Raspberry Thumbprint Cookie
Prep Time
15 minutes
Total Time
30-35 minutes
Recipe excerpted from Desserts to Live For by Talia Fuhrman
Nutritarian chef Talia Fuhrman just released her first cookbook, Desserts To Live For, a collection of “heavenly desserts with zero guilt, zero sacrifices and zero risks of bodily harm . . . with only good-for-you ingredients.”
The eldest daughter of Dr. Fuhrman and his wife Lisa, Talia learned from an early age about the connection between the foods we eat and the state of our health. Inspired by this message, she went on to earn a Bachelor’s degree in Nutritional Science at Cornell University.
Talia’s career has focused on connecting the core concepts of nutritional excellence in a way that is fresh and entertaining, filled with practical tips and the occasional touches of whimsy. In 2014, she released her first book, Love Your Body, a guide for young adults who wanted to embark on a healthy lifestyle. Now, with Desserts To Live For, she’s widening her audience and exploring the wonders of healthful treats. “Using this book as your tool,” she writes, “You can ‘eat your cake’ and stay healthy, too.”
Talia’s writing and recipes have been featured in publications and websites including Women’s Health Magazine, Psychology Today, Rodale Press and Vegetarian Times, MindBodyGreen.com, and
Ingredients
For the raspberry jam:
- 2 cups fresh raspberries
- 3 tablespoons date sugar*
- 2 tablespoons chia seeds
For the cookie:
- 1/2 cup oat flour
- 1 cup almond flour
- 1/4 cup almond butter
- 1 teaspoon almond extract
- 10 Medjool dates, pitted
*Date sugar is simply ground up dates and can be purchased in many health food stores and/or online.
Directions
- Preheat oven to 350 degrees F.
- Begin preparing the raspberry jam by cooking raspberries in a small saucepan on medium-high heat for 5-10 minutes. Once the berries begin to bubble, turn down the heat to medium-low and allow the raspberries to cook for a few more minutes. Add the date sugar and chia seeds and cook for an additional minute. Remove from heat and allow to cool.
- Using a food processor, mix all the cookie ingredients.
- Roll out small balls of dough about an inch in diameter and slightly flatten them into cookie shape on a baking mat or parchment paper.
- Using your thumb, press down into the center of each ball to form a good indent for the raspberry jam. Place a small spoonful of jam into the center of each cookie and bake for 15-20 minutes or until cookies are golden around the edges.
- Allow to cool for at least 10 minutes.
Recipe Note
The name, thumbprint, comes from the way the cookie is prepared; press the center down with your thumb and make a “print” for the jam filling. Thumbprint cookies have been a versatile cookie with many variations, so my variation is one that doesn’t employ any of the typical noxious ingredients used to prepare them like butter, sugar, eggs, or white flour.
