Low-fat Blueberry Chocolate Thumbprint Cookies

• 1 cup almonds whole
• 1 1/2 cups pastry flour, whole wheat
• 1/2 cup oat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 13 cup canola oil
• 13 cup maple syrup pure
• 1/4 cup apple juice
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/4 cup chocolate chips (semi-sweet) or bittersweet
• 3 tablespoons fruit jam blueberry or other kind

1. Position rack in center of oven, preheat to 350F.
2. Line a baking sheet with parchment paper or a nonstick baking mat.
3. Process almonds in a blender in 2 batches until finely ground.
4. Transfer to a large bowl and add whole-wheat flour, oat flour, baking powder and salt.
5. Whisk canola oil, maple syrup, apple juice, almond and vanilla extracts in a medium bowl.
6. Add the wet ingredients to the dry ingredients, stir to combine.
7. To knead the dough together; add 1 to 2 tablespoons extra apple juice if the mixture is too crumbly.
8. Form level 1 tablespoonful of dough into balls and place on the prepared baking sheet about 1 1/2 inches apart.
9. Gently flatten each ball into a disk, then make an indentation in the center using your thumb or a small spoon.
10. Place 2 or 3 chocolate chips in each indentation, then cover with 1/4 teaspoon jam.
11. Bake the cookies, one batch at a time, until golden around the edges, 15 to 17 minutes.
12. Transfer to a wire rack to cool completely.

almonds, pastry flour, flour, baking powder, salt, canola oil, maple syrup, apple juice, almond, vanilla, chocolate chips, fruit jam blueberry

Taken from recipeland.com/recipe/v/low-fat-blueberry-chocolate-thu-49902 (may not work)