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Wholesome Dark Chocolate Raspberry Thumbprint Cookies

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These wholesome dark chocolate raspberry thumbprint cookies are a happy accident turned into a beloved recipe. Made with oats, almond flour, and dark chocolate, they’re a quick and easy treat that feels indulgent yet nourishing.

Ingredients

Scale
  • 1 cup (90g) rolled oats
  • 1 cup (100g) almond flour
  • ⅓ cup (60g) coconut sugar
  • 2 tablespoons (10g) unsweetened cocoa powder
  • ½ cup (90g) dark chocolate chips or chopped dark chocolate (60-70% cacao)
  • 3 tablespoons (42g) coconut oil or unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ cup (80g) raspberry jam or preserves
  • Optional: flaky sea salt or extra melted dark chocolate for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a small saucepan over low heat (or microwave-safe bowl in 20-second bursts), melt ½ cup dark chocolate chips and 3 tablespoons coconut oil together. Stir until smooth. Set aside to cool slightly.
  3. In a medium bowl, whisk together 1 cup rolled oats, 1 cup almond flour, ⅓ cup coconut sugar, 2 tablespoons cocoa powder, and ¼ teaspoon fine sea salt.
  4. In a small bowl, whisk 1 large egg and 1 teaspoon vanilla extract until frothy. Slowly pour in the melted chocolate mixture, whisking constantly.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula until a thick, slightly sticky dough forms. If too wet, add 1-2 tablespoons more almond flour; if too dry, add 1 teaspoon water.
  6. Using a cookie scoop or tablespoon, scoop rounded balls of dough (about 1.5 tablespoons each) and place on the prepared baking sheet, spacing 2 inches apart. You should get 12-14 cookies.
  7. Gently press your thumb or the back of a teaspoon into the center of each dough ball to create a well, leaving a thin layer of dough at the bottom.
  8. Spoon about ½ teaspoon of raspberry jam into each indentation.
  9. Bake for 10-12 minutes. The cookies should look set around the edges but still soft in the center.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Optional: Sprinkle flaky sea salt over warm jam centers or drizzle with extra melted dark chocolate.

Notes

Don’t overmix the dough to avoid tough cookies. If dough is too sticky, chill for 15-20 minutes. For cracked edges when making indentations, gently pinch back together before adding jam. Rotate pan halfway through baking for even results. Let cookies cool completely before moving to prevent breaking. Cookies taste even better on day two.

Nutrition

Keywords: thumbprint cookies, dark chocolate, raspberry, gluten-free, dairy-free, healthy cookies, easy dessert, oat cookies, almond flour cookies

Find it online: https://twinkletaste.com/wholesome-dark-chocolate-raspberry-thumbprint-cookies-easy-and-delicious/