Raspberry Almond Cookie

How To Make Raspberry Almond Cookies

From The Happy Kitchen Cookbook, Fresh Seasonal Recipes

Makes 18 cookies

This delicate, but decadent, cookie is one of our favorites. A mix of almonds, oats, maple syrup, and jam to make sheltering-in-place that little bit sweeter!


  • 1 cup almonds
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon salt
  • ½ cup canola oil
  • ½ cup maple syrup
  • 3 tablespoons raspberry jam


  • Preheat oven to 350°F and lightly grease a cookie sheet.
  • Chop almonds and oats in a blender or food processor until the consistency of coarse flour.
  • In a large bowl, combine the chopped almonds and oats, flour, cinnamon, and salt.
  • In a separate bowl, mix the canola oil and maple syrup.
  • Add wet ingredients to the dry mixture, stirring until well combined.
  • Roll dough into 1½-inch balls and place on an oiled baking sheet.
  • Press thumb in the center of each cookie to create a space for the filling.
  • Place ½ teaspoon jam into each thumbprint.
  • Bake for 10-15 minutes or until golden brown.

Note: You can substitute any nuts for the almonds and any type of jam for the raspberry.