Easy Thumbprint Cookies
Low-Carb Sugar cookies filled with a blackberry jam.
Servings 14 Cookies
Calories 148kcal
Equipment
- Food Processor or Electric Mixer
Ingredients
Cookie Dough
- 1 1/3 cup almond flour
- 2 tbsp coconut flour
- 3 tbsp Low Carb Sugar Substitute
- 1 tsp baking powder
- 1/4 tsp pink himalayan salt
- 2 tsp vanilla extract
- 1/2 tsp liquid stevia
- 2 large eggs, room temperature
- 1/2 cup butter, room temperature
Blackberry Jam
- 6 oz fresh blackberries
- 1/2 lemon juice
- 10 drops liquid stevia
- 1 1/2 tbsp chia seeds
Instructions
- Combine almond flour, coconut flour, erythritol, baking powder and salt in a food processor. Pulse for 10 seconds until combined.
- Add vanilla, stevia, egg and butter to the food processor and pulse until fully incorporated and dough is formed (will be very soft).
- Place dough in saran wrap and refrigerate for at least 60 minutes. Line a rimmed baking sheet with parchment paper and set aside.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- While dough is chilling make the blackberry jam.
- Place blackberries and lemon juice in a small saucepan set over medium heat. Bring to a boil, using a fork to crush berries as they soften.
- Remove from heat and add chia seeds and stevia. Mix well and allow to cool.
- Scoop cookie dough into tablespoon-sized balls and roll into smooth balls. Place 2 inches apart on baking sheet and use your thumb to gently make an indentation in the center of the cookie dough. Repeat with remaining dough.
- Spoon cooled jam into each thumbprint, filling them to the top.
- Bake for 9 (soft) to 11 (crunchy) minutes until edges begin to brown. Allow to cool for 5-10 minutes, then transfer to a cooling rack and allow to cool completely prior to serving.
- Best stored in an air tight container in the fridge up to one week.
Notes
Net Carbs: 2g
Serving Size: 1 Cookie
Yields: 14 Cookies
Nutrition
Calories: 148kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Fiber: 3g