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+ servings

Easy Thumbprint Cookies

Low-Carb Sugar cookies filled with a blackberry jam.
Course Dessert
Cuisine American
Keyword Easy Thumbprint Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 1 hour
Servings 14 Cookies
Calories 148kcal



Cookie Dough

Blackberry Jam


  • 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.


Net Carbs: 2g
Serving Size: 1 Cookie
Yields: 14 Cookies


Calories: 148kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Fiber: 3g