Raspberry Thumbprint Cookies
These cookies are made with a fresh raspberry jam and have the perfect buttery crunch!
Ingredients
Raspberry Jam:
- 1 1/2 cups frozen raspberries
- 1/4 cup granular sweetener (I used erythritol)
- 1/4 tsp lemon juice
Cookie:
- 2/3 cup unsalted butter, softened
- 1/3 cup granular sweetener (I used erythritol)
- 1/8 tsp salt
- 1 tsp cinnamon powder
- 2 1/2 cups almond flour
Instructions
- Preheat oven to 350F/175C.
- To make the jam, place frozen raspberries, granular sweetener, and lemon juice in a sauce pan over medium-low heat and stir occasionally for 7 minutes or until reduced and thickened. Let it cool to room temperature.
- In a medium size mixing bowl, add almond flour, cinnamon powder, a pinch of salt, and granulated sweetener. Mix it up until all ingredients are fully combined. Then add softened unsalted butter and mix it up. Once fully incorporated, scoop the batter with a cookie scoop (Mine is equivalent to 2 tsp)
- Make dough balls and place them on to a parchment-prepared baking pan at least 1inch apart. Once they’re all in the baking sheet, begin shaping each cookie by pressing down gently and smoothing out the edges. Once flat and smooth, press one or two finger on to the center to create a dent that will hold the jam. Make sure to smooth out any cracks before placing the jam. Add ½ tsp of raspberry jam per cookie.
- Bake for 15-17 minutes or until slightly golden brown on the bottom edges. Once taken out of the oven, they’ll need to cool down for 15 minutes to become hardened and then you can enjoy!
Notes
➕Fully voiced step-by-step video available on Patreon (patreon.com/sweetketolife)
💕Nutritional Values/ Per Cookie:
Calories 70 / Total Fat 7.2g / Total Carbohydrate 1.4g / Dietary Fiber 0.5g / Protein 0.8g / Sodium 52mg / Net Carbs 0.9g