Almond Flour Thumbprint Cookies
These Almond Flour Thumbprint Cookies are sugar free, low carb, and low in calories! It doesn't get any better than that. They only require 6 simple ingredients that you probably already have on hand at home. These cookies are so incredibly soft and just melt in your mouth. You can truly customize these in so many ways by using any flavor of sugar free preserves. I used raspberry in this recipe, but you could also do strawberry, blueberry, or even an orange marmalade!
These cookies only have 2 grams of net carbs each and no added sugar. No one will believe you that these are actually healthy for you when you make these for them! This is such a quick and easy fool-proof recipe that I hope you enjoy as much as I do!
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Ingredients
- Almond Flour - 1 cup of your favorite almond flour. I used the Prozis Organic Almond Flour. You can use the code "KATIE10" for 10% off their site as well!
- Butter - 1tablespoon of salted butter (or unsalted if you prefer that)
- Sugar Free Syrup - 3 tablespoons of your favorite sugar-free breakfast syrup such as this one.
- Greek Yogurt - 2 tablespoons of plain, nonfat Greek yogurt.
- Vanilla Extract - I used 1/2 teaspoon.
- Raspberry Preserves- 1 tablespoon of sugar free raspberry preserves. You can use any flavor you want though such as blueberry or strawberry.
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How To Make Them
- Preheat your oven to 350°F. Line a small baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, combine all of the ingredients with an electric mixer until fully incorporated.
- Using a standard sized cookie scoop, scoop out 12 evenly sized cookies.
- Use your fingers to press down an indentation in the middle of each cookie. Divide the sugar-free raspberry preserves evenly among the cookies.
- Bake for 10 minutes and enjoy!
Baking Tip!
This dough is a lot more moist and sticky than your typical cookie dough, so it can be harder to work with when making your cookies before placing them in the oven. To help with this, chill your dough for about 15 minutes and then form your cookies. I do not have any issues using the sticky dough with a cookie scoop, but just wanted to throw that out there in case you are using your hands!
Can I Use A Different Flour?
Absolutely! I prefer almond but use whichever is your favorite. You can use any nut flour to keep these low carb. You could even do all-purpose or coconut flour, but be sure to adjust the liquid ingredients as necessary. Coconut flour absorbs more liquid than almond.
How Do You Store Leftovers?
I put my leftovers in an airtight container in a cool, dry place on my kitchen counter. They are good for about 4 days, if they even stand a chance for that long on your counters haha! They can keep longer if you put them in the fridge as well, about 5-6 days.
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Other Cookies You May Like
(adsbygoogle = window.adsbygoogle || []).push({});These Almond Flour Thumbprint Cookies are sugar free, low carb, and low in calories! It doesn't get any better than that. They only require 6 simple ingredients that you probably already have on hand at home. These cookies are so incredibly soft and just melt in your mouth. You can truly customize these in so many ways by using any flavor of sugar free preserves. I used raspberry in this recipe, but you could also do strawberry, blueberry, or even an orange marmalade!
- 1 cup almond flour (Extra fine - I used the Prozis Organic Almond Flour.)
- 1 tbsp butter (softened)
- 3 tbsp sugar free breakfast syrup (such as this one)
- ½ tsp vanilla extract
- 1 tbsp sugar free raspberry preserves
Preheat your oven to 350°F. Line a small baking sheet with parchment paper or a silicone baking mat
.In a medium mixing bowl, combine all of the ingredients with an electric mixer until fully incorporated.
Using a standard sized cookie scoop, scoop out 12 evenly sized cookies
.Use your fingers to press down an indentation in the middle of each cookie. Divide the sugar-free raspberry preserves evenly among the cookies.
Bake for 10 minutes and enjoy!
Servings 12
- Amount Per Serving
- Calories 67kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 0.9g5%
- Cholesterol 2mg1%
- Sodium 15mg1%
- Total Carbohydrate 4g2%
- Dietary Fiber 2g8%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.