Description
Delicious and super yummy Keto Raspberry Jam Thumbprint Cookies. Go ahead and try to eat just one!
Ingredients
Scale
- ½ cup of butter or margarine, softened
- ¼ cup non-sugar sweetener, I prefer Monk Fruit
- 1 egg yolk
- 1 tsp vanilla
- 1 ½ cups of almond flour
- 1 egg white, slightly beaten
- ½ cup finely chopped nuts, walnuts or pecans
- Jam, sugar-free, flavor of your choice. My favorite is raspberry, but you can use any jam flavor you prefer or a combo of a few if you really want the yummy variety!
Instructions
- Mix with an electric mixer the butter and sweetener. Then add the egg yolk and vanilla. Next add the flour.
- Just a little hint, if the egg is jumbo use 1 ½ cups flour, and if the egg is just large use about 1 ¼ cup to 1 1/3 cup of flour. As you become more comfortable with making these cookies you will be able to tell by feeling how much flour to use. You have to be able to roll them into balls. If it’s too wet you won’t be able to roll them.
- Chill the mixture for at least an hour or even overnight in your refrigerator depending on when you have the next available time to bake them.
- When you get ready to bake them, roll them into one inch balls.
- Coat the cookies in egg white and then roll them in finely chopped nuts and then place on a baking tray. I’ve always used walnuts but lately, I’ve been using pecans and have loved the way they come out. You really can’t go wrong with either option.
- You can use a regular cookie sheet with a piece of parchment paper to avoid the cookies sticking to the pan or you can use a baking stone, which is always my favorite for baking cookies of all kinds
- The cookies won’t spread too much so place them about an inch or so apart from each other. Next press your thumb into the middle of the cookie to make an indent.
- Bake about 10-12 min at either 350 or 375 degrees depending on how hot your oven runs
- If the indent in the cookie starts to close in just take out and use a small spoon to enlarge the indent and place back in the oven to finish baking.
- Take off tray and place on a cooling rack, carefully so they don’t fall apart. Once cooled off you can place some jam of your choice in the center of each cookie and fill to your desired amount.
- Depending on how many carbs you can afford to eat, you can either use regular raspberry, with seeds, jam or you can use sugar-free raspberry jam, with seeds. I use the Smucker’s brand. Both are good and if you decide to use a full sugar type, let’s face it, the carb content is not very much because there’s such a small amount in each cookie. But your choice…..
Notes
- Pecans or walnuts are the best to use with these thumbprint cookies, but you can use any chopped nuts like almonds, pistachios or cashews
- You can use a cooking sheet pan, but I get the best results out of my cooking stone because it heats more evenly.
- DON’T overcook them. They may look undercooked but they will harden when you take them out. When the nuts look golden brown they are done.
- When they come out of the oven they need at least 5 minutes before moving them onto a cooling rack. Let them cool before touching them or they will fall apart.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Dessert