With a subtly sweet shortbread base and a dollop of raspberry chia seed jam on top, these raspberry thumbprint cookies are a tasty treat that you’ll want to make year round.
Thumbprint cookies are often served during the holiday season. I found a wonderful Scandinavian recipe for these popular Christmas cookies and adapted it to be low carb. These raspberry thumbprint cookies are so good that even your friends and family who don’t follow a low carb diet are likely to scarf them down.
With a subtly sweet shortbread base and a dollop of raspberry chia seed jam on top, these cookies are a tasty treat that you’ll want to make year round. The best part is that they are so easy to make and come out looking spectacular.
These gluten free raspberry thumbprint cookies are definitely going to be served at our gatherings this holiday season. I haven’t decided what other cookies to include. Maybe some of the walnut chocolate chip cookies which are a new favorite of mine. Maybe I’ll even attempt to make some decorated low carb cut out cookies this year.
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I used a standard cookie scoop to make these raspberry thumbprint cookies all the same size. Then I used my index finger to make a small indentation in each of the dough balls and flatten them out slightly.
I got 36 cookies from the recipe and each cookie took about a teaspoon or so of jam. I recommend lining the cookie sheet with parchment paper or a Silpat mat so you won’t have to worry about the cookies sticking to the pan.
I have a feeling that these yummy cookies are going to become a staple for our family holiday celebrations. If you are still looking for a great low carb holiday cookie, you should definitely give these ones a try.
Raspberry Thumbprint Cookies – Low Carb and Gluten Free
Raspberry Thumbprint Cookies
With a subtly sweet shortbread base and a dollop of raspberry chia seed jam on top, these thumbprint cookies are a tasty treat that you'll want to make year round.
Preheat oven to 350°F. Line cookie sheet with parchment paper or silicone mat.
In large bowl, beat together coconut oil, butter, sweetener, yolks, and vanilla.
Beat in coconut and almond flours (and optional xanthan gum) until dough forms.
Scoop dough balls evenly onto lined cookie sheet.
Use the tip of a finger to create an indentation on the top of each cookie.
Fill each cookie indentation with chia raspberry jam.
Bake at 350°F for 12 to 15 minutes.
Makes about 36 cookies
Nutrition per cookie: 85 calories, 8.3g fat, 23.1mg sodium, 5.0g carbs, 2.1g fiber, 1.7g erythritol, 1.2g net carbs, 1.8g protein