Gluten Free Thumbprint Cookies with Jam
Servings: 36 cookies
Calories: 85
Here's a subtly sweet shortbread cookie with a dollop of raspberry jam on top. It's a gluten free cookie you'll want to make year round.
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Ingredients
- ½ cup coconut oil liquified
- ½ cup butter melted
- 3 tablespoons Pyure All Purpose or 6 tablespoons Swerve
- 2 egg yolks
- 1 teaspoon sugar free vanilla extract
- ⅔ cup coconut flour
- 1 ⅓ cup almond flour fine ground
- 1 teaspoon xanthan gum
- 1 batch of chia raspberry jam
Instructions
- 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.
- (Start with only half the coconut flour and add more later if needed. The absorbency of coconut flour can vary and too much can result in dry crumbly cookies) Beat in half the coconut flour and all the almond flour (and optional xanthan gum) until dough forms. Sprinkle in more coconut flour if needed.
- 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.
Video
Notes
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
Nutrition
Serving: 1g | Calories: 85 | Carbohydrates: 5g | Fat: 8.3g | Sodium: 23.1mg | Fiber: 2.1g
Additional Info
Net Carbs:
2.9
g
|
% Carbs:
13.4
%
|
% Protein:
0
%
|
% Fat:
86.6
%
|
SmartPoints:
3