Almond Flour Gluten Free Thumbprint Cookies
Servings: 30 cookies
Calories: 82
These pretty low carb peanut butter cookies are easy to make. A basic gluten free almond flour base dough is scooped onto the cookie sheet then pressed down with a thumb or spoon. The indent made is then filled with sugar free chocolate.
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Ingredients
- 1 ¾ cups almond flour
- ½ cup powdered erythritol
- ¼ teaspoon stevia concentrated powder
- 1 egg
- ¼ cup peanut butter
- ½ cup butter
- ½ teaspoon salt
- 1 teaspoon sugar-free vanilla extract
- sugar-free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Sift together the almond flour, erythritol and stevia.
- In large bowl, beat egg. Add peanut butter, butter, salt and vanilla extract. Gradually add in the dry ingredients.
- Use a cookie scoop to place dough balls about 2 inches apart on cookie sheet. Press each ball with thumb or back of spoon to make small indent on top. Fill indent with three sugar-free chocolate chips.
- Bake at 350 degrees for 10-12 minutes. Cool on rack.
Nutrition
Serving: 1cookie | Calories: 82 | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 74mg | Potassium: 2mg | Fiber: 1g | Vitamin A: 100IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 0.4mg
Additional Info
Net Carbs:
1
g
|
% Carbs:
4.8
%
|
% Protein:
9.5
%
|
% Fat:
85.7
%
|
SmartPoints:
3