Almond Flour Gluten Free Thumbprint Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 30 cookies
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.
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.
Serving: 1cookie | Calories: 82kcal | 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
- Net Carbs 1g
- % Carbs: 4.8%
- % Protein: 9.5%
- % Fat: 85.7%
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