Ingredients:
- 1 cup unsweetened applesauce
- 1 cup almond flour
- 1/4 cup powdered erythritol or another sugar substitute
- 1/2 teaspoon almond extract
- 1/4 cup sugar-free raspberry jam (sweetened with a sugar substitute)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Cookie Dough:
- In a mixing bowl, combine the unsweetened applesauce, almond flour, powdered erythritol, and almond extract. Mix until a dough forms. You may need to use your hands to fully combine the ingredients.
- Form the Cookies:
- Line a baking sheet with parchment paper. Form small dough balls (about 1 teaspoon of dough for each cookie) and place them on the baking sheet. You should get around 12-14 cookies.
- Create Thumbprints:
- Use your thumb or the back of a small spoon to create an indentation in the center of each cookie.
- Add the Raspberry Jam:
- Spoon a small amount (about 1/4 teaspoon) of sugar-free raspberry jam into each indentation.
- Bake:
- Bake the cookies in the preheated oven for 10-12 minutes or until they’re lightly golden brown.
- Cool and Serve:
