Ingredients
Thumbprint Cookie Dough
- ½ cup unsalted butter softened
- ½ cup Better than Sugar Confectioners
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup sesame flour or 120 grams
- 2 tablespoon coconut flour
- 1 tablespoon gelatin
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Center Filling
- 3 tablespoon sugar free jam or sugar free chocolate chips
Instructions
- Place your butter, sweetener, vanilla extract and egg in a stand mixer or large bowl and use an electric hand mixer to combine well.
- In another bowl, whisk all the dry ingredients together. Pour half of the dry ingredients into the wet ingredients and blend until combined. Add remaining dry to wet and combine.
- Line a large baking sheet pan with parchment paper.
- Use a tablespoon or measure out 18 grams or .5 ounce of dough and roll into a ball. Place balls about 2 inches apart on sheet pan. Once all balls are made, use your thumb or a rounded ½ teaspoon and make an indent into the center of each cookie. Freeze for 1 hour.
- Preheat oven to 350 degrees F. Remove cookies form freezer and bake for 7-8 minutes. Remove from oven and indent the centers of the cookies again. Add ½ teaspoon of your filling of choice. Place bake into the oven for 1-2 minutes more. Remove from oven but do not touch until they are completely cool. Please note; if using sugar free chocolate chips, if they don’t melt together enough, simply use a toothpick to swirl the chips together.
Storage
- Once cooled, you can keep them on the counter for 2-3 days, but they will stay fresher and soft and moist, if you keep them stored in an airtight container in the refrigerator for up to 7 days. You can also freeze for up to a month.
Notes
The nutrition info above does not include any jam or chocolate in the center. Each thumbprint needs only ½ teaspoon of any filling of choice. You will need 3 tablespoons of any filling of choice to fill 18 thumbprint cookies.
Net Carbs with sugar free strawberry jam= 2g
Net Carbs with Lily’s sugar free chocolate=2g
Net Carbs for 1 cookie, no filling: 1g
This recipe was first published in December 2020.
Nutrition
Serving: 1cookie | Calories: 72kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 44mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Calcium: 6mg | Iron: 1mg
