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Raspberry Thumbprint Cookies

Yields10 ServingsPrep Time15 minsCook Time23 minsTotal Time38 mins

 ½ cup cream cheese
 ¼ cup brown sugar substitute
 1 egg white
 ½ tsp. vanilla extract
 2 cups almond flour
 ¼ tsp salt
 ¼ cup finely chopped walnuts
 ⅔ cup sugar free raspberry jam
1

Preheat oven to 325 degrees and line cookie sheets with parchment. 

2

Separate egg and blend cream cheese, sugar sub blend, and egg white. 

3

Add vanilla, almond flour and salt and mix well.

4

Refrigerate dough about 15 minutes so it rolls into balls. 

5

Roll dough into balls and drop into egg white then roll in walnuts. Place cookies on sheet about two inches apart.

6

Bake for about 10 minutes.

7

Remove from oven and press a large thumbprint into each cookie and fill it with the jam. 

8

Bake for an additional 11-13 minutes or until the cookies are done to your preference.

9

Remove from oven and allow to cool on baking sheet.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories102
% Daily Value *
Total Fat 7g9%
Total Carbohydrate 6g3%

Total Sugars 2g
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.