Making Christmas cookies with my mother and brother was something I looked forward to every year as a child. Among the gingerbread men, iced trees and stars and peanut butter kisses were these glorious jam-filled thumbrint cookies. Even back then they were among my favorite cookies– tender dough rolled in chopped nuts and then filled with a dollop of fruit preserves.
Going wheat and sugar free didn’t mean I had to stop enjoying my favorite holiday cookie. This recipe, which utilizes coconut and almond flours, is almost indistinguishable from its carby, sugary counterpart. I like to roll my cookies in crushed walnuts and pecans, which gives them a fantastically nutty crunch. The recipe is simple and healthy, but you’ll feel like you’re indulging. In short, these may just be the ideal Christmas cookie!
|Close up, little cookie!|
Wheat Free, Gluten Free, Low Carb Thumbprint Cookies
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¾ cup butter, softened (or ½ c coconut oil)
- 2/3 cup granulated sweetener (I used Swerve)
- 8 drops liquid Stevia
- ½ tsp. vanilla extract
- 1 egg (for dough)
- 1 beaten egg (to help nuts stick to dough balls)
- ¾ cup crushed walnuts or pecans (optional)
- Gluten free, sugar-free jam for topping (I used peach, strawberry and raspberry no sugar Polaner)
Preheat oven to 325 and coat cookie sheet in nonstick spray.
In large mixing bowl, cream together butter, erythritol, stevia and vanilla. Add in salt and egg and lightly mix until smooth.
Slowly mix in almond and coconut flour.
Ball up the dough into one tablespoon servings, and roll each ball in the beaten egg, and then cover in chopped nuts. Place each cookie a few inches apart on a parchment-lined baking sheet.
Use a greased thumb or small spoon to create indents in each cookie, then fill with approx.. ¼ – ½ tsp. of jam.
Bake at 325 for 15-20 minutes or until cookies are very slightly browned at the edges.
Allow to cool and set for 10 minutes, then transfer to a cooling rack. Enjoy!
140 calories, 2g net carbs, 2g fiber, 10g fat, 3g protein in 1/20th of recipe.