Jam Thumbprint Cookies
Sugar-Free & Gluten-Free
The new year is here, and people everywhere are looking for delicious yet lower-calorie snacks, so I decided to whip up what I believe to be a classic treat, made healthier. I’m a huge fan of shortbread cookies, and I’m an even bigger fan of Jammie Dodgers. So using this as my inspiration, I whipped up a traditional shortbread “thumbprint” cookie, and adapted it to be both sugar-free and gluten-free.
1/2 cup Kerrygold Unsalted Butter, softened
3/4 cup Swerve Sweetener
1 tbsp vanilla extract
2 tsp lemon extract
1 tsp salt
1 1/2 cups Bob’s Red Mill Almond Flour
Lemon Curd (swap out the sugar used in the recipe for granulated Swerve Sweetener)
Preheat the oven to 320°F. Prepare two cookie sheets by lining each with parchment paper.
In a large bowl, cream the butter until light and fluffy. Add in the sweetener and extracts, then continue whipping until fully creamed.
Next, whip in almond flour and salt. Now, stir in the flour one cup at a time, being sure to mix well between each addition.
Once the mixture is completely combined, scoop heaping teaspoon amounts of dough onto the prepared cookie sheets. Then, using the back of a spoon or your clean thumb, press gently in the center of the cookies to create an indentation.
Next, place a dollop of jam or curd into each of the cookies. Put the cookie sheets in the oven and bake for 15-20 minutes, or just until cookies are firm and the bottoms are golden brown.
As soon as you pull them out of the oven, place the cookie sheets on a hot pad in the fridge to cool. After about an hour, you can remove the cookies from the baking sheets and serve these guilt-free Jam Thumbprint Cookies!