Thumbprint Cookies with Blackberry Jam

I use almond flour in these thumbprint cookies, which means they’re not just sugar-free, they’re also gluten-free. The almond adds a bit of flavor and texture, so these cookies are buttery and flavorful, like a shortbread cookie, not dry and cake-y like the thumbprint cookies I would have passed over on the holiday dessert buffet. They’re not too rich, so they make the cookie to have with your morning coffee or tea.

This is a quick and easy one-bowl cookie dough. The dough needs to chill for at least 30 minutes in the fridge, otherwise it’s too soft and sticky to roll into balls. 

I experimented, making these with almond flour, coconut flour, sunflower flour,  and combinations of these. Hands down, almond flour was the best. If you don’t have sugar-free jam, you could sprinkle thinly sliced almonds or shredded coconut on top before baking, or nothing at all. They’re still buttery and delicious. But also remember, the jam only takes 10 minutes to make, and you can make it in the time the dough is chilling. 

The dough keeps in the refrigerator for up to 3 days or in the freezer for up to 6 months. If I am freezing the dough, I like to roll it into balls before I store it. 

What you need:

2 ounces (¼ cup) cream cheese (full-fat), softened at room temperature

2 ounces (¼ cup or ½ stick) unsalted butter, softened at room temperature

5 tablespoons (¼ cup plus 1 tablespoon) monk fruit sweetener (or erythritol)

½ teaspoon vanilla extract

1  egg 

¼ teaspoon salt

1½ cups almond flour

2 tablespoons sugar-free jam (blackberry, raspberry, strawberry, apricot, or a mix of flavors)

What to do:

1.            Preheat the oven to 350°F and line a baking sheet with parchment paper (optional)

2.            Combine the cream cheese, butter, vanilla extract and monk fruit sweetener in a food processor and beat with the paddle attachment over medium speed until smooth and flurry. (You can also do this in a mixing bowl using hand-held beaters) 

3.            Add the egg and blend it in.  Add the almond flour and blend until no flour is visible.

4.            Cover the bowl or wrap the dough with plastic wrap and refrigerate for 30 minutes, for up to 3 days. (You can also freeze the dough for up to 6 months. Defrost it in the refrigerator the night before you want to bake your cookies.)

5.            When you’re ready to make the cookies, remove the bowl from the refrigerator. Roll the dough into smooth, 1 tablespoon-size balls. Place the balls 2 inches apart on the baking sheet. 

6.            Use your thumb to make an indentation in the center of the cookie dough. If you want a heart shaped imprint, use your index finger to press two imprints in the shape of a heart. 

7.            Fill each indentation with jam. 

8.            Bake the cookies for 15 minutes or until lightly browned.  

A note from Christy

There are so many reasons to like these cookies. Here are just a few:

The dough can be made ahead of time. It will keep in the fridge for up to 3 days, or in the freezer for up to 6 months. 

The jam can also be made ahead of time and stored in the fridge for up to 1 month.  

They are gluten free and low carb. 

They’re fun to make with kids. 

xo cc

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