Raspberry Almond Thumbprint Cookies

SERVINGS: 16 COOKIES

These buttery almond flour cookies are soft, slightly crisp at the edges, and filled with
naturally sweet raspberry jam. They’re elegant, easy to make, and perfect for holidays
or afternoon tea—with zero added sugar.

Ingredients:

1 ½ cups almond flour
3 tbsp melted butter or coconut oil
¼ cup powdered monk fruit sweetener
½ tsp vanilla extract
¼ tsp almond extract
Pinch of salt
¼ cup no-sugar-added raspberry jam (or chia raspberry jam)

Instructions

1. Preheat: Preheat oven to 350°F (175°C). Line a baking sheet with parchmen paper.
2. Mix: In a mixing bowl, stir together almond flour, sweetener, melted butter, vanilla, almond extract, and salt until a dough forms.
3. Section: Scoop dough into 1-inch balls and place on baking sheet. Press a thumbprint or use the back of a teaspoon to make an indent in each.
4. Fill: Fill each center with raspberry jam (about ½ tsp per cookie).
5. Bake: Bake for 12–14 minutes, or until edges are lightly golden. Let cool on the pan for 10 minutes before moving.

NUTRITION Per Serving % of Daily Value

Calories 95 —
Total Fat 8.2g —
Saturated Fat 2.4g —
Polyunsaturated Fat 0.4g —
Monounsaturated Fat 3.9g —
Trans Fat 0g —
Cholesterol 5mg —
Sodium 20mg ~1%
Total Carbohydrates 4.1g —
Dietary Fiber 1.2g —
Total Sugars 1.3g —
Protein 2.2g —
Vitamin A 35mcg ~4%
Vitamin C 1.2mg ~1%
Vitamin D 0mcg —
Potassium 60mg ~1%
Calcium 20mg ~2%
Iron 0.4mg ~2%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here