Cranberry Thumbprint Cookies 🍪
Ingredients
- 2 cups super fine almond flour
- 2/3 cup monk fruit/erythritol blend (or your preferred keto-friendly sweetener)
- 1/2 cup homemade cranberry sauce (sugar-free)
- 1/2 cup butter softened
- 1/4 cup oat fiber
- 1 large egg
- 1/2 orange zest
- 1 tsp vanilla extract
- 1/2 tsp baking soda
Instructions
- In a medium mixing bowl, whisk together the almond flour, oat fiber, and baking soda. Set aside.
- In a separate bowl, cream together the softened butter and your chosen sweetener using a hand mixer until light and fluffy.
- Beat in the egg, orange zest, and vanilla extract until everything is well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix!
- Using a small cookie scoop (about 1 tablespoon), roll the dough into uniform balls. Place them on a baking sheet lined with parchment paper.
- Chill the cookie dough balls in the refrigerator for at least 30 minutes to help them hold their shape during baking.
- While the dough chills, preheat your oven to 350°F (175°C).
- Once chilled, use your thumb or the back of a rounded teaspoon to gently create an indent in the center of each cookie dough ball.
- Fill each indent with a small dollop of the sugar-free cranberry sauce.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let them cool completely on the baking sheet before handling.
Notes
Nutrition Information per serving (approx. 2 cookies): Calories: 194 kcal, Total Carbs: 6 g, Net Carbs: 2 g, Fats: 18 g, Protein: 6 g.
