Easy Gingerbread Thumbprint Bliss
These delicious gingerbread thumbprint cookies are a healthy and easy-to-make dessert, perfect for a keto-friendly treat!
Equipment
- Baking Sheets
- Silicone Mats or Parchment Paper
- Mixing Bowls
- Whisk
- Double Boiler
Ingredients
Cookie Dough
- 2 cups almond flour
- 2 tsp cocoa powder
- 1 tbsp ground ginger
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter softened
- 0.5 cup brown sugar replacement (like Swerve Brown)
- 1 large egg at room temperature
- 1 tsp vanilla extract
White Chocolate Filling & Garnish
- 4 ounces sugar-free white chocolate chips
- 2 tbsp unsalted butter
- cinnamon A pinch for sprinkling
Instructions
- Preheat your oven to 325°F (160°C). Line two baking sheets with silicone mats or parchment paper – this helps prevent sticking and makes cleanup a breeze!
- In a medium bowl, whisk together the almond flour, cocoa powder, ginger, cinnamon, cloves, baking powder, and salt. Set this mix aside.
- In a larger bowl, beat the softened butter with your brown sugar replacement until it looks light and fluffy, usually about 1 minute.
- Mix in the egg and vanilla extract until everything is smoothly combined.
- Gradually add the dry almond flour mixture to the wet ingredients, beating until a soft, uniform dough forms.
- Roll the dough into small, 1-inch balls. Place them a few inches apart on your prepared baking sheets. Gently press the center of each ball with your thumb or the back of a rounded tablespoon to create a nice indent for the filling.
- Pop the cookies into the preheated oven and bake for about 12 minutes, or until the edges just begin to turn golden. Remember to switch the baking sheets halfway through for even cooking. They'll still be soft and a bit puffy in the middle.
- Once out of the oven, gently re-press the indents in the warm cookies if they've puffed up too much. Let them cool completely on the baking sheets – they'll firm up beautifully as they cool.
- Create a simple double boiler by placing a heat-proof bowl over a small pot of barely simmering water (make sure the bowl doesn't touch the water). Add the sugar-free white chocolate chips and butter to the bowl. Stir constantly until smooth and fully melted, then carefully remove from heat.
- Use a small spoon to dollop the warm white chocolate filling into the indents of your cooled cookies. For a pretty and aromatic finish, sprinkle a tiny bit of cinnamon on top of each. Let them set before enjoying your delicious, healthy treat!
Notes
Remember to switch the baking sheets halfway through for even cooking. The cookies will still be soft and a bit puffy in the middle when they come out of the oven, but they'll firm up beautifully as they cool.
Nutrition Information (per serving):
- Calories: 204 kcal
- Total Carbohydrates: 7.4 g
- Net Carbs: 2.4 g
- Fats: 17.6 g
- Protein: 4.3 g
