Snickerdoodle Jam Dot Cookies
Also known as thumbprint cookies, these jam dot cookies are low carb and absolutely delicious.
Ingredients
- 5ozwalnuts
- 1cupSnickerdoodle Keto Chow
- 0.33cupcoconut oilmelted
- 0.33cupsugar-free maple syrup
- 2tbspsugar-free jamdivided
Instructions
- Preheat oven to 350 F.
- Line a cookie sheet with parchment paper or tin foil.
- In the work bowl of the food processor, pulse the walnuts until they are coarsely ground.
- Add the Keto Chow and pulse again until mixed.
- Add the coconut oil and syrup and blend on low until it starts to form a dough.
- Allow the dough to sit for 5 minutes to firm up and hold its shape.
- Using a tablespoon divide the dough into 12 pieces. Roll each piece into a ball and place on the prepared cookie sheet.
- Flatten the balls into rounds and make an indentation in the center of each one with your thumb.
- Place ½ teaspoon of jam in each indentation.
- Bake at 350 degrees for 15 minutes, or until they are beginning to brown on the bottom.
- Allow to cool completely, store in an airtight container in the fridge for up to a week.
Notes
Each food processor will grind the walnuts to a different level of powder. The cookies still taste the same but may be a little harder to handle with not as smooth edges if the walnuts are not ground as small. I flattened the cookie dough balls with a cup bottom.
Nutrition
Serving: 1cookieCalories: 180.3kcalCarbohydrates: 6.7gProtein: 12.4gFat: 13.2gSaturated Fat: 5.2gPolyunsaturated Fat: 5.67gMonounsaturated Fat: 1.4gCholesterol: 7.4mgSodium: 363.5mgPotassium: 703.33mgFiber: 4.1gSugar: 0.6gVitamin A: 412.8IUVitamin C: 56.38mgCalcium: 299.13mgIron: 1.06mgSugar Alcohol: 1.27gNet Carbs: 1.33g