Description

These tender, melt-in-your-mouth cookies offer a delightful bakery-style treat without the heavy sugar load, making them a helpful option for steady energy. By using nutrient-dense almond flour and a touch of almond extract, this recipe enhances the natural nuttiness while keeping the carbohydrate count low and diabetes-friendly.

Ingredients

Scale

Dry Ingredients

2 cups blanched almond flour (fine texture)
3 tbsp granular erythritol or monk fruit sweetener (adjust slightly for preferred sweetness)
1/2 tsp baking soda
1/4 tsp sea salt (added for flavor balance)

Wet Ingredients

2 large eggs (room temperature)
3 tbsp avocado oil (or melted unsalted butter)
1 tsp vanilla extract
1/4 tsp almond extract (optional, for enhanced flavor)

Filling

1/4 cup fruit-sweetened or sugar-free raspberry or strawberry jam

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Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat for easy removal.
Mix Liquid Ingredients: In a medium mixing bowl, whisk together the eggs, avocado oil, vanilla extract, and almond extract until smooth and well combined.
Incorporate Dry Ingredients: Add the almond flour, granular sweetener, baking soda, and salt to the wet mixture. Stir with a spatula until a cohesive, slightly sticky dough forms.
Shape the Cookies: Divide the dough into 12 equal portions. For perfectly even cookies, use a large cookie scoop to portion the dough quickly. Roll each portion into a smooth ball between your palms and place them on the prepared baking sheet, spacing them about 2 inches apart
Create Thumbprints: Gently press your thumb or the back of a small measuring spoon into the center of each ball to create a well. If the edges crack slightly, simply pinch them back together.
Fill and Bake: Spoon approximately 1 teaspoon of sugar-free jam into each indentation. Bake for 12–15 minutes, or until the edges are lightly golden brown and the cookies are set.
Cool: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack. They are fragile when hot but will firm up as they cool.

Notes

Allergy Alert: This recipe contains tree nuts (almonds) and eggs.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Variation Tip: For a chocolate twist, fill the centers with a small amount of sugar-free dark chocolate ganache instead of jam.

These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.