Chia Jam Thumbprint Cookies

Name: Chia Jam Thumbprint Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 14 cookies
Ingredients: ½ ½ cup unsalted butter; ⅓ ⅓ cup powdered sweetener; 2 2 egg yolks; 1 1 teaspoon vanilla extract; ⅔ ⅔ cup unflavored whey protein powder; ⅓ ⅓ cup coconut flour; 1 1 pinch salt; 3 3 tablespoons raspberry chia jam

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
14 cookies
Calories
106 kcal
Course
Dessert

Chia Jam Thumbprint Cookies

Ava Acevedo

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These thumbprint cookies pair vanilla and fruity jam in a buttery soft, melt-in-your-mouth experience! Made with whey protein & coconut flour, they are keto, low-carb, gluten-free and grain-free!

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Ingredients

Servings

½ ½ cup unsalted butter (room temperature)
⅓ ⅓ cup powdered sweetener
2 2 egg yolks
1 1 teaspoon vanilla extract
⅔ ⅔ cup unflavored whey protein powder
⅓ ⅓ cup coconut flour
1 1 pinch salt
3 3 tablespoons raspberry chia jam (or any sugar-free jam) See notes

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Instructions

Preheat oven to 180 °C (355 °F), and line a baking sheet with parchment paper. Free up some space in the fridge or freezer to chill the cookies on the baking sheet later on.
Cream 1/2 cup unsalted butter with an electric mixer for about 1 minute, then add 1/3 cup powdered sweetener and beat until pale, light and fluffy (about 5-6 minutes).
Add 2 egg yolks and 1 teaspoon vanilla extract and beat just until combined.
Add 2/3 cup unflavored whey protein powder, 1/3 cup coconut flour and 1 pinch salt and mix, until perfectly combined into a crumbly dough that keeps together when pressed.
Divide dough into small balls (about 1 tablespoon of dough per cookie) and place them spaced on the baking sheet.
Gently press down on cookie dough balls to flatten, then make an indentation in the center of each with your thumb or the back of a small spoon.
Fill the thumbprint cookies with 3 tablespoons raspberry chia jam, using about 1/2 teaspoon per cookie. Do not overfill or it might overflow.
Refrigerate the baking tray for at least 30 minutes, or place it in the freezer for 15 minutes prior to baking.
Bake the cookies in the fully preheated oven for about 10 minutes, or until there's just a hint of golden color on the edges.

Notes

*Granulated keto sweeteners won't dissolve properly in this cookie recipe, so make sure to use a powdered sweetener. You can buy ready powdered sweeteners, or make your own by adding granulated sweetener to a blender/food processor and pulsing for a couple of seconds.
*For the best cookie texture, use an erythritol based sweetener instead of allulose or xylitol, as cookies made with these will be too soft and the outside won't crisp it up.
**If making my keto chia jam recipe for filling the cookies, please prepare it ahead of time - at least the day before is ideal so it has time to fully set.
Cookies will be very soft out of the oven. Let them cool down for 15 minutes before transferring onto a rack, or just let them cool down fully on the baking tray before serving.
Nutritional information below is for the thumbprint cookies only without jam, so you can easily calculate with your choice of filling.