Cranberry Thumbprint Cookies
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Cranberry Thumbprint Cookies
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These Cranberry Thumbprint Cookies make the ultimate holiday treat with their buttery texture and vibrant cranberry-orange filling.
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Ingredients
- 2 cups Super Fine Almond Flour
- ⅔ cup monk fruit/erythritol blend
- ½ cup homemade cranberry sauce
- ½ cup butter softened
- ¼ cup oat fiber
- 1 whole egg
- zest of ½ orange
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
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Instructions
- Add the almond flour, oat fiber and baking soda to a mixing bowl and whisk to combine.
- In a separate bowl, add in the butter and sweetener, then cream together using a hand mixer.
- Add in the egg, orange zest and vanilla extract. Continue mixing until well combined. Pour in the dry ingredients and mix just until combined.
- Using a small cookie scoop, scoop out the dough and roll it into a ball, then place on a baking sheet lined with parchment paper.
- Place the cookies in the fridge for 30 minutes to allow the dough to firm up some.
- Preheat oven to 350°F.
- Using your thumb or the back side of a rounded teaspoon, make an indent in each dough ball. Fill each cookie with some of the cranberry sauce.
- Bake for 8-10 minutes or until they are slightly golden.
Notes
- Makes about 26 cookies
Nutrition Information
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Calories
194kcal
(10%)
Carbohydrates
6g
(2%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 13Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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