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Recipe and content provided by Arame Ndoye, instagram @wannabeketogirl

Wouldn’t you love to eat cookies for breakfast? 😍 If so, you’ll enjoy these low carb thumbprint cookies with a sugar-free strawberry chia jam.

Strawberry Chia Thumbprint Cookies

  • Author: Arame Ndoye
  • Total Time: 1 hr
  • Yield: 20 cookies

Ingredients:

Strawberry Chia Jam

  • 18 ounces frozen strawberries
  • 3 tablespoons sweetener
  • 5 tablespoons chia seeds

Thumbprint Cookies

  • 2 ounces softened unsalted butter
  • 5 tablespoon granulated sweetener (use BochaSweet)
  • 2 ounces softened cream cheese
  • 1 egg
  • 1 ounce strawberry chia jam
  • 1 1/2 cup almond flour
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Prepare strawberry chia jam: Add frozen strawberries to small non-stick pan over low heat and let simmer 20 minutes; stir frequently to avoid burning. Blend with an immersion blender or regular blender and stir in sweetener and chia seeds. Store in airtight jar in fridge for 1 week.
  2. Preheat oven to 355 F (180 C) and line a baking sheet with parchment paper.
  3. Using an electric hand mixer, mix butter, sweetener, cream cheese and vanilla extract until smooth.
  4. Mix in egg then mix in almond flour. If dough is too soft, wrap in plastic wrap and store in fridge for 20 minutes.
  5. Shape dough into small balls and place them on baking sheet.
  6. Press your thumb into each ball and fill with chia jam. Bake for 15 minutes and let cool completely before enjoying.

Serves: 20 cookies

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 82
  • Carbs: 2g
  • Protein: 2.5g
  • Fat: 7.5g
  • Saturated Fat: 3g
  • Cholesterol: 10mg
  • Fiber: 0.9g
  • Net Carbs: 1.1g
  • Sugar: 0.4g

Keywords: strawberry chia thumbprint cookie

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