Delicious Low-carb Cranberry Thumbprint Cookies made with almond flour, butter, vanilla extract, natural sweetener and homemade cranberry sauce/jam. It’s gluten-free, sugar-free and tastes amazing!
Wow I can’t believe it’s December already. I was so excited for this month to come for two reasons: first, I love the holiday season and second, this year Christmas will be in Brazil! So happy! As you may know I’m originally from Brazil and although I immigrated to Canada years ago, my family is still living in this beautiful South American country.
I’m actually writing this post from Brazil already. My husband, son and I arrived here last Friday. I’m lucky that my husband can work in Brazil too, so he can stay here for longer than a normal Canadian vacation time. So, all worked out pretty good for us!
I know we won’t have a white Christmas, since there is no snow in Brazil (Northern of Brazil), but you know what?! It’s not even important because what matters most on Christmas is to be around people that we love, right? Although I enjoy spending Christmas in Canada with my in-laws, it has been three years that I don’t spend Christmas with my family. So, I’m beyond excited to finally get the chance to spend my favorite holiday of the year with them again.
We’re having fun already. My son and his cousin are playing all the time together and enjoying each other. My mom is so happy too because since June she didn’t see her grandson. And I’m having a little bit of time to even go to the gym, to balance out all the Coconut Flour Chocolate Chip Cookies I’ve been eating. Awesome!
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Now, let’s stop talking about my vacation and talk about food already, please! Yes, sure I’m very excited about today’s recipe. When I saw this recipe on the blog Whole Some Yum, I said to myself “I have to try this recipe right now”. And that’s exactly what I did! I thought it was going to be good because everything with almond flour is delicious, but I didn’t think it was going to be THAT GOOD! I think I ate almost 10 cookies at one sitting. I’m not even kidding! Crazyyyy! My son also loves them too. They were so good, I made this Sugar-free Nutella Thumbprint Cookies afterward.
It’s very easy to make, especially if you already have made your cranberry sauce/jam. I used my cranberry sauce leftover from Thanksgiving. But if you don’t have it, you can easily buy a cranberry jam jar everywhere.
These Low-carb Cranberry Thumbprint Cookies are very easy to make, however, I have to say that the dough is a little bit crumbly. So it’s not the easiest dough to work with. But it’s not a big problem. It will stick when you press with your fingers together. Before you bake, shape the cookie dough into balls. And after that, make an indentation with your thumb into each ball. It’s possible that the dough will crack a little when you press your thumb into it. But, again it’s not a big deal. You just have to re-seal some cracks by simply smooth it out with your fingers. It’s also totally fine to have a few cracks. Don’t worry about it.
And one last tip, please let the cookies cook for about 7-10 minutes before you spoon the cranberry sauce/jam into the cookie wells. When you remove it from the oven, the cookies won’t be very firm, only when they cooled down. They are actually very fragile when they are hot. But they’ll get crispy as they cook. These cookies also are gluten-free and vegan too. Enjoy!
- Pre-heat the oven to 350˚F. Line one large baking sheet with parchment paper or silicone baking mat.
- In the bowl of a standard electric mixer fitted with the whisk attachment, beat the butter and the sweetener at medium speed until it becomes fluffy. Then add the vanilla extract and whisk until well combined.
- Add ½ cup of almond flour at a time. Notice that the dough will be a little crumby, but it will stick when pressed together.
- After adding all the almond flour and everything is well combined, scoop about 1 tablespoon of the dough and shape it into balls. Make an indentation with your thumb into each ball. Probably the dough will crack a little when you press your thumb into it. You just have to re-seal some cracks by simply smooth it out with your fingers. But know that it’s totally fine to have a few cracks.
- Bake for about 12-14 minutes or until they are golden brown. The cookies will be very fragile when you remove from the oven. So, allow them to cool down for about 10 minutes before handling them.
- Fill each cookie with a 1/2 teaspoon of homemade cranberry sauce or cranberry jam. Enjoy!
- The cookie dough was adapted from the blog Wholesome Yum.
- To easily fill the middle of the cookies with cranberry sauce or jam, you can use a piping bag or a zip-top bag with the corner cut.
- As the cookies will be soft and crumbly right out of the oven, let them fully cool before transferring them.
- These cookies do not spread a lot in the oven, so feel free to fit more on the baking sheet.
- To store: Store the cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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