Christmas is just around the corner and with it comes holiday baking! Baking cookies had always been a part of our family’s Christmas. When I was a young girl, my mother and some of her sisters would get together to bake cookies. Those were exciting times; playing with cousins and tasting all kinds of cookies.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook.   All recipes are labeled with the correct fuels. We also have Sourdough Kits and Gift Sets available currently.

These Raspberry Thumbprint Cookies are a makeover from an old time favorite. I make my own sugar-free Raspberry Jam to use in these cookies. Adding just a fine drizzle of chocolate takes these cookies up a notch. Don’t they looks so pretty!

You may wonder why I use some almond flour and some Baking Blend. Almond flour is such a calorie dense food. I have found that I can use part almond flour and THM Baking Blend and still have a superior baked items. The mix of these two is a lighter calories load for people like me who have to still eat in moderation!

Raspberry Thumbprint Cookies, THM S, Keto, Sugar-free, Gluten-free

• 1 1/2 cups blanched almond flour
• 1 cup THM Baking Blend
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 2/3 cup THM Gentle Sweet
• 1 teaspoon vanilla
• 1 egg, room temperature
• Sugar-free Red Raspberry Jelly
• 1/4 cup sugar-free chocolate chips
• Preheat oven to 350 degrees F. Combine almond flour, Baking Blend, baking powder, and salt together. Set aside. In a mixer bowl, cream butter and Gentle Sweet together for 2 minutes. Add vanilla and egg. Mix well. Add dry ingredients to wet ingredients in mixer bowl. Mix for 3 minutes. Shape dough into 1 inch balls. Place on parchment sheet covered baking sheet. Flatten each cookie ball until it is 1/2 inch thick. Press an indention in the center of each cookie. Bake for 8-10 minutes or until lightly browned. Remove cookies from the oven. Press indentation again. Cool completely. Fill each indentation with jelly. Melt chocolate and drizzle over each cookie. Store in the refrigerator. 30 cookies.

Here is another one of my favorite cookies…..Walnut Frosties! This recipe is very similar to the one above but has a special topping of walnuts and sour cream.

And it would not be a holiday Cookie Tray without some candy. I love these Raspberry Truffles …. they just melt in your mouth. And if you are like me some days, you just eat the truffles without dipping them in chocolate!

This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes and support us as we serve in a new outreach of our Mennonite Church. I to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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I love my jelly roll pan. I use for so many baking items.

I love to use cookie scoops for baking cookies. It will give you the same size cookie every time. To me that is important! I like these well built cookie scoops. I have 3 different sizes.

I ma one of those ladies blessed with both a Bosch and a KitchenAid mixer. I love my KitchenAid to make cheesecakes.

I am one of those ladies who loves parchment paper when I bake. I buy a large box at our restaurant supply store. I lasts me a long time but it is such a time safer.

Blanched Almond Flour worked the best for baking these cookies. You dough will look just like a regular cooke baked with white flour.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

If you need a sweetner that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.

THM Baking Blend is a lower calorie blend than using all almond flour. This blend is high in fiber and als has collagen peptides which helps to stablize blood sugars.

Print

Raspberry Thumbprints, THM S, Keto, Sugar-free, Gluten-Free

Course Dessert

Cuisine American

Prep Time 12 minutes

Cook Time 8 minutes

Servings 30

Author Glenda Groff

Ingredients

• 1 1/2 cups blanched almond flour
• 1 cup THM Baking Blend
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter softened
• 2/3 cup THM Gentle Sweet
• 1 teaspoon vanilla
• 1 egg room temperature
• Sugar-free Red Raspberry Jelly
• 1/4 cup sugar-free chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Combine almond flour, Baking Blend, baking powder, and salt together. Set aside. In a mixer bowl, cream butter and Gentle Sweet together for 2 minutes. Add vanilla and egg. Mix well. Add dry ingredients to wet ingredients in mixer bowl. Mix for 3 minutes. Shape dough into 1 inch balls. Place on parchment sheet covered baking sheet. Flatten each cookie ball until it is 1/2 inch thick. Press an indention in the center of each cookie. Bake for 8-10 minutes or until lightly browned. Remove cookies from the oven. Press indentation again. Cool completely. Fill each indentation with jelly. Melt chocolate and drizzle over each cookie. Store in the refrigerator. 30 cookies.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook.   All recipes are labeled with the correct fuels. We also have Sourdough Kits and Gift Sets available currently.