Low-Carb Heart Thumbprint Cookies

Low-Carb Heart Thumbprint Cookies

Does anything say “I love you” more than some homemade love heart cookies? These are the perfect little gift for Valentine's Day or “just because”. And if you already have the nut butter and some chia jam these come together in no time!

Note that while these cookies will keep for up to five days in a sealed container, they will start to soften slightly after the first day. Alternatively, you can freeze them and pull a few out for a quick snack when your sweet tooth calls.

Preparation time

Hands-on:    20 minutes
Overall:     35 minutes

Nutritional values (per cookie)

Total Carbs	3.7	grams
Fiber	1.4	grams
Net Carbs	2.3	grams
Protein	3.3	grams
Fat	10.5	grams
of which Saturated	1.1	grams
Energy	116	kcal
Magnesium	38	mg (10% RDA)
Potassium	104	mg (5% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (11%), fat (81%)

Ingredients (makes 15 cookies)

• 1 cup Almond & Cashew Butter or almond butter (250 g/ 8.8 oz)
• 1/2 cup Sukrin Gold, Erythritol or Swerve (80 g/ 2.8 oz)
• 1 large egg
• 1/2 cup Raspberry Chia Jam or any low-carb chia jam (110 g/ 3.9 oz)

Instructions

1. Preheat oven to 160 °C/ 320 °F (fan assisted).
   
   
2. Mix the egg, almond butter and sweetener together in a bowl with a fork (ie in a "mashing" motion) until well combined. If the cookie batter seems a bit too soft and tacky at this point, place in the fridge for 20 minutes or so to harden so that it’s easier to work with.
   
   
3. Roll into small balls.
   
   
4. Flatten into discs with your hand (they should roughly be around 4 cm/ 1.6").
   
   
5. Place on a lined baking dish and use your index finger to press down twice to create a heart-shaped indentation.
   
   
6. Using a small teaspoon, scoop a little of the chia jam into the indentations in each cookie, around 1-2 tsp per cookie.
   
   
7. Bake for 12-15 mins, then check. They are done when they are slightly browned on the bottom side (lift edge of one up gently to check).
   
   
8. Allow to cool completely on the baking tray before transferring them to a container. Note that they will be really soft straight out of the oven so its important to allow them to cool first before handling.
   
   
9. The cookies will last for five days in a sealed container at room temperature, or up to two months in the freezer.
   
   

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