Diabetic Friendly Jam Cookies – No Sugar Added Thumbprint Cookies

Diabetic Friendly Jam Cookies – No Sugar Added Thumbprint Cookies

As a diabetic, sometimes I just want cookies!! I really don’t eat sweets all that often, but I have been looking for alternatives that are healthy and not sugar filled.  Because even though I want sweets, I feel horribly after I eat them if they are filled with sugar. Thumbprint cookies remind me of my childhood, my Mom used to find the best bakeries wherever we went:) In Monterey, CA there was a bakery with delicious, nutty, jam filled cookies, seriously this makes me think of our trip to northern Cali.  That’s how these diabetic friendly jam cookies came to exist.  They are no sugar added thumbprint cookies:)

I made the no sugar added apricot jam in a previous recipe post.  I used apricots because we had a tree full of apricots and we could have never eaten them all before they spoiled.  The jam includes chia seeds to thicken it, apricots and Truvia, which is my new favorite sugar alternative.  It’s made from stevia, which is natural and doesn’t contain any carbs. So they feel like I’m eating real cookies with all the sweetness, but really, it’s almonds, apricots and truvia!! That’s a win in my book:)

Here’s my low sugar apricot jam recipe.  You can always substitute a store bought sugar free jam if you like:) I don’t usually use them because I try to avoid fake sugar alternatives because they leave a sweet taste in my mouth, which I dislike.

These cookies are easy to make, you mix all the ingredients, ball them, roll them in the nut of your choice, press them on your cookie sheet and fill with jam:) What could be easier!?  I used chopped walnuts and pecans and I think the pecans were my favorite, but they were both delicious.

This recipe makes 16 cookies, the carb count from the almond flour is 3g per cookie.  The jam has sugar from the apricots only, I estimate the jam has 1.5g per Tbs.  So each cookie is less than 5g carbs:)

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Diabetic Friendly Jam Cookies - No Sugar Added Thumbprint Cookies

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Course

Dessert

Prep Time

10 minutes

Cook Time

15 minutes

Servings

cookies MetricUS Imperial

Ingredients

• 2 cups almond flour
• 2 egg
• 3 Tbs coconut oil Or substitute the oil you have (I used avocado oil)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/8 cup nut of choice I used pecans & walnuts chopped
• 2 Tbs truvia

Course Dessert Prep Time 10 minutes Cook Time 15 minutes Servings cookies MetricUS Imperial Ingredients 2 cups almond flour 2 egg 3 Tbs coconut oil Or substitute the oil you have (I used avocado oil) 1 tsp vanilla extract 1/2 tsp baking soda 1/8 cup nut of choice I used pecans & walnuts chopped 2 Tbs truvia

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Instructions

1. Preheat the oven to 350 degrees. Mix all ingredients but the nuts in a bowl.
2. Make 2 Tbs balls and roll them. Roll them in the nut of your choice.
3. Place balls on your sheet pan or stone baking sheet. Press the middles with your thumb to make room for the jam.
4. Spoon about a tsp of jam (or more) if you like into the middles of the cookies.

   
5. Bake for 15 minutes or until golden. Enjoy:)

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