Jam Thumbprint Low Carb Cookies are very easy to make, pretty, and tasty. They are such a holiday classic I don't think I've ever been to a cookie exchange where someone didn't make these. This easy recipe is low carb, keto, gluten-free, eggless, grain-free, sugar-free, and Trim Healthy Mama friendly.
Trays and trays of cookies are a Christmas tradition in my home. We bring a tray to my cousin's house, put out a tray when we decorate the tree, bring another tray to the Christmas pageant at my children's school, and put out one more tray on Christmas day. If I want low carb cookies so I don't cheat on my eating plan it is my job to bring my own, such as these Jam Thumbprint Cookies.
With that many trays of cookies needed I need easy recipes to fall back to. I don't have time to make hundreds of cut out sugar cookies decorated with a fancy icing. These jam thumbprint low carb cookies are so much simpler. The dough is pulsed in the food processor, blobs are dropped into coconut, they are put on a parchment-lined tray and pressed by a thumb. Add a dollop of jam and that's it.
This is a great recipe to let kids help with. If they are too little to work the food processor or scoop the dough they can still roll the dough balls in coconut and then press the thumbprint with a couple of tiny thumbs.
How to Make Jam Thumbprint Cookies
This recipe uses my easy 6-ingredient base cookie dough with almond flour, coconut flour, butter, vanilla, gelatin, and sweetener. You simply process all of those in the food processor for a couple of minutes and end up with a flavorful dough versatile enough to make all sorts of cookies!
After making the dough roll rolls of it in finely chopped coconut and place on a parchment paper-lined cookie sheet.
Expert Tip: You could also roll these in finely chopped nuts or skip the topping altogether. They are delicious with or without it.
Press down with your thumb to make a well. This is how these became known as thumbprint cookies.
Bake the cookies until golden brown. Cool completely.
Press down the well again, if desired, so they can hold more jam. Fill with your favorite flavors of jam, jelly, or even chocolate ganache.
How to Store Jam Thumbprints
I put wax paper between layers of these Jam Thumbprint Low Carb Cookies when stacking so they stay nice and neat. It works perfectly. From the beginning of December through the end of the Christmas season you can find several large plastic containers of cookies in my freezer. Now that my daughters like to bake they've been making as many cookies as I have.
Do I Have to Use Parchment Paper
I always use parchment paper when baking cookies. I buy one huge two-pack at Costco and even with all the baking, I do for the blog one pack lasts me years. It is a worthy investment to make sure your cookies don't stick and it saves on clean-up. It also helps when making multiple batches because you can slide the parchment off of the baking tray (if it's edgeless like my airbake cookie sheets) so that it cools faster. Scoop the next batch onto a fresh piece of parchment and then slid that onto the cooled cookie sheet.
What Type of Jam Should I Use?
I used Polaner All Fruit Peach, Strawberry, and Blueberry Jams. You only put ½ tsp on each cookie. This type of jam adds about 1.33 carbs per cookie. Using a reduced carb jam will reduce that number even more. Aren't the different colors of these low carb cookies pretty?
Feeling like chocolate instead? Try these Keto Nutella Cookies.
- 4 oz cold salted butter cut into pieces (1 stick)
- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tsp gelatin
- 1 tsp vanilla
- ⅓ cup finely shredded unsweetened coconut
- about ¼ cup no sugar added or reduced carb jam ***
- Preheat oven to 350.
- Combine the butter, almond flour, coconut flour, sweetener, gelatin, and vanilla in the food processor and pulse until it comes together in a ball of dough. Divide into 28 balls and roll each in the coconut. Put on a parchment-lined lined baking sheet and press down making a little well with your thumbs.
- Bake for 14-17 minutes or until lightly browned around the edges. Use a small upside down measuring spoon to press down the center of each cookie. Put ½ tsp of jam into the well of each cookie. Cool completely. Store in the fridge.
A few of our other favorite low carb cookies are:
There is something for everyone whether you prefer chocolate, cinnamon, nuts, or a combination!