Raspberry Thumb Print Cookies (Starbucks Copycat)

By GNSnavely

Save yourself a trip with these easily made copycat Starbucks raspberry thumbprint cookies!

Ingredients

• 3/4 cup coconut flour
• 1/2 cup almond flour
• 2 tablespoons xylitol
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/4 cup butter
• 1 egg, beaten
• 2 tablespoons heavy cream, more if needed
• 1/2 teaspoon vanilla
• 1 tablespoon Torani sugar free hazelnut syrup
• 4 tablespoons Walden Farms 0 carb raspberry jam

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Preheat the oven to 375°F.

Blend the coconut flour, almond flour, xanthan gum, salt, and baking powder together in a food processor with a couple of quick pulses. Blend in the butter until the mixture is crumbly.

Mix the beaten egg, syrup, vanilla, and 2 tablespoons of the cream. Add the liquid ingredients mixture to the dry mixture and pulse a couple of times.

Dump the container out on to a piece of waxed paper and mold the dough into 4 scones about 1-inch thick.
If they seem to crumbly return them to the processor and add two more tablespoons of cream, pulsing a couple of times.

Put the scones on a cookie sheet.

Press down the center and add 1 tablespoon of the jam to each one.

Bake for 20 minutes.

Let cool at least 10 minutes before serving.