Raspberry Thumb Print Cookies (Starbucks Copycat)

Save yourself a trip with these easily made copycat Starbucks raspberry thumbprint cookies!
Raspberry Thumb Print Cookies (Starbucks Copycat)
Raspberry Thumb Print Cookies (Starbucks Copycat)

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

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

Directions

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.

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