Chocolate Raspberry Thumbprint Cookies

Chocolate and raspberry are the perfect pairing. So what better way to share the love than with these chocolate raspberry thumbprint cookies? These cookies are fuss-free, use only 1 bowl and are only 2g of (Diabetic )countable carbs per cookie!


Chocolate Raspberry thumbprint cookie and pot of raspberry jam

I love chocolate and fruit pairings and they don’t come better than chocolate and raspberry. Ok well, I may be persuaded by chocolate and orange too!

These chocolate raspberry thumbprint cookies have a wonderfully intense chocolatey kick thanks to the dark chocolate powder and chips used. Then add the slightly sour and zesty kick from the raspberry EASY SUGAR FREE JAM and it’s a recipe made in heaven.

They make the ideal snack particularly on valentines day and you want to show your love for someone special (including yourself!) They are refined sugar free, gluten free and only 2g of (diabetic) countable carbs so are kinder on blood sugars thanks to some of the ingredients used.


column of Chocolate Raspberry thumbprint cookie

What are thumbprint cookies?

I have to be honest I had never come across thumbprint cookies until I saw quite a few pop up on my Pinterest feed. But they are basically called this because of how you make them. Yes, you guessed it you use your thumb to press down in the middle of your cookie dough and then add a sweet filling like jam or a chocolate spread.

In this chocolate raspberry thumbprint cookie recipe, I used my ALMOND FLOUR CHOCOLATE CHIP COOKIES with my EASY SUGAR FREE JAM to make beautifully delicious cookies you would happily share with your loved ones. And to make them extra special I just angled my thumb to the side to make a love heart impression.


Why use almond flour instead of wheat flour?

Since my daughter was diagnosed with type 1 diabetes, almond flour or ground almonds have become an absolute staple in our kitchen.

The main reason for this is that we don’t have to carb count for it. This has meant that my daughter has been able to enjoy cakes and biscuits without the need to give any insulin alongside them, which may sound like a small thing but sometimes it can really make a difference for her. This has only been possible however when we have used sugar alternatives as well. See below for more information on these.

If you would like to read more about THE BENEFITS OF USING ALMOND FLOUR IN BAKING then make sure to read this post!

Two of my favourite brands of Almond flour are Real Food Source Almond Flour and NKD Living Finely Ground Almonds. Alternatively, I also use the 500g bags of ground almonds from Sainsbury’s but they are a little more expensive.


6 Chocolate Raspberry thumbprint cookies

Using Sugar Alternatives for Diabetics

In this recipe, I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking.

This is my sweetener of choice due to its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.

You could also use an erythritol-based sweetener if you prefer. This is also a 1:1 sugar replacement and doesn’t cause a rise in blood glucose levels, but I personally find it can alter the taste profile of your food.

You can find a list of my recommended products that I use on my shop page!

If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.

a spoon with sugar surrounded by sugar cubes on a blue blackground with the title the best sugar substitute for diabetes

The Best Sugar Substitutes for Diabetes Management

The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management

However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!

Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.


Chocolate Raspberry thumbprint cookie

What you will need for these Chocolate Raspberry thumbprint cookies

  • Eggs
    • A key component to any bake and should be free-range if you can
  • Butter
    • Helps to bind the ingredients
  • Vanilla Essence
    • An artificial flavour enhancer that adds an extra delicious sweetness
  • Ground almonds/ almond flour
    • Great gluten-free option
    • Adds an extra nutty flavour and is a great no-carb-count option
    • Most UK supermarkets sell ground almonds but they can be a bit more expensive. Amazon usually has a good selection of products that are larger packet sizes and therefore a bit cheaper.
  • Xylitol
    • I used Xylitol
    • A 1:1 substitute for sugar
    • We have found that xylitol does not cause a rise in blood sugar levels and is therefore carb count free
    • See notes above on Sweeteners
  • Unsweetened cocoa powder
    • Intensifies the chocolatey-ness of these cookies and adds a slight bitterness
    • But make sure it doesn’t have any added sugar
  • Dark chocolate chips
    • Try and use chocolate that has a cocoa content 70% or above as this really makes the difference with these brownies.
    • Plus the higher the cocoa content the lower the sugar!

For the Jam

  • Frozen Raspberries
    • A cheaper option for berries all year round
    • If using frozen berries then make sure to weigh the jam at the end of cooking for carb counting purposes.
  • Xylitol
    • A 1:1 substitute for sugar
    • We have found that xylitol does not cause a rise in blood sugar levels and is therefore carb count free

How to make the chocolate raspberry thumbprint cookies

These cookies couldn’t be easier to make and you only need one bowl which is always an added bonus!

Start by making your jam. Simply add the raspberries and xylitol to a small pan. Turn the heat up and boil vigorously for 10 minutes. You will need to stir the fruit regularly so that it doesn’t burn at the bottom. Then turn the heat down and continue to let the fruity paste bubble away for a further 15- 20 minutes. Again stir regularly to ensure that the fruit doesn’t burn.

Whilst your Jam is bubbling away you can make the chocolate cookies. Start by preheating the oven to 200C / 180C fan and prepare a baking tray with greaseproof paper.

In a large bowl whisk together the eggs, vanilla drops and melted butter. Then add the almond flour, cocoa powder xylitol and chocolate chips. Mix to combine into a soft dough.

Using a tablespoon, scoop out a spoonful of the mixture and lightly roll it into a ball and place it on the baking sheet. Then repeat this another 17 times (each ball was approx 25g)

Then lightly press the biscuits to flatten them slightly. To make the love heart indentation using the side of your thumb angle them to the left and the right to make 2 indentations. Don’t push all the way through though.

Place the baking tray in the preheated oven and bake for 10-15 minutes. You should hear a lovely gentle sizzle from the cookies.

Leave them to cool on the tray for 10-15 minutes before moving them as they will be too soft and break. Add a teaspoon of your raspberry jam into your indentations and then transfer the cookies to a cooling tray to completely cool.


If you love a biscuit (like me) then why not try these other recipes:


Chocolate Raspberry thumbprint cookie

How to store the thumbprint Cookies

You can store these chocolate chip cookies happily in an airtight container for up to 4-5 days. Although I would be amazed if they lasted that long!


Diabetes Note

These chocolate raspberry thumbprint cookies are gluten free, refined sugar free and have an amazingly low carb count.

Carb Counting

The overall carb count for 1 chocolate raspberry thumbprint cookie, based on the ingredients we would count for is calculated as follows:

  • 50g Dark Cocoa powder=7.3g of carbs
  • 70g Dr Oetker dark chocolate chunks = 21g of carbs
  • Sugar Free Raspbery Jam approx 144g = 8.2g of carbs

Now add all the carbs together – 7.3+21 +8.2= 36.5g of carbs

Finally divide this by the serving size, 18 – 36.5/18 = 2g of carbs per portion

Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.


If you enjoyed this post then it would mean a lot if you could leave a comment below! This is the best way you can help support me and my blog!


Don’t forget you can also FOLLOW ME on Instagram, Facebook and Pinterest. Click below to save and tag @wholeheartykitchen or #wholeheartykitchen so I can see all of your amazing creations!


Chocolate Raspberry Thumbprint Cookies

Chocolate Raspberry Thumbprint Cookies

Recipe by Michelle

These chocolate raspberry thumbprint cookies are fuss-free, use only 1 bowl and are only 2g of (Diabetic) countable carbs per cookie! .

Course: Sweet TreatsCuisine: BritishDifficulty: Easy
5.0 from 1 vote
Servings

18

servings
Prep time

20

minutes
Cooking time

15

minutes
Total time

35

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 350 g 3/4 lb bag frozen raspberries

  • 2 tbsp 2 tbsp xylitol

  • 50 g 1/5 cup butter, melted

  • 2 large 2 large eggs

  • 1 tsp 1 tsp vanilla extract

  • 200 g 2 cup ground almonds

  • 50 g 2/3 cup cocoa powder

  • 50 g 1/4 cup xylitol or erythritol

  • 70 g 1/2 cup dark chocolate chips, (70% or higher)

Directions

  • Start by making your jam – Simply add the raspberries and xylitol to a small pan. Turn the heat up and boil vigorously for 10 minutes. You will need to stir the fruit regularly so that it doesn’t burn at the bottom.
  • Then turn the heat down and continue to let the fruity paste bubble away for a further 15- 20 minutes. Again stir regularly to ensure that the fruit doesn’t burn.
  • Whilst your Jam is bubbling away you can make the chocolate cookies. Start by preheating the oven to 200 C / 180C fan and prepare a baking tray with greaseproof paper.
  • In a large bowl whisk together the eggs, vanilla drops and melted butter
  • Then add the almond flour, cocoa powder, xylitol and chocolate chips. Mix to combine into a soft dough.
  • Using a tablespoon or cookie scoop, scoop out a spoonful of the mixture and lightly roll it into a ball and place it on the baking sheet.
    Repeat another 17 times (each ball was approx 25g)
  • Then lightly press the biscuits to flatten them slightly. To make the love heart indentation using the side of your thumb angle them to the left and the right to make 2 indentations. Don’t push all the way through though.
  • Place the baking tray in the oven and bake for 10 – 15 minutes. You should hear a lovely gentle sizzle from the cookies.
  • Leave them to cool on the tray for 15 minutes before moving them as they will be too soft and break. Add a teaspoon of your raspberry jam into your indentations and then transfer the cookies to a cooling tray to completely cool.

Equipment

Tips and Notes

  • Store in an airtight container for up to 4-5 days.
  • Diabetes Note – These chocolate cookies are an ideal snack and are only 2g of countable carbs

Michelle Rorke avatar

AUTHOR

Leave a Reply

Your email address will not be published. Required fields are marked *

Profile picture of Michelle Rorke

I’m on a mission to prove how tasty managing diabetes can be with plenty of healthy eating tips and delicious recipes. Enjoy effortless, flavorful meals that support your health.

Search

infographic of the 4 signs of type 1