Ingredients:
- 5 oz walnuts
- 1 cup Snickerdoodle Keto Chow
- 1/3 cup coconut oil melted
- 1/3 cup sugar-free maple syrup
- 2 tbsp sugar-free jam divided
Directions:
- Preheat oven to 350 F.
- Line a cookie sheet with parchment paper or tin foil.
- In the work bowl of the food processor, pulse the walnuts until they are coarsely ground.
- Add the Keto Chow and pulse again until mixed.
- Add the coconut oil and syrup and blend on low until it starts to form a dough.
- Allow the dough to sit for 5 minutes to firm up and hold its shape.
- Using a tablespoon divide the dough into 12 pieces. Roll each piece into a ball and place on the prepared cookie sheet.
- Flatten the balls into rounds and make an indentation in the center of each one with your thumb.
- Place ½ teaspoon of jam in each indentation.
- Bake at 350 degrees for 15 minutes, or until they are beginning to brown on the bottom.
- Allow to cool completely, store in an airtight container in the fridge for up to a week.
Each food processor will grind the walnuts to a different level of powder. The cookies still taste the same but may be a little harder to handle with not as smooth edges if the walnuts are not ground as small. I flattened the cookie dough balls with a cup bottom.
Nutrition Facts
Snickerdoodle Jam Dot Cookies
Serving Size
1 cookie
Amount per Serving
Calories
180.3
% Daily Value*
Fat
13.2
g
20
%
Saturated Fat
5.2
g
33
%
Polyunsaturated Fat
5.67
g
Monounsaturated Fat
1.4
g
Cholesterol
7.4
mg
2
%
Sodium
363.5
mg
16
%
Potassium
703.33
mg
20
%
Carbohydrates
6.7
g
2
%
Fiber
4.1
g
17
%
Sugar
0.6
g
1
%
Sugar Alcohol
1.27
g
Net Carbs
1.33
g
Protein
12.4
g
25
%
Vitamin A
412.8
IU
8
%
Vitamin C
56.38
mg
68
%
Calcium
299.13
mg
30
%
Iron
1.06
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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