• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Low-carb walnut-strawberry thumbprints.

  • 36servings
  • 8minutes

Add to MenuAdd to Calendar

Source: www.mixingbowl.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsSelenium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, softened.

  2. 1/4 cup Splenda.

  3. 1/4 cup packed brown sugar.

  4. 1/2 tsp baking powder.

  5. 1/4 tsp cinnamon.

  6. 1/8 tsp baking soda.

  7. 2 egg whites.

  8. 1/2 tsp vanilla.

  9. 1/2 cup all-purpose flour.

  10. 1/4 cup whole wheat flour.

  11. 1 cup quick-cooking rolled oats.

  12. 1 egg white, lightly beaten.

  13. 3/4 cup chopped walnuts.

  14. 1/4 cup sugar-free strawberry preserves

Instructions Jump to Ingredients ↑

  1. Heat oven to 375. Line 2 cookie sheets w/ parchment paper. In lg bowl, w/ mixer, beat butter on medium for 30 seconds. Add Splenda, brown sugar, baking powder, cinnamon, and baking soda. Beat until combined. Beat in 2 egg whites and vanilla. Beat in both flours and the rolled oats. Cover, chill dough for 2 hrs. Shape dough into 3/4"-balls. Roll balls in beaten egg white, then roll in nuts to coat. Place on cookie sheets. Using your thumb, make indentations in center of each cookie Bake 8 min or until golden. Gently press the back of a measuring spoon into indentations. Cool cookies, then spread reserves into indentations.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback