Don't miss another issue…      Subscribe

Almond Thumbprint Cookies (Low Fat, Low Calorie)


Inspired by 1986 winner almond thumbprint cookies recipe, we came out an idea to make this low fat and low calorie version. The cookies came out absolutely delicious, but have a lot less fat and calories than original recipe. It definitely proves that healthy food can be also tasted good.













Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


2 cups whole-wheat flour
¼ cup granulated sugar replacement
or use sugar
¼ cup sugar
¼ teaspoon salt
½ cup applesauce
¼ cup butter
¼ cup canola oil
or light olive oil, or grape seed oil
¾ cup almonds
finely ground, unblanched
2 teaspoons vanilla extract
1 ½ tablespoons butter, unsalted
1 tablespoon milk
or 1/2 to 1 tablespoon more
3 tablespoons brown sugar
½ cup powdered sugar
½ teaspoon vanilla extract
pistachio nuts
chopped, for garnish


Preheat oven to 350℉ (180℃).

For cookies, sift the whole wheat flour, sugar and salt into a large bowl and whisk until well mixed.

Add the applesauce, melted butter, canola oil, stirring with a wooden spoon until well combined.

Stir in almonds and vanilla until evenly mixed.

Work mixture with fingers until a ball of dough is formed.

First make the dough.
Then shape into 1-inch balls.

Then shape into 1-inch balls.

Place balls on baking sheet lined with parchment papper or coated with cooking spray, make a depression in the center of each cookie.

Make a thumbprint in the cookies

Bake about 8 minutes, remove from the oven.

Dent again with the back of a small spoon and bake about 10 minutes longer until the cookies become golden-brown at the edges, let cool on the baking sheet for a few minutes.

Bake about 8 minutes, remove from the oven.
Dent again with the back of a small spoon.

Transfer the cookies onto a wire rack to cool completely.

place the cookies onto a wire rack and let cool completely.

For frosting, add butter, 1 tablespoon milk and brown sugar in a saucepan.

Bring to the boil, and let boil 2 minutes, stirring constantly; remove from heat.

Stir in the powdered sugar and vanilla right away until smooth and thick.

Fill about ½ teaspoon butterscotch frosting into each depression on the cookie and immediately sprinkle frosting with nuts. (Don't sprinkle the nuts after you frost all the cookies, because the frosting hardens very fast.)

For frosting, add butter, 1 tablespoon milk and brown sugar in a saucepan.
Let the frosting set, about 15 to 20 minutes.

If the frosting seems too thick, add a few drops of milk and stir well.

Let the frosting set, about 15 minutes.

If you can't wait for that long, just grab one and give a bite. Hmmm...

The cookies can be put into a zip-lock bag, and they freeze well.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 7950% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 27mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed