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Two Point Raspberry Cheesecake Thumbprint Cookies

My favorite combination of flavors are raspberries with cheesecake.  I’ll choose a raspberry dessert any day of the week. These Two Point Raspberry Cheesecake Thumbprint Cookies are inspired by that combo. Just biting into the gooey center of raspberry filling makes me so incredibly happy!

Servings: Makes 24 cookies

GREEN: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints

BLUE: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints

PURPLE: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints

 

Do you love cookies? Be sure to check out these other low point cookie recipes:

Two Point Lemon Drop Cookies

Two Point Chocolate Chip Cookies

Two Point Soft Ginger Cookies

Two Point Chocolate Crinkle Cookies

I used to make raspberry thumbprint cookies all the time-but the recipe I used called for one full cup of butter. ouch!!  So, I really wanted to create a lower point version than the one I used to make. And in order to reduce the the points I cut the butter amount to 1/2 cup and used 1/2 cup unsweetened applesauce and 1/2 cup light butter. I didn’t replace the entire 1 cup of butter with unsweetened applesauce because I feel the butter gives these cookies a nice creamy flavor and texture that you just don’t get from with unsweetened applesauce.

How do I make these raspberry thumbprint cookies?

In a large mixing bowl, blend together butter, unsweetened applesauce sauce, sugar substitute, and sugar free pudding mix and mix until smooth.

Add egg and vanilla extract. Mix until smooth.

Add self rising flour 

and mix until well combined and dough forms.

Flour your hands and form dough into 1-inch balls.

Place balls on prepared cookie sheet and flatten the balls slightly on the parchment paper cookie sheet.

Flour the back of a tablespoon measuring spoon and press it in the middle of the top of each cookie to create an indention.

Fill the indention with 1/2 tsp of sugar free raspberry preserves. ( you can use any sugar free flavor

Bake for 12-14 minutes or until lightly golden.

Makes 24 cookies

 

Ingredients:

  • 1/2 cup Land O’ Lakes light butter made with canola oil 
  • 1/2 cup unsweetened applesauce 
  • 3/4 cup zero point granulated sugar substitute ( I use Lakanto Classic) 
  • 1 (1 oz.) box sugar free cheesecake instant pudding mix
  • 2 eggs
  • 1 tsp vanilla extract 
  • 2 1/4 cup self rising flour ( I use Gold Medal) 
  • 8 Tbsp sugar free raspberry preserves 
  • Sprinkle tops of cookies with powdered sugar substitute ( I use Lakanto Powdered Sweetener)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, blend together butter, unsweetened applesauce sauce, sugar substitute, and sugar free pudding mix and mix until smooth. 
  3. Add egg and vanilla extract. Mix until smooth.
  4. Add self rising flour and mix until well combined and dough forms.
  5. Place dough in the refrigerator for 30 minutes.
  6. In the meantime-line a cookie sheet with parchment paper. 
  7. Flour your hands and form dough into 1-inch balls. Place balls on prepared cookie sheet and flatten the balls slightly on the parchment paper cookie sheet. Flour the back of a tablespoon measuring spoon and press it in the middle of the top of each cookie to create an indention.
  8. Fill the indention with 1/2 tsp of sugar free raspberry preserves. ( you can use any sugar free flavor )
  9. Bake for 12-14 minutes or until lightly golden. 

 

Servings: Makes 24 cookies

GREEN: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints

BLUE: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints

PURPLE: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints

Notes:

  1. These cookies can be stored in an air tight container on the counter for 2 days or in the fridge for up to a week or in the freezer for up to 6 months. 
  2. Point values can vary depending on the brand of ingredients used.
Yield: 24

Two Point Raspberry Cheesecake Thumbprint Cookies

Two Point Raspberry Cheesecake Thumbprint Cookies

My favorite combination of flavors are raspberries with cheesecake.  I'll choose a raspberry dessert any day of the week. These Two Point Raspberry Cheesecake Thumbprint Cookies are inspired by that combo. Just biting into the gooey center of raspberry filling makes me so incredibly happy!

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 32 minutes
Total Time 54 minutes

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, blend together butter, unsweetened applesauce sauce, sugar substitute, and sugar free pudding mix and mix until smooth. 
  3. Add egg and vanilla extract. Mix until smooth.
  4. Add in self rising flour and mix until well combined and dough forms.
  5. Place dough in the refrigerator for 30 minutes.
  6. In the meantime-line a cookie sheet with parchment paper. 
  7. Flour your hands and form dough into 1-inch balls. Place balls on prepared cookie sheet and flatten the balls slightly on the parchment paper cookie sheet. Flour the back of a tablespoon measuring spoon and press it in the middle of the top of each cookie to create an indention.
  8. Fill the indention with 1/2 tsp of sugar free raspberry preserves. ( you can use any sugar free flavor )
  9. Bake  for 12-14 minutes or until lightly golden. 

Servings: Makes 24 cookies

GREEN: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints

BLUE: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints

PURPLE: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints

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Nutrition Information:

Yield:

24

Amount Per Serving: Calories: 72Total Fat: 2gSaturated Fat: 1gSodium: 243mgCarbohydrates: 14gFiber: 1gProtein: 2g

Mona dehny

Monday 23rd of December 2019

Hello. I made your cookies with almond flour . Came in up really good and delicious! Thank you so much for your recipes

Mary

Sunday 17th of March 2019

Would gluten free flour work for these cookies. They look so good but need to be gluten free. Thank you

Lindsay Kehl

Sunday 17th of March 2019

Hi Mary,

Yes. You can definitely use gluten free flour- you’ll want to add 1/2 tsp of baking powder to the gluten free flour to help these rise.

Thanks so much

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