Chocolate Cherry Thumbprint Cookies Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the whole wheat flour, cocoa powder, and salt.
- In a large bowl, beat the light cream cheese with the sugar substitute until smooth. Add the egg white and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of sugar-free cherry preserves.
- Bake the cookies for 10-12 minutes, or until the edges are set. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- In a small microwave-safe bowl, combine the sugar-free chocolate chips and almond milk. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
- Drizzle the melted chocolate over the cooled cookies and let it set before serving.
WW Points Calculation:
- Whole Wheat Flour (1 cup): 8 points
- Unsweetened Cocoa Powder (1/3 cup): 1 point
- Light Cream Cheese (1/2 cup): 9 points
- Granulated Stevia or Sugar Substitute (1/3 cup): 0 points
- Egg White (1 large): 0 points
- Vanilla Extract (1 teaspoon): 0 points
- Sugar-Free Cherry Preserves (1/4 cup): 2 points
- Sugar-Free Dark Chocolate Chips (1/2 cup): 4 points
- Unsweetened Almond Milk (1 tablespoon): 1 point
Total Points: 25 points for the whole batch
Servings: 16 cookies
Per Serving: 1.56 points per cookie
Nutrition Information:
- Calories: 100
- Fat: 5g
- Protein: 2g
- Carbohydrates: 12g
- Sugar: 5g
- Sodium: 150mg
I'm waiting for your comments! Enjoy!
