Raspberry Thumbprint Cookies

40 Calories Surprise Me!

Nutrition Facts

Serving Size: 1 Cookie Servings Per Recipe: 16
Amount Per Serving
Calories40Calories from fat-
Total Fat1.5gSaturated Fat1g
Total Carbs8gDietary Fiber0g


  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 2 egg whites
  • 4 teaspoons Sweet’N Low 8oz. Box or 20 packets of Sweet’N Low®
  • 1 ½ tablespoons butter, melted
  • 1 teaspoon vanilla
  • Sugar free raspberry preserves


Preheat oven to 350℉. Line a baking sheet with parchment paper.
In a medium bowl whisk to combine flour, cocoa powder, baking powder, and salt.
In a separate medium bowl whisk to combine egg whites, Sweet ‘N LowⓇ, butter, and vanilla.
Stir flour mixture into wet ingredients, then knead until mixture forms a dough. It will be very stiff.
Divide dough into 16 pieces, then roll each piece into a ball. Place on baking sheet and use thumb to press an indentation in center of each piece of dough.
Fill indentations in cookies with raspberry preserves.
Bake until cookies are firm, 8-10 minutes. Let cool completely on a rack on baking sheet.