Low-Carb Heart Thumbprint Cookies

Step 1Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted).

Step 2Mix the egg, almond butter and sweetener together in a bowl with a fork (ie in a "mashing" motion) until well combined. If the cookie batter seems a bit too soft and tacky at this point, place in the fridge for 20 minutes or so to harden so that it’s easier to work with.

Step 3Roll into small balls.

Step 4Flatten into discs with your hand (they should roughly be around 4 cm/ 1.6").

Step 5Place on a lined baking dish and use your index finger to press down twice to create a heart-shaped indentation.

Step 6Using a small teaspoon, scoop a little of the chia jam into the indentations in each cookie, around 1-2 tsp per cookie.

Step 7Bake for 12 - 15 mins, then check. They are done when they are slightly browned on the bottom side (lift edge of one up gently to check).

Step 8Allow to cool completely on the baking tray before transferring them to a container. Note that they will be really soft straight out of the oven so its important to allow them to cool first before handling.

Step 9The cookies will last for five days in a sealed container at room temperature, or up to two months in the freezer.