Fudgy Chocolate-Almond Thumbprint Cookies With Nutella

• 1 cup All-purpose Flour
• 1/2 cups Granulated Sugar Substitute
• 1/2 cups Powdered Sugar
• 1/3 cups Unsweetened Cocoa Powder
• 1/4 teaspoons Salt
• 1/4 cups Butter, Softened
• 1/4 cups Non-fat Plain Yogurt
• 1 Egg
• 1/2 teaspoons Vanilla Extract
• 2/3 cups Chopped Almonds, Lightly Toasted
• 1 jar Nutella, 13 Ounce Jar, Use As Much As Desired

1. 1. Preheat oven to 350 F. Spray cooking sheets with non-stick spray or line with parchment paper. Set aside.
2. 2. In a small bowl, combine flour, sugar substitute, powdered sugar, cocoa powder and salt. Whisk together until well combined. Set aside.
3. 3. In a bowl attached to a stand mixer, add butter. Beat until creamy. Add in the yogurt, egg and vanilla extract. Beat until smooth. Add flour mixture into the butter mixture and beat on low until just combined.
4. 4. Put the chopped almonds in a shallow bowl. Roll dough into 1 1/2 inch balls. Roll balls in chopped almonds to cover all sides. Arrange balls about 1 inch apart on cookie sheets. Press your thumb into the middle of each ball, leaving an indentation.
5. 5. Bake for 8-10 minutes or until cookie is set. If the cookies have "puffed" at all, you may need to use a small spoon to remake the indentation when you pull them out of the oven.
6. 6. Remove cookies from cookie sheet and allow to cool completely on a wire rack before filling them.
7. 7. Spoon about 1/4 teaspoon of Nutella into the center of each cookie.
8. 8. ENJOY!
9. Recipe inspired by: Cooking Light.

allpurpose, granulated sugar substitute, powdered sugar, cocoa, ubc, ubc, ubc, egg, vanilla, nutella

Taken from tastykitchen.com/recipes/desserts/fudgy-chocolate-almond-thumbprint-cookies-with-nutella/ (may not work)