Flourless Peanut Butter And Jam Thumbprint Cookies
Bring back your childhood with these soft peanut butter and jam thumbprints! With only 5 ingredients these peanut butter cookies are flourless, gluten-free, and healthy. They take the iconic sandwich and make it into something new.
Servings 6 cookies
Calories 214kcal
Equipment
- Silicone cooking sheet
Ingredients
- ½ cup natural peanut butter
- 1.5 tablespoons pure maple syrup
- 1 egg
- 1 tablespoon raspberry jam I use chia jam
- ¼ teaspoon baking powder
- 2 tablespoons natural peanut butter for topping
- 2.5 tablespoons jam for topping
Instructions
- Preheat the oven to 350 degrees
- In a large bowl, combine the peanut butter, syrup, egg, baking powder, jam and cacao if using. Mix until no clumps remain.
- Line a baking sheet with parchment paper.
- Portion the cookies into seven using an ice cream scoop then lightly press down with a fork (they do not expand too much).
- Use your thumb or a ½ teaspoon to press a small dent into the center of the cookie.
- Bake for 3 minutes, rotate the pan and bake for another six.
- Remove from the oven and let cool on the baking sheet.
- When cooled, divide out the peanut butter topping into the cookies. Then divide the jam and lightly swirl.
Video
Notes
- The cookies won’t seem done when they come out of the oven, this is normal! Let them sit to finish cooking on the baking pan and then transfer them to a cooling rack. Be gentle.
- Store the flourless peanut butter cookies in the fridge in an airtight container for up to 5 days. Know that they will firm up a bit on storing.
- Any jam or jelly will work for the gluten-free cookies.
Nutrition
Calories: 214kcal | Carbohydrates: 17g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 138mg | Potassium: 221mg | Fiber: 2g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg