Description
Gluten free, dairy free, flourless peanut butter and jelly thumbprint cookies!
Ingredients
Scale
For the cookie dough
- 1 cup runny peanut butter
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup coconut sugar (can sub regular sugar)
- 1/4 tsp sea salt
- 1/8 tsp baking powder
For the thumbprints:
- 4 tbsp raspberry or strawberry jam
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, mix together all of the cookie dough ingredients with a sturdy rubber spatula. Be sure everything is well-combined.
- Divide the dough into 12 equal portions on the baking sheet, then roll each portion into a smooth ball with clean hands. Line up on your cookie sheet with about 2″ of space between each cookie.
- Set cookie dough balls in the freezer to chill for 10 minutes. Don’t skip this step!
- Remove cookie dough from freezer. Use your thumb to press diagonally into the center of the cookie, then overlap that thumbprint with another thumbprint in the opposite direction to make a heart (the heart shape is optional; feel free to just do one thumbprint in the center).
- Fill each heart with about 1 tsp of jam. Bake the cookies for 8-10 minutes. Allow to completely cool before serving. Cookies will be very soft out of the oven but will continue to set as they cool. Leftovers can be stored in an airtight container for up to 5 days.