PB & J Thumbprint Cookies

When I made Claire Saffitz’s Pop Tarts, I ended up having a lot of leftover jam, which probably made my mom pretty angry because we already had a Costco-sized jar of strawberry jam in the fridge...but I digress.

Needing something to do with it, I immediately thought of thumbprint cookies. I mean, how could I not, they’ve been all over my IG feed these days?

Mine are super simple, grain free, and as my mom said, “took less time to make than it took for me to unpack the groceries.” So if you have lots of jam and not a lot of time, this is the recipe for you.

Makes 20-24 cookies.

Ingredients:

⅓ cup brown sugar

2 tbsp coconut oil (not melted)

½ cup peanut butter

1 egg

Dash of vanilla

1 cup almond flour

½ tsp baking powder

Pinch of salt

Instructions:

Cream together ⅓ cup brown sugar and 2 tbsp coconut oil until smooth and relatively ‘unlumpy.’ Mix in ½ cup of peanut butter, dash of vanilla, and 1 beaten egg until smooth. 

Add in 1 cup of almond flour, ½ tsp baking powder, and a pinch of salt, combining until the dry ingredients are completely incorporated. If the mixture is too sticky at this time to roll into balls, you can add more almond flour, 1 tbsp at a time until you reach the desired consistency. Sticky is better than crumbly!

Roll into approx. 1 tsp balls, pressing down in the center with your thumb to create an indentation and reshaping as needed. Add a little less than ½ tsp of jam to each cookie (just until it’s filled), and bake for 13-15 min or until brown on bottom.

Substitutions:

• If you want a more neutral tasting thumbprint, try cashew or almond butter! Those will go with any jam!

• All flours are not created equal so I have no suggestions for other flours to use in this recipe.

Tag me on IG @milanocooky if you make these! Can’t wait to see how they turn out!

xoxo,

Haley