Peanut Butter Jam Thumbprint Cookies
These healthy peanut butter cookies are a good alternative for those who need a gluten free treat! These cookies are sweetened with maple syrup and raspberry chia jam. They can be eaten raw or baked. Get your favourite natural peanut butter out and start baking!
- 12/21/2020
- 12
- 20 min
- Print this
Ingredients
- Cookie Base
- -1 ½ cups natural smooth peanut butter ( I used The Roasted Nut’s Peanut Butter)
- - ⅓ cup Bob’s Red Mill Coconut Flour
- - 2 tsp maple syrup
- - 1 tsp vanilla
- *Chia Jam
- -½ cup prepared raspberry chia jam or other jam
- Crumble Topping
- 2 tbsp. Bob’s Red Mill Coconut Flour
- ¼ cup large flake oats
- 1 tsp. Cinnamon
- 1 tbsp coconut oil
Directions
- Step 1
- In a medium size mixing bowl add all the ingredients for the cookie base and mix until well combined.
- Step 2
- Use a medium size cookie scoop and roll into balls and press down.
- Step 3
- Space cookies about 2 inches apart on the sheet. The cookies will not spread.
- Step 4
- Use your thumb to press down into the middle of the cookie to make a well for the jam.
- Step 5
- Use a teaspoon and place the jam inside the well.
- Step 6
- In a small bowl, combine coconut flour, cinnamon and oats. Stir together.
- Step 7
- Use your fingers to mix in coconut oil by rubbing it through the oat mixture.
- Step 8
- Use your fingers to drop the oat mixture over the top of each cookie (about 1 tablespoon for each cookie) Gently press the mixture down.
- Step 9
- Place cookies in the oven for 10 minutes at 300 degrees F. Remove from the oven and place on a wire rack to cool completely.
- Step 10
- Store the cookies in a container for 2 days on the counter or place in the fridge for up to one week. Cookies can be frozen for up to 3 months.
- Step 11
- *You can substitute any of your favourite jam.
