Peanut Butter & Jelly Thumb Print Cookies
Peanut Butter & Jelly Thumb Print Cookies
I took my chocolate thumb print cookies and swapped the chocolate for jelly and this happened. I guess you could say the holidays bring out the baker in me. I’ve been into interchanging a few recipes lately so there is a flavor for everyone. My brother never liked chocolate, in fact he hated it so I guess it has been a natural reaction for me to always come up with a “chocolate free” alternative when making any recipe.
Ahh… and there is nothing like the smell of a fresh batch of cookies coming out of the oven, it is better than any candle you can buy.
Here’s how it’s done ..
WET
1/4 cup organic peanut butter (peanut butter only ingredient)
1/4 cup soft coconut oil (not melted, I like to use refined it mixes better)
1/3 cup agave nectar or maple syrup
1 tsp pure vanilla extract
DRY
1 cup almond flour (fine)
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
TOPPING
Raspberry Jam
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DIRECTIONS
Preheat oven to 350 degrees F
Mix Wet and dry ingredients in separate bowls. Make sure when you mix the wet ingredients you really mix the coconut oil well. This may take a few minutes to get it mixed in completely. Refined coconut oil may work better if you have that handy.
Next, Mix dry into wet and mix together again until completely mixed and no clumps.
Place dough in the freezer for 10 minutes then use hands to roll into 12-16 round balls.
Place balls on a cookie sheet about an inch apart and flatten. Then use your thumb to press the center down to make a spot for the chocolate once done baking.
Bake for 12-15 minutes (ovens may vary) check if its done by sticking a tooth pick into the center of the cookie, if nothing comes out on the tooth pick its done.
Let cool for 5 minutes and remove from pan to a cookie cooking rack. Place a 1/2 tsp of raspberry jam in the center.
