It's time to enjoy some delicious and easy to make Peanut Butter Jam Thumbprint Cookies. Usually you'll find flour and eggs in this recipe but I intended to make them vegan and gluten free so made some changes. And yes did I mention that these cookies are sugar free ... i.e. we are going to sweeten them with coconut sugar instead.
To replace the eggs we are going to use flax seed meal mixed in water, which is a common egg replacement for baking. It works fine in this recipe. In case you are not following a vegan diet, feel free to use 1 large egg instead the result will be similar.
Peanut butter: Use processed PB instead natural PB as they work well for baking.
Jam: Feel free to use your favorite jam, jelly or preserves. My favorite is raspberry so I am using this. Replace with strawberry, grape, blackberry you name it all taste equally awesome.
NOTE: As we are going to skip adding flour to this recipe, the cookies will be a bit more crumbly and crispy. If you add flour and eggs to this recipe then these cookies turn out to be a bit soft. Either these PBJ cookies are fantastic.
1| Whisk flax seed meal in water to create egg replacement.
2| Mix all other ingredients with it until well combined.
3| Refrigerate the cookie dough. 1 hour is ideal.
4| Roll cookie dough into balls
5| Indent each cookie with your thumb
6| Chill the indented dough for another hour
7| Fill with jam
8| Bake the cookie for 9-10 minutes
9| Enjoy!
Why chilling the cookie dough is advised...
Even though you can skip the step where I am asking your to chill the dough twice, but I would advice that this will greatly enhance your final results. As chilling the dough for at least 2 hours will help them hold shape better.
Try some of my other popular cookie recipe that you'll love:
Preheat the oven to 350°F (180°C). Prepare a baking sheet lined with baking paper.
Mix together the flax meal with the water to make your flaxseed egg and set aside.
Add the peanut butter, coconut sugar, flaxseed egg, vanilla extract and baking soda to a large bowl, and mix until well combined. Refrigerate for 1 hour.
Take 1 tablespoon of the dough, roll into a ball and place on the baking sheet. Repeat this process until all the dough has been used up. Flatten each ball of dough slightly by pressing a teaspoon or your thumb into the middle of the ball to form a well. Refrigerate for 1 more hour. Before you are ready to bake them fill each of the wells with some raspberry jam.
Place the baking sheet into the hot oven and bake the cookies for 9-10 minutes. Remove from the oven and set the cookies onto a wire rack to cool completely before enjoying.
Store the cookies in an airtight container on the countertop for 3-4 days.
Servings 22
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
