You’ll be able to’t go mistaken when peanut butter and jelly are concerned. And in a cookie? Irresistible! These vegan and gluten-free thumbprint cookies are tender with crisp edges, full of peanut butter taste, and have a fruity jam middle (a.ok.a. cookie perfection!).
Plus, they’re straightforward to make with simply 8 components, 1 bowl, and half-hour required! Naturally sweetened, grain-free, and oil-free too! We all know: It’s magic. Let’s get baking!
These thumbprint cookies start by whisking collectively three easy moist components: peanut butter, maple syrup, and vanilla.
Then we add almond flour and tapioca starch, maintaining them gluten-free, grain-free, and with a texture that’s tender on the within and crisp on the skin. Baking soda and salt are the ultimate dry components for rise and taste.
After rolling the cookie dough into tablespoon-size balls, every one will get a press of the thumb, creating indents within the facilities.
Then they’re prepared for raspberry or strawberry jam and a fast bake within the oven.
After baking comes the toughest half. Attempt to anticipate the cookies to chill for 10-Quarter-hour to assist them maintain their form and to let the jam cool a bit so that you don’t burn your mouth (not talking from expertise right here or something ????).
We are able to’t wait so that you can strive these thumbprint cookies! They’re:
Crisp on the skin
Comfortable on the within
Peanut buttery
Completely candy
Nostalgic
& SO scrumptious!
They’re the proper cookie for PB&J lovers and could be so cute for child showers, after faculty snacking, picnics, and past!
Extra Cookies for Peanut Butter Lovers
In case you do this recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 20 (Cookies)
- 1/2 cup creamy peanut butter (pure, unsweetened // see our peanut butter evaluate)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 ¼ cup almond flour (we like Wellbee’s)
- 3/4 cup tapioca starch (additionally referred to as tapioca flour)
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup raspberry or strawberry jam
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Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
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To a medium mixing bowl, add peanut butter, maple syrup, and vanilla extract. Use a whisk to totally mix. Subsequent add the almond flour, tapioca starch, baking soda, and salt to the peanut butter combination. Use a wood spoon or rubber spatula to combine properly. You need to use your arms if the combination turns into too stiff to work with. It ought to appear to be thick cookie dough.
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Use a tablespoon or small cookie scoop to scoop the dough, then roll into balls earlier than inserting 2 inches aside on the baking sheet. Gently press your thumb into the middle of every cookie and place about 1/2-3/4 tsp of jam into the middle. Easy the highest of the jam and repeat with every cookie. Recipe as written ought to make ~20 cookies they usually received’t unfold a lot, so they need to all match on a standard-size baking sheet.
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Bake within the oven for 13-16 minutes, till golden. Let cool for 10-Quarter-hour, then take pleasure in!
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Retailer leftovers coated at room temperature as much as 3-4 days, or within the freezer for as much as 1 month. Take pleasure in at room temperature for greatest texture.
*Vitamin data is a tough estimate calculated with Crofter’s Simply Fruit Raspberry Unfold for the jam.
*Tailored from our Straightforward Tahini Cookies.
Serving: 1 cookie Energy: 123 Carbohydrates: 14.1 g Protein: 3 g Fats: 6.7 g Saturated Fats: 0.8 g Polyunsaturated Fats: 1.5 g Monounsaturated Fats: 3.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 95 mg Potassium: 110 mg Fiber: 1.3 g Sugar: 7.5 g Vitamin A: 0 IU Vitamin C: 2.4 mg Calcium: 30 mg Iron: 0.4 mg
