Flourless PB&J Thumbprint Cookies

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

It probably comes as no surprise, but I’ve always had a wicked sweet tooth. When my brother and I were kids, my parents typically kept healthy desserts in the house, (i.e. all-fruit popsicles, “healthified” homemade baked goods, etc.), but every now and then they’d splurge and buy us a decadent treat.

Some of my favorites were the vast array of Pepperidge Farm cookies: buttery Chessmen, chocolate-filled Milanos, crispy Bordeaux, spicy Gingermen, classic Chocolate Chunk… and fruit-filled Veronas. I simply adored those cookies with the sweet strawberry jam centers.

Although I can’t pinpoint the last time I indulged in these cookies, I can remember exactly what they taste like.

My Flourless PB&J Thumbprint Cookies are NOT a re-creation of the Veronas, but they do satisfy my craving for (peanut)buttery cookies with a fruity filling.

Flourless PB&J Thumbprint Cookies

I slightly modified my recipe for Flourless White Chocolate Peanut Butter Cookies by adding a bit more Sucanat, (because I didn’t use an already sweetened peanut butter for the this batch), and replacing the white chocolate chips with a thumbprint-sized dollop of raspberry preserves in each cookie. You can use any type of jam you like – I prefer all-fruit varieties (meaning no added sugar) that contain pieces of actual fruit & seeds.

Flourless PB&J Thumbprint Cookies
Name:Flourless PB&J Thumbprint Cookies
Cuisine:American
Prep Time:15 minutes
Cooking Time:12 minutes
Total Time:25 minutes
Servings:24
Yield:2

Ingredients

  • 1/2 cup all-natural creamy peanut butter (I used Peanut Butter & Co. Smooth Operator)
  • 1/4 cup Sucanat or brown sugar
  • 1 egg white, lightly whisked
  • 1/2 tsp baking soda
  • 1/4 tsp vanilla extract
  • 3 Tbsp all-fruit preserves

Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

2. Mix Peanut Butter and Sugar

In a mixing bowl, combine the creamy peanut butter and granulated sugar. Stir until well blended.

3. Add Egg and Vanilla

Add the egg and pure vanilla extract to the peanut butter mixture. Mix until the dough comes together. It will be slightly sticky, which is what you want.

4. Form Cookie Dough Balls

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.

5. Make Thumbprints

Use your thumb or the back of a spoon to make an indentation in the center of each cookie. Be gentle to avoid cracking the dough.

6. Add Jelly or Jam

Fill each thumbprint with a dollop of your favorite fruit jam or jelly. You can choose strawberry, raspberry, grape, or any other flavor that tickles your taste buds.

7. Bake to Perfection

Bake the cookies in the preheated oven for approximately 10-12 minutes, or until they are set and slightly golden around the edges.

8. Cool and Enjoy

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Once they have firmed up, transfer them to a wire rack to cool completely.

9. Optional Dusting

If you’d like, you can dust the cooled cookies with a light sprinkle of powdered sugar for a touch of sweetness and elegance.

Flourless PB&J Thumbprint Cookies With Estimated Nutrition Per Serving

  • Calories: Approximately 120 calories
  • Total Fat: 9 grams
    • Saturated Fat: 2 grams
  • Cholesterol: 15 milligrams
  • Sodium: 60 milligrams
  • Total Carbohydrates: 9 grams
    • Dietary Fiber: 1 gram
    • Sugars: 6 grams
  • Protein: 4 grams

Directions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, stir together the peanut butter through vanilla extract.
  3. Using a mini ice cream scoop, spoon cookie dough onto prepared baking sheet.
  4. Make a small indentation in the center of each cookie dough ball using your thumb and fill each with a bit (about 1/2 tsp) of preserves.
  5. Bake at 350 degrees F until the cookies are lightly golden brown, but still soft, about 10-12 minutes.
  6. Let cool for about 5 minutes on baking sheet, then cool completely on a wire rack. Cookies will harden a bit upon cooling, but the end product is a fairly soft & chewy cookie.
Flourless PB&J Thumbprint Cookies

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