Flourless PB&J Thumbprint Cookies

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed. Favorite Quote “No thief, however skillful, can rob one of knowledge, and that is why knowledge is the best and safest treasure to acquire.” ― L. Frank Baum, The Lost Princess of Oz
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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

Flourless PB&J Thumbprint Cookies

yields 10 cookies

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

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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