Gluten Free PB&J Thumbprint Cookies
A classic thumbprint cookie gets a gluten-free twist in this PB&J inspired cookie. Soft, rich, and sweet, these are perfect for any time you want a sweet treat! 3 WW SP each on blue.
Equipment
- Mixing Bowls
- Baking Sheet
- Oven
Ingredients
- 3/4 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar not packed
- 1/2 tsp baking powder
- 1 egg
- Pinch of salt
- 1/2 tsp vanilla
- 1/4 cup raspberry jam or other jam of choice
Instructions
- Preheat oven to 350F
- In a mixing bowl, stir together sugars, baking powder, and salt.
- Add peanut butter, vanilla, and egg and stir together until you have a smooth batter.
- Wrap batter in plastic wrap and put in the fridge for 30-60 minutes to allow it to firm up
- Once firm, scoop batter into ~1 inch balls and place on a lined cookie sheet (I use silicone baking mats and swear by them).
- Press your thumb firmly into the center of the cookies to create an indent. Fill indent with jam so that it's not spilling over the sides (roughly 1/4 tsp).
- Bake for 8-10 minutes, until the top is just firmed up. Cookies should still be quite soft, but they'll get firmer as they cool
- Allow cookies to cool on a cooling rack and then enjoy with a nice glass of milk!
Nutrition
Calories: 92kcalCarbohydrates: 10gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 8mgSodium: 60mgPotassium: 73mgFiber: 1gSugar: 8gVitamin A: 12IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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