Peanut Butter and Jelly Cookies
This classic combination of peanut butter and jelly is such a hit with everyone! You can eat this grain-free cookie with less guilt than eating a peanut butter sandwich. Enjoy these peanut butter and jelly thumbprint cookies!
Ingredients
- 1 cup chunky peanut butter with salt (256g)
- 1/2 cup coconut sugar (74g)
- 1 1/2 teaspoons vanilla extract
- 1 egg (or 1 flax egg for vegan alternative)
- jam of choice for the filling (I like raspberry and strawberry jam)
Instructions
- Preheat the oven to 350°F.
- In a medium sized bowl, add in the cup of peanut butter.
- Then stir in the coconut sugar, egg, and vanilla extract. Mix well until all ingredients are combined.
- Next, use a cookie scoop or a tablespoon to drop the dough onto a cookie sheet lined with parchment paper or a silicone mat.
- Take a 1/2 measuring teaspoon and use the back to press down in the middle of each cookie, forming a well.
- Then use a 1/4 measuring teaspoon and fill each cookie with your jam / jelly of choice.
- Bake in the oven for 10-12 minutes on the middle rack. Let cookies cool for a few minutes before using a spatula to transfer them to a cooling rack. (slightly larger cookies may require 14 minutes to bake)