Peanut Butter Thumbprint Cookies with Raspberry Jam
PB&J lovers this sweet treat is for you! Gluten-free peanut butter thumbprint cookies with raspberry jam make the best cookies. The center of each cookie gets a dollop of fruity jam, and the base is a soft, sweet, and delicious 3-ingredient peanut butter cookie. They are made with peanut butter, oat flour, maple syrup, and raspberry jam – that’s it!
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup maple syrup
- 1/2 cup oat flour
- 1/4 cup raspberry preserves
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, add the peanut butter and maple syrup. Mix the wet ingredients together until fully combined.
- Add the oat flour to the peanut butter mixture and stir until mixed together.
- Using a small cookie scoop or spoon, roll the cookie dough balls into 1-inch balls. Place on the prepared baking sheet with space between each cookie. You’ll end with around 10 cookies.
- Using your thumb or the back of a small spoon, make a small indent on the balls of dough. Add 1 teaspoon of jam to the center of each cookie.
- Bake for 10-12 minutes, or until the edges of the peanut butter cookie are set.
- Leave the cookies on the baking sheet to cool for 5 minutes, then transfer the cookies to a cooling rack.
Nutrition
Calories: 245kcal, Carbohydrates: 26g, Protein: 7g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 116mg, Potassium: 211mg, Fiber: 2g, Sugar: 17g, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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