Grain Free Peanut Butter and Jelly Thumbprint Cookies

There is something so nostalgic about good old fashioned peanut butter and jelly. These cookies give you all the feels of something your Grandma might have made when you were a kid. The peanut butter with the sweet homemade jam are perfect together. As with a lot of our recipes, I promise even the most beginner of bakers can whip these cookies up.

Making the Homemade Berry Jam

If you are making the homemade jam, I would start with making that first. Add the chopped strawberries, blueberries, syrup and lemon juice into a food processor. Add the chia seeds to the berry mixture and stir until all of the chia seeds are mixed in. Cover the bowl and put in the fridge for 1.5-2 hours so that the jam can thicken. If you haven’t used chia seeds before they are what will make the jam thicken.

Making the Peanut Butter Cookies

Start by adding the peanut butter, melted butter, coconut sugar and vanilla into a large bowl. Mix thoroughly with a stand up or hand mixer. Next add the liquid egg white and mix again.

Finally add the peanut butter powder, paleo flour and baking soda. Mix well.

**Optional** – I like to add my cookie dough to the fridge while waiting on the jam. Putting the dough in the fridge makes it a little easier to work with, especially when making the dimples for your jam. You don’t have to put in the fridge but if you don’t have time constraints.

When you are ready to make the cookies preheat the oven to 350 degrees. Grab and baking sheet and line with parchment paper.

Using a 1 tbsp scoop, scoop out some of the dough and using your hands roll into a ball and set on the baking sheet. Do that until you are out of dough…I normally get 13 cookies.

Next using a 1 tsp scoop, press down into the dough and form a dimple. If the dough is sticky, grab spray oil and spray some on a paper towel. Then rub the bottom of your tsp in the oil before pressing into the dough. I could get 2-3 cookies done before needing more oil.

Finally use a 1 tsp scoop to add the jam to the cookie.

Bake for 8 minutes.

Healthy Peanut Butter and Jelly Thumbprints

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Course: Dessert, Snack
Cuisine: American, Macro Friendly
Prep Time: 2 hours 15 minutes
Cook Time: 8 minutes
Total Time: 2 hours 23 minutes
Servings: 13
Calories: 67kcal
Author: besties.with.biceps@gmail.com

Ingredients

Homemade Berry Jam

  • 65 grams Strawberries Fresh – lightly chopped
  • 30 grams Blueberries Fresh
  • 1/2 Lemon juiced small to med sized
  • 1 tbsp Maple syrup
  • 2 tsp Chia seeds

Cookies

  • 2 tbsp Peanut butter
  • 4 tbsp Peanut butter powder PB Fit
  • 1/2 cup Bobs Red Mill Paleo Flour
  • 1 tbsp Butter Kerrygold – Melted
  • 1 tsp Vanilla extract
  • 3 tbsp Coconut sugar Anthonys
  • 1/4 cup Liquid egg whites
  • 1/4 tsp Baking Soda

Instructions

Homemade Berry Jam

  • Add the chopped strawberries, blueberries, syrup, and lemon juice to a food processor and blend until mixed. Pour into a small bowl.
  • Add the chia seeds to the berry mixture and stir until all of the chia seeds are mixed in. Cover the bowl and put in the fridge for 1.5 – 2 hours so that the jam will thicken.

Cookies

  • Start by adding the peanut butter, melted butter, coconut sugar and vanilla extract to a large bowl and mix thoroughly. I like to use my hand mixer.
  • Next add the liquid egg white and mix again.
  • Finally add the peanut butter powder, paleo flour and baking soda and mix well.
  • **Optional** I like to add the cookie dough to the fridge while waiting on the jam. It just makes the dough a little easier to work with, especially when making the dimples for the jam.
  • When you are ready to make the cookies preheat the oven to 350 degrees.
  • Grab and baking sheet and line with parchment paper.
  • Using a 1 tbsp scoop, scoop out some of the cookie dough and using your hands roll into a ball and set on the baking sheet. Do that until the dough is gone, I normally get 13 cookies.
  • Next using a 1 tsp scoop press down into the middle of the ball. This will flatten the cookie and create a little dimple for the jam. If the dough is sticky, grab the spray oil and spray onto a paper towel. Rub the bottom of you scoop on the oil before pressing down.
  • Then use a 1 tsp scoop to add the jam to the cookie
  • Bake for 8 minutes.

Nutrition

Serving: 1Cookie | Sodium: 69mg | Calcium: 13mg | Vitamin C: 4mg | Vitamin A: 75IU | Sugar: 4g | Fiber: 1g | Potassium: 33mg | Cholesterol: 2mg | Calories: 67kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 3g | Protein: 2g | Carbohydrates: 9g | Iron: 1mg

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