Peanut Butter & Jelly Thumbprint Cookies
Tender, naturally-sweetened peanut butter thumbprint cookies filled with a tart, incredibly flavorful jam! No baking required and just 5 ingredients total!
Servings 12
Ingredients
Cookies
- 1 1/3 cups almond flour
- 1/2 cup creamy peanut butter
- 1/4 cup honey or maple syrup
Jam
- 1 cup dried fruit
- 2 tablespoons warm water
Instructions
Cookies
- Add peanut butter to a medium mixing bowl. Then add honey and stir until well combined. Measure out almond flour and add a little at a time until a workable dough forms. If too dry/crumbly, add more peanut butter or honey.If too sticky or wet, add a little more almond flour. Scoop dough out in 1½ tablespoon amounts and gently roll into balls. Then pick up one cookie at a time and cradle it in your palm. Use your pointer finger or thumb to make an indent, being careful not to press too forcefully to prevent cracking. If the dough cracks, smooth the cracks over before chilling. Continue until all cookies are pressed, then transfer to the refrigerator to chill.
Jam Filling
- To make your own simple jam, add dried fruit to a food processor and blend until a ball forms or only small bits remain. Then add warm water, 1 tablespoon at a time until a thick paste forms, scraping down sides as needed. Be careful not to add too much water or the jam will become too wet. I found 2 tablespoons to be the right consistency (as the recipe is written). You are looking for a paste consistency.Remove cookies from refrigerator and add 1/2 teaspoon of jam to the center of each cookie. Press down to situate the jam as needed. Repeat until all cookies are filled. You will have leftover jam which you can cover, refrigerate, and reserve for future cookies, to top overnight oats or a smoothie bowl.Store cookies well sealed in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying).