Description
These peanut butter & jelly thumbprint cookies are made with just 6 ingredients, these sweet & salty gluten-free peanut butter & jelly bites are both easy and delicious, making them a favorite for holiday cookie plates.
Ingredients
Scale
- 1 cup oat flour
- 1/4 teaspoon baking soda
- 2 cups peanut butter, I used Adam's Creamy Peanut Butter
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1/3 cup jam or jelly of your choice
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, add the oat flour and baking soda and whisk to combine.
- Add the peanut butter, maple syrup, and vanilla extract to the mixing bowl and mix with a hand mixer until well combined.
- Scoop about 1 1/2 tablespoons of dough, roll into balls, and place on the prepared baking sheet. You should be able to make about 24 cookies.
- Flatten each dough ball slightly, then using your thumb or the back of a teaspoon make a small well in the center of each cookie. Make sure not to press too hard, so you don't go all the way through the cookie.
- Spoon 1/2 teaspoon of jelly into each well.
- Bake for 10-12 minutes or until the bottoms of the cookies are just starting to brown. Allow the cookies to cool slightly on the baking sheet (about 10 minutes) before moving them to a cooling rack to cool completely, and enjoy!
- Prep Time: 15 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Method: Oven
Nutrition
- Serving Size: 1 cookie
- Calories: 325
- Sugar: 8.3g
- Sodium: 81mg
- Fat: 21.6g
- Saturated Fat: 3.4g
- Carbohydrates: 18g
- Fiber: 3.1g
- Protein: 11.2g
- Cholesterol: 0mg
