Gluten-Free  PB&J Thumbprint Cookies

Why You'll love this recipe

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

Peanut Butter

Maple Syrup

Oat Flour

Jam or Jelly

Vanilla Extract

Baking Soda

step ONE

In a large mixing bowl, add the oat flour and baking soda and whisk to combine.

step TWO

Add the peanut butter, maple syrup, and vanilla extract to the mixing bowl and mix with a hand mixer until well combined.

step THREE

Scoop about 1 ½ tablespoons of dough, roll into balls, and place on the prepared baking sheet.

step FOUR

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.

step FIVE

Spoon ½ teaspoon of jelly into each well.

step SIX

Bake for 10-12 minutes at 350°. Then, allow the cookies to cool slightly before moving them to a cooling rack to cool completely, and enjoy!

To store

Once baked, the thumbprints can be stored at room temperature for up to 5-7 days in an airtight container.

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More gluten-free  desserts to try:

Chocolate Peanut Butter Rice Krispies

Protein Cookie Dough Bites