Peanut Butter And Jelly Thumbprint Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
Scale
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1/4 cup creamy peanut butter
- 2 1/4 cups almond flour
- 1/4 tsp salt (skip if using salted peanut butter)
- 1/3 cup chia seed jam
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the maple syrup, vanilla extract, melted coconut oil, and creamy peanut butter until smooth.
- Add the almond flour and salt (if using) to the bowl and mix until a dough forms.
- Using a double cookie scoop, portion out the dough and roll it into balls between your palms.
- Place each ball onto the prepared baking sheet. Using the back of the cookie scoop, gently press an indent into the center of each dough ball.
- Spoon about 1 tablespoon of chia seed jam into each indentation.
- Bake the cookies for 20-22 minutes, until golden brown.
- Allow the cookies to cool before enjoying!
- Store these delightful treats in an airtight container at room temperature and savor them within 4-5 days.
