Name: Flourless Peanut Butter and Jelly Thumbprints (gluten free)
Ingredients: 1 cup unsweetened peanut butter – creamy or crunchy (I used THIS brand) *** see note; 1 cup coconut sugar (I use THIS brand); 1 egg; 1 tsp baking soda; 1/4 cup of your favorite jam

Description

The perfect marriage of peanut butter and jelly in one fabulous cookie. Crispy on the outside. Soft and chewy on the inside. And a nice balance of salty and sweet.

Ingredients

Scale

1 cup unsweetened peanut butter – creamy or crunchy (I used THIS brand) *** see note
1 cup coconut sugar (I use THIS brand)
1 egg
1 tsp baking soda
1/4 cup of your favorite jam

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Instructions

Preheat oven to 350′ F. Line baking sheet with parchment paper.
With a hand mixer or stand mixer, cream together peanut butter and coconut sugar. Add in egg and baking soda and mix until fully incorporated and smooth.
Roll into tablespoon-sized balls and place onto prepared baking sheet. Use your thumb to make an indentation in the center of each ball.
Fill the center of each with a bit of jam (1/4 – 1/2 tsp).
Bake for 11-12 minutes, until edges are slightly golden brown. Allow to cool completely on baking sheet. ENJOY!

Notes

The consistency of the peanut butter that you use will affect the texture of the cookie. If your peanut butter is super runny and drippy, your cookies will spread more than if you use a drier peanut butter.