Calling all PB & J lovers, your ultimate Peanut Butter and Jam Thumbprint cookie recipe has arrived!
Confession I am a huge lover of the Peanut Butter and Jam combination.
If I am entirely truthful one of my biggest weaknesses is a cup of tea with a slice of toast (it must be a crust) loaded with peanut butter and jam, it's been my all time fav since I was young.
Obvioulsy it's not the healthiest of choices, as for it to be exceptional it needs to be a white bread crust devoid of all nutrients lol...but honestly it brings back all my childhood memories in one bite!
These cookies are super duper easy and based on my easy gluten-free peanut butter cookies, the jam thumbprint style of these cookies just make them a little more special and such a cute little baking project for kids!
If you follow along with my recipes you will know I typically try to shoot for lower sugar baking for my kids (and for me) and the base cookie recipe is at the lower end of the scale. Adding the jam definitely ups the sugar content.
If you want to keep the cookies lower in sugar, instead of using regular jam try substituting in some chia seed jam.
You can make chia seed jam fairly low in sugar, I explain the process and provide a recipe for a quick strawberry chia seed jam in my strawberry chia yoghurt parfait recipe.
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- One month ago: no-bake energy bites – apricot choc and chia
- Three months ago: grain-free peanut butter cream cookies
- Six months ago: healthy apple pie oat bars
- One Year ago: fruit sweetened cookies
- Two Years ago: healthy macaroni and cheese
- 1 Cup peanut butter
- ⅓ cup sugar
- ⅔ cup desiccated coconut
- 1 egg
- Place the first 4 ingredients in a bowl and mix
- Use a teaspoon and the mix into balls. It may be a little sticky, but if you wet your hands it will stop it sticking (you should end up with 20-22 cookies)
- Pop the balls on a baking paper lined tray,
- Gently press the balls with your (or a childs) thumb to make a small well like indent
- Add a small spoonful of your favourite jam to the thumbprint
- Bake at 180 degrees Celsius for 12-15 minutes (I would set the timer for 10 minutes though, and then check again at 12 minutes and 15 minutes just to be certain)
- You can use either crunch or smooth peanut butter in this recipe
- You can substitute the peanut butter for another nut butter to make a peanut-free version
- You can substitute the desiccated coconut for ground almond
- Chia seed jam will work as well if you would prefer a lower sugar jam option
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 73mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 3g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing