Flourless Peanut Butter and Jelly Thumbprint Cookies

Flourless Peanut Butter and Jelly Thumbprint Cookies requires around 45 minutes from start to finish. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 105 calories. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 26. A few people made this recipe, and 11 would say it hit the spot. This recipe from Jessica Gavin requires vanillan extract, strawberry jam, kosher salt, and light brown sugar. It works well as a very affordable hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Overall, this recipe earns a not so great spoonacular score of 20%. Flourless Peanut Butter Thumbprint Cookies (Vegan), Peanut Butter and Jelly Thumbprint Cookies, and Peanut Butter & Jelly Thumbprint Cookies are very similar to this recipe.

Servings: 26

Preparation duration: 35 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a bowl, whisk all ingredients together to combine, except jam. Press dough together into a ball, wrap tightly, and chill in fridge 30 minutes to 1 hour.Preheat oven to 350F, with rack set in the center. Line a baking sheet with parchment paper.Shape dough into small 1-inch balls. Roll each ball in granulated sugar to coat. Place on parchment-lined cookie sheet. Lightly depress the center of each dough ball with your thumb to create a well. These cookies will not spread much in the oven. Stir jam so that it's easy to pour into each cookie. Add teaspoon of jam in the center of each cookie.Bake 7 to 9 minutes, until just set on the outside but still very soft. Do not over bake. Cool for 5 minutes on cookie sheet, and then transfer to wire rack to finish cooling.Keep cookies in airtight container at room temp to preserve softness.

 

Step by step:

1. In a bowl, whisk all ingredients together to combine, except jam. Press dough together into a ball, wrap tightly, and chill in fridge 30 minutes to 1 hour.Preheat oven to 350F, with rack set in the center. Line a baking sheet with parchment paper.Shape dough into small 1-inch balls.

2. Roll each ball in granulated sugar to coat.

3. Place on parchment-lined cookie sheet. Lightly depress the center of each dough ball with your thumb to create a well. These cookies will not spread much in the oven. Stir jam so that it's easy to pour into each cookie.

4. Add teaspoon of jam in the center of each cookie.

5. Bake 7 to 9 minutes, until just set on the outside but still very soft. Do not over bake. Cool for 5 minutes on cookie sheet, and then transfer to wire rack to finish cooling.Keep cookies in airtight container at room temp to preserve softness.

Nutrition Information:

covered percent of daily need