Peanut Butter and Jelly Thumbprint Cookies

This is everything that is great about a peanut butter and jelly sandwich in a cookie.  They are soft, sweet and delicious.  The best part is that these cookies are guilt free.

Peanut butter and jelly is definitely a staple at our house and not just for the kids.  We will eat peanut butter almost any way we can get it, but it is amazing with sweet jelly.   I think these cookies are my new favorite way to eat it now.   Plus they are a healthy treat, which is always a bonus.

I used oat flour for the cookies to keep them gluten free.  I make my own by grinding rolled oats in the food processor until it is the texture of flour.  Since these are mostly made with oatmeal my daughter tried to convince me that these cookies would be a good breakfast.

For this batch I used strawberry jam, but you can use whatever flavor is your favorite.  I also use natural peanut butter that is unsweetened.  If you use sweetened peanut butter than you may want to cut back on the sugar in the recipe.

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Peanut Butter and Jelly Thumbprint Cookies

Vegan and Gluten Free

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 18

Ingredients

• 2 cups oat flour
• 2/3 cup peanut butter unsweetened
• 1/2 cup applesauce
• 1/3 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup your favorite flavor of jelly or jam

Instructions

1. Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper. 

2. In a large bowl combine the oat flour, peanut butter, apple sauce, sugar, baking powder and salt.  Stir until everything is well combined and it has formed a stiff dough.  (I use my hands to mix it).  If it feels dry add in more applesauce a little at a time.  

3. When the dough is combined scoop out a heaping tablespoon full and roll it into a ball.  Set it on the baking sheet.  Repeat until all of the dough has been used.   Space them out a few inches apart.  

4. Press your thumb into the center of each ball of dough about half way through to make a hole for the jelly.   Fill each hole with a little jelly (about a 1/4 tsp).  

5. Bake for about 18 minutes.   Let the cookies cool on the pan for a few minutes until moving them to a cooling rack.