Desserts, Gluten-Free
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Flourless PB&J Thumbprints

I remember the first time I had a peanut butter cookie with raspberry jam. I was in a cafe in my hometown and really just wanted something sweet that was gluten-free and this was the only option. Hmm, how interesting, I thought. I’d never seen a peanut butter cookie with jam in it. What an inventive flavor combo, I thought. I took me a good five minutes to realize, peanut butter with raspberry jam, well….that’s…not unlike a peanut butter and jelly sandwich. Duh.

Anyhoo, this is my attempt at recreating that cookie, and they are quite good. Even better when frozen! (Also, do you like my vintage serving plate with the funny little handle? I bought them months ago and finally had the chance to use one. I think they’re sort of adorable.)

Flourless PB&J Thumbprints
Dessert | Gluten-Free
Prep time:
5 min  |  Cook time: 10 min

Ingredients:
1 cup peanut butter
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons maple syrup (or agave)
1 teaspoon baking soda
2 tablespoons jam or jelly

Directions:
1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, stir together peanut butter, egg, vanilla, salt, maple syrup, and baking soda.
3. Form cookie dough into 1-inch balls and place on cookie sheet.

4. Use the bottom of a glass to flatten each ball of dough so it’s about 3/4-inch thick. (Spray cup with cooking spray to keep the dough from sticking.)

5. Coat the back of a teaspoon with cooking spray and press into dough to create small wells for the jelly.

6. Fill wells with jelly.

7. Bake for 8-10 minutes, then cool on a cookie rack.

Now, make like Cookie Monster…umm num num num num num!

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