Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Thumbprint Cookies with Jam Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

  • Author: Sara
  • Total Time: 22 minutes
  • Yield: 12 cookies
  • Diet: Vegetarian

Description

Delicious and wholesome Peanut Butter Thumbprint Cookies with a sweet jam center. Made with a blend of nuts, shredded coconut, oat flour, natural peanut butter, and sweetened with maple syrup, these cookies offer a delightful combination of nutty flavors and fruity sweetness. Perfect as a healthy treat or snack, they bake quickly and firm up beautifully for a soft, chewy bite with a gooey jam center.

Ingredients

Dry Ingredients

  • 1/2 cup raw almonds
  • 1/2 cup pecans
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup oat flour plus 2 tablespoons
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/4 cup natural peanut butter
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract

Filling

  • 1/4 cup strawberry chia jam (or your favorite homemade or store-bought jam)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Process Nuts: Add the pecans and almonds to a food processor or high-power blender and blend until the nuts are finely ground but not completely powdered, maintaining some texture.
  3. Add Coconut and Blend: Add the unsweetened shredded coconut to the ground nuts. Blend the mixture until it reaches a paste-like consistency, pausing occasionally to scrape down the sides for even blending.
  4. Mix Dry Ingredients: Transfer the nut-coconut paste to a medium mixing bowl. Stir in the oat flour and salt to combine evenly.
  5. Add Wet Ingredients and Form Dough: Add the natural peanut butter, maple syrup, and vanilla extract to the dry mixture. Mix thoroughly until a slightly sticky dough forms, ensuring all ingredients are well incorporated.
  6. Shape Cookies: Roll the dough into 12 balls, each about 1 ½ inches in diameter. Place them on the prepared baking sheet spaced about 1 inch apart.
  7. Create Thumbprint Indentations: Use your thumb to gently press the center of each cookie ball, creating an indentation. If cracks form on the surface, gently press the dough back together for a smooth shape.
  8. Fill with Jam: Spoon about 1 teaspoon of strawberry chia jam into each thumbprint indentation, spreading it slightly to cover the area.
  9. Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. Bake for 10 minutes for a softer cookie with a gooey center or longer if you prefer them firmer.
  10. Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet for at least 20 minutes. This step is crucial as it allows the cookies to firm up since they will be very soft immediately after baking.

Notes

  • These cookies are best enjoyed once they have fully cooled to achieve optimal texture.
  • You can substitute the strawberry chia jam with any favorite jam or preserves you prefer.
  • Use a high-power blender or food processor for best results when processing the nuts and coconut.
  • For a firmer cookie, bake closer to 12 minutes; for a softer, chewier cookie, bake around 10 minutes.
  • Make sure to line your baking sheet with parchment paper to prevent sticking and for easy clean-up.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/peanut-butter-thumbprint-cookies-with-jam-recipe/