Peanut Butter Jam Cookies
These Peanut Butter Jam Cookies are simple 4-ingredient cookies rich in fiber and protein and free of eggs, dairy, and gluten!
Ingredients
- 1 cuppeanut butter (unsalted) ((note 1) )
- ¾ cupoat flour ((note 2) )
- ¼ cupstrawberry jam ((note 3) +12 teaspoons to fill the cookies)
- 3 tablespoonsalmond milk ((note 4) )
- 1 teaspoonvanilla extract (for flavor)
Directions
- 1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.
- 2
In a mixing bowl, combine peanut butter, oat flour, jam, almond milk, and vanilla extract, if used, until a soft cookie dough forms.
- 3
If too wet, add a bit more oat flour. If too dry, add a bit more almond milk.
- 4
Form 12 dough balls and place them on the baking sheet, leaving half an inch of space between each ball.
- 5
Press your thumb in the center of each cookie dough ball to form a cavity.
- 6
Fill each cavity with 1/2 teaspoon of jam - it sounds like a small amount, but if you overfill the cavity, it will overflow when baking. My advice, fill it low now and top up later, after baking with extra fresh jam. The reason why you need to add some now is to keep the cavity open. You don't want this to shrink while baking.
- 7
Bake the cookies at 350°F (180°C) for 14-15 minutes until golden brown. Let them cool down for 10 minutes on the rack, then gently slide a spatula under each cookie to transfer to a cooling rack.
- 8
Top up each cookie thumbprint with an extra 1/2 teaspoon of jam, to fill them up to the top if needed.
- 9
Wait for 30 minutes to 1 hour to enjoy their full crunchy texture and flavors.