Sometimes when it's cold, raining or snowing, and getting dark at 5:30pm (yikes!), you just need to bake something. I love these little PB&J thumbprint cookies! They are fun to make (especially if you have little ones who might already like to poke at cookie dough. he!) and a fairly healthy cookie, as far as cookies go. I would feel ok eating these for breakfast, but that's me. They also happen to be accidentally gluten free.PB & J Thumbprint Cookies, makes one dozen.
1/2 cup gluten free oat flour (I used Bob's Red Mill)
1/2 cup sugar
1/4 teaspoon salt
1/2 cup chopped peanuts
1/2 cup peanut butter
1 egg
jelly of choice (I used blackberry)In a food processor coarsely chop the peanuts. In a bowl whisk together the flour, sugar, salt and peanuts. Now stir in the peanut butter and egg. If your batter doesn't stick together well, feel free to add a few more tablespoons of peanut butter. Form into 12 small balls and place on a prepared baking sheet (I love my silpat
but parchment paper will work well too). Press your thumb into the center of each cookie, leaving a small crater. Spoon in a dollop of jelly into each cookie. Bake at 350°F for 10-12 minutes. These should still be on the soft side (I left mine in for 12 minutes, and I wish I had taken them out at 10).I say these are accidentally gluten free, because I had been planning to use all purpose flour but realized I was nearly out. I happened to have gluten free oat flour, so I used it instead, and the rest of the ingredients were already gluten free. I am NOT a gluten free expert. But I will say that if you plan to make these for a gluten free friend, be sure to check your jelly label and take care not to cross contaminate while working in your kitchen to ensure it's truly gluten free. You can read morehere or check out this awesome blogger. Happy Baking!!
1/2 cup sugar
1/4 teaspoon salt
1/2 cup chopped peanuts
1/2 cup peanut butter
1 egg
jelly of choice (I used blackberry)In a food processor coarsely chop the peanuts. In a bowl whisk together the flour, sugar, salt and peanuts. Now stir in the peanut butter and egg. If your batter doesn't stick together well, feel free to add a few more tablespoons of peanut butter. Form into 12 small balls and place on a prepared baking sheet (I love my silpat
but parchment paper will work well too). Press your thumb into the center of each cookie, leaving a small crater. Spoon in a dollop of jelly into each cookie. Bake at 350°F for 10-12 minutes. These should still be on the soft side (I left mine in for 12 minutes, and I wish I had taken them out at 10).I say these are accidentally gluten free, because I had been planning to use all purpose flour but realized I was nearly out. I happened to have gluten free oat flour, so I used it instead, and the rest of the ingredients were already gluten free. I am NOT a gluten free expert. But I will say that if you plan to make these for a gluten free friend, be sure to check your jelly label and take care not to cross contaminate while working in your kitchen to ensure it's truly gluten free. You can read morehere or check out this awesome blogger. Happy Baking!!
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