These little babies are the perfect 2 bites (or pop ’em in whole) of the classic peanut butter and jelly … in cookie form! Then, we fancy it up with the “thumbprint” detail and fill that crater with jam. Oh la la.
This recipe uses PB2 (powdered peanut butter, which you’ve probably notice I use a lot in my recipes) and has no eggs or oil. Awesome! The cookies came out nice and soft, almost like a no-bake consistency (which I prefer most of the time).
I grew up with grape jelly being the only companion to peanut butter. Strawberry? Ew. Blueberry? Gross. My, oh my, how things have changed. Grape is the last flavor I seem to reach for these days. I pulled for the strawberry jam this time for the thumbprint cookies, and that decision was well rewarded in my belly. However, feel free to use whichever jam/jelly you have on hand!
pb&j thumbprint cookies:
Yields: 20 cookies
Serving Size: 2 cookies
Points Per Serving: 2pp (or 3 for 4pp)
1/2C almond meal/flour
2/3C (or just shy) almond milk (I use unsweetened vanilla)
1t vanilla extract
1T chia seeds
1/2t baking powder
2 packets of stevia/truvia (or sweetener of choice)
4T jam (I used Trader Joes reduced sugar strawberry preserves)
Preheat oven to 350F.
Pour milk and vanilla into PB2 bowl and mix for 1-2 minutes with an electric mixer. Then add chia seed, stevia, baking powder. (Dough will be sticky)
On a parchment lined baking sheet, scoop 20 balls about 1″ apart onto the tray. Then to make the thumbprint, dip your thumb into some PB2/flour and press gently until a crater forms 😉
Bake for 8-10 minutes. Remove from the oven and let those babies cool in the pan for 5 minutes. While they’re cooling, place about 1/2t of jam into each little thumbprint. Move to a cooling rack and enjoy!