Peanut Butter & Jam Thumbprint Cookies
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
15 servings
- 3.5 oz coconut sugar
- 4 oz plain flour
- 1 teaspoon baking powder
- 2.5 oz peanut butter
- 2.5 fl oz plant-based milk
- 1 tablespoon melted coconut oil
- 15 teaspoons naturally-sweetened jam
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Preparation
Step 1
Preheat oven to 180°C / 160°C fan / 350°F.
Step 2
Line a baking tray (roughly 25 x 30cm / 10 x 12″) with baking parchment and set aside.
Step 3
Place the coconut sugar, flour and baking powder into a medium bowl and whisk until no lumps remain.
Step 4
Add the peanut butter, plant-based milk and coconut oil; stir until you have a firm cookie dough.
Step 5
Use a tablespoon to scoop out 15 equally sized pieces of dough and, using your hands, roll them into balls. Arrange on the lined baking tray, spaced evenly apart.
Step 6
Make a thumbprint indentation in the centre of each ball. Fill each dip with a small amount of jam.
Step 7
Bake in the preheated oven for 12 minutes, until the cookies are golden brown and have spread slightly.
Step 8
Remove and leave to cool on the tray, on a wire rack, before eating.
Step 9
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