PB & J Thumbprint Cookies are an irresistibly nutty twist on your classic jelly thumbprints with protein-packed peanut butter batter! A must for PB&J fanatics. Super easy, 7 ingredients, gluten free option, nut free option, no added oil

Ingredients

  • 1/2 cup (129 g) Cacahuète Onctueux ( utilisez du beurre d’amande ou you beurre de cajou pour les produits sans cacahuètes) voir les notes pour les les produits sans noix
  • 1/ 3 cup (78.86 ml) Sirop d’érable
  • 2 à soupe (29.57 ml) lait non laitier réchauffé comme l’amande, le soja , avoine ou noix de coco
  • 1/2 tsp extrait de vanilla facultatif
  • 3/4 à 1 cup (93.75 g) farine J’utilise un mélange de 3/4 tout usage et 1/4 de blé . Use the Farine d’Avoine or a Mélange gf for le sans gluten
  • 1/4 tsp < span class="wprm- recipe -ingredient-name">bicarbonate de soude
  • 1/3 TL sel
  • 3- 4< /span> à soupe Canned Fruit Framboise, Fraise, Cerise, etc. au besoin

    • Preparation

  • Line a baking sheet with parchment paper and preheat the oven to 180°C.< / span>< /div>
  • < div class= "wprm-recipe-instruction-text" style="margin-bottom: 5px" ;="">In a bowl, combine the warmed (until almost hot) peanut butter (milk, maple syrup). and vanilla extract until well combined and smooth. It takes about a minute to fully assemble them.
  • In another bowl, mix together the flour, baking powder, and salt, then add 3/4 cup of the dry mix to the water and make a soft, sticky dough. Depending on your peanut butter and flour, you may need to add a little more flour. The dough will be soft but should not be too runny/sticky. It becomes more manageable as it cools. Chill cookie dough for 15 minutes. If it’s still too sticky, add more flour.
  • Shape the dough into balls about 1/2″ in diameter 1 inch. large. Place the dough balls on a baking sheet lined with parchment paper. Make bumps with a measuring spoon or the end of a spatula. Reheat the jam and mix with a spoon to avoid lumps. Fill the bumps with warmed jam or marmalade. (Reheating cans makes it easier to fill cookies neatly).
  • Bake cookies for 11 minutes.
  • Before completely cool around it to put away Store on the counter for up to five days or refrigerate for up to two weeks.
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