Vegan Peanut Butter and Jelly Thumbprint Cookies
10-minute thumbprint cookies will be your new favorite dessert. These vegan thumbprint cookies are 100% plant-based, oil-free and gluten-free.
- 1 cup + 2 tbsp almond flour
- 1/2 cup creamy peanut butter
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 cup jam of choice I used raspberry
- 2 tbsp water
- pinch of salt
Preheat oven to 350 degrees F and prep a baking sheet with parchment paper.
In a bowl, whisk together almond flour, baking soda and pinch of salt.
Add peanut butter, coconut sugar and vanilla to the food processor and blend until combined. Now pour in the dry almond flour mixture into the food processor and the 2 tbsp of water. Blend until combined scraping down sides as necessary.
Form dough into 1 -inch balls and add them on the baking sheet, leaving space in between cookies. Press down on each cookie with your thumbprint to leave a hole for the jam.
Bake for 8-10 minutes. Remove from oven and add jam into the center of each, about 1 tsp.
Serve and enjoy!