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.
Ingredients
- 1 cup + 2 tablespoon almond flour
- ½ cup creamy peanut butter
- ½ cup coconut sugar
- 1 tsp vanilla
- ½ teaspoon baking soda
- ½ cup jam of choice I used raspberry
- 2 tablespoon water
- pinch of salt
Instructions
- 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 tablespoon 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!
