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Small-batch PB&J Thumbprint Cookies

November 23, 2022 by Elif


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The easiest recipe for quick peanut butter thumbprint cookies.

Processed with VSCO with e1 preset

These are one of my fave cookies to bake because you literally stir together some basic ingredients with a spatula (or spoon, whatever you got) and bake, no dough chilling or resting or anything involved!

I filled mine with raspberry chia “jam” but I’m not going to judge anyone that fills theirs with chocolate (or go half and half!)

In fact I’ll give you a chocolate filling recipe in the notes so make sure to check that out.

Let me know if you give these a try!

Print Recipe
4.67 from 3 votes

Small-batch PB&J Thumbprint Cookies

Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Breakfast, Dessert, Snack
Keyword: chia jam, cookies, easy recipes, gluten-free, low sugar, peanut butter, peanut butter and jelly, plant-based, raspberry, small-batch, thumbprint cookies, thumbprints, vegan
Servings: 8 small cookies
Calories: 92kcal

Equipment

  • Cookie sheet or similar

Ingredients

  • 1 tbsp coconut oil (14 g) you can probably sub (plant) butter
  • 2 tbsp peanut butter (32 g) or other nut/seed butter
  • 3 tbsp maple syrup (83 g)
  • 1/2 cup flour (60 g) gf all purpose if desired
  • 1/8 tsp baking soda
  • 1/8 tsp salt

Raspberry filling

  • 1/4 cup raspberries, or other berries (35 g) fresh or frozen
  • 1 tsp chia seeds (4 g)

Instructions

  • Preheat oven to 350F and line a cookie sheet with parchment.
  • Microwave your berries 30 sec at a time, mash, and add chia seeds, stir until smooth and set aside to set.
  • In a bowl melt your coconut oil (I just microwave), add your peanut butter, maple syrup, stir until smooth.
  • Add flour, make a little well in the center and add baking soda and salt. Mix the soda into the flour (I use the tip of my spatula). Stir to combine and form the cookie dough.
  • If your cookie dough is too dry, add a drop of water, if too wet, add a pinch of flour.
  • Scoop dough, roll between your palms, flatten gently, make a thumbprint for each cookie and bake 10 minutes. You might want to re-indent them after baking but let them cool a bit first.
  • Let your cookies cool completely and fill their centers with 1 tsp filling each. Enjoy!

Notes

  • I made 8 small cookies with this recipe but feel free to make 4-6 large ones too!

Nutrition

Serving: 1 small cookie | Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 35mg | Potassium: 55mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Related


Filed Under: All Recipes, Allergy-friendly, Cookies, Dairy-free, Egg-free, Fruit, Gluten-free, Small Batch, Vegan

Previous Post: « Mini-batch Banana Protein Cake Pops
Next Post: Small-batch Biscoff Cheesecake »
4.67 from 3 votes (3 ratings without comment)

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About Elif Yamangil

Welcome to my food blog!

I'm a Harvard PhD in computer science / AI engineer at Google / mommy by day, obsessed baker / food blogger by night.

Mini Batch Baker is a place I created for very small-batch baking. I love sweets and hate leftovers so if you're like me, hope on!

PS, Almost all of my recipes are also vegan and gluten-free.

PPS, Find me on Instagram for a daily sneak preview into my process and my thoughts on the topics I care strongly about.

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