Small-batch PB&J Thumbprint Cookies
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