Flourless Peanut Butter And Jelly Thumbprints Gluten Free Food

FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINTS (GLUTEN FREE)

Steps:

• Preheat oven to 350'F. Line baking sheet with parchment paper.
• With a hand mixer or stand mixer, cream together peanut butter and coconut sugar. Add in egg and baking soda and mix until fully incorporated and smooth.
• Roll into tablespoon-sized balls and place onto prepared baking sheet. Use your thumb to make an indentation in the center of each ball. Fill the center of each with a bit of jam (1/4 - 1/2 tsp).
• Bake for 12 minutes. Allow to cool completely on baking sheet. ENJOY!

FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINT COOKIES (DAIRY & GLUTEN-FREE)

Steps:

• Preheat the oven to 350 degrees
• In a large bowl, combine the peanut butter, syrup, egg, baking powder, jam and cacao if using. Mix until no clumps remain.
• Line a baking sheet with parchment paper.
• Portion the cookies into seven using an ice cream scoop then lightly press down with a fork (they do not expand too much).
• Use your thumb to press a small dent into the center of the cookie.
• Bake for 3 minutes, rotate the pan and bake for another six.
• Remove from the oven and let cool on the baking sheet.
• When cooled, divide out the peanut butter topping into the cookies. Then divide the jam and lightly swirl.

FLOURLESS PEANUT BUTTER THUMBPRINTS

Steps:

• Preheat oven to 350°. Cream peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Drop dough by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets., Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes. Press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with 1/2 teaspoon Nutella; sprinkle with salt. Remove to wire racks to cool completely.

FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F and line a large baking sheet with parchment paper.
• In a large bowl, mix together all of the cookie dough ingredients with a sturdy rubber spatula. Be sure everything is well-combined.
• Divide the dough into 12 equal portions on the baking sheet, then roll each portion into a smooth ball with clean hands. Line up on your cookie sheet with about 2″ of space between each cookie.
• Set cookie dough balls in the freezer to chill for 10 minutes. Don't skip this step!
• Remove cookie dough from freezer. Use your thumb to press diagonally into the center of the cookie, then overlap that thumbprint with another thumbprint in the opposite direction to make a heart (the heart shape is optional; feel free to just do one thumbprint in the center).
• Fill each heart with about 1 tsp of jam. Bake the cookies for 8-10 minutes. Allow to completely cool before serving. Cookies will be very soft out of the oven but will continue to set as they cool. Leftovers can be stored in an airtight container for up to 5 days.