Flourless Peanut Butter Thumbprints Recipes
FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
Thick and soft flourless peanut butter cookies filled with a pop of fresh raspberry jam!
Provided by Ashley Manila
Categories Dessert
Time 16m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees (F). Line a baking sheet with parchment paper; set aside.
- In a small bowl, combine the eggs and vanilla; mix well. Set aside.
- Place the peanut butter in a large bowl and pour in the egg-vanilla mixture. Stir with a large non-stick spatula until combined.
- Add the sugar and salt and mix well.
- Scoop out 3 tablespoons of dough then roll them together to form one large ball; repeat with all cookie dough. Place the balls 2 inches apart on the baking sheet. Gently press the balls halfway flat and use a fork to make a light crosshatch marks on the top of each cookie. Very gently press down in the center of each cookies with your thumb (not too much or you'll break the bottom of the dough). Fill each indentation with a 1/2 teaspoon of jam.
- Bake cookies for 11 minutes. Cool completely on the cookie sheet before moving, serving, or eating.
FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINTS (GLUTEN FREE)
The perfect marriage of peanut butter and jelly in one fabulous cookie. Crispy on the outside. Soft and chewy on the inside. And a nice balance of salty and sweet.
Provided by Katja Heino
Number Of Ingredients 5
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!
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5-INGREDIENT NO-BAKE PEANUT BUTTER THUMBPRINTS
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Reviews 10Category DessertRatings 35Calories 166 per serving
- Add peanut butter to a medium mixing bowl. The peanut butter should be runny when measured. I recommend using natural peanut butter, meaning the ingredients should just be peanuts and salt. Then add maple syrup and stir until well combined.
- Measure out almond flour and add a little at a time until a workable dough forms (see photo). If too dry/crumbly, add more peanut butter or maple syrup. If too sticky or wet, add a little more almond flour. We added an additional few tablespoons to achieve the right consistency.
- Scoop dough out in 1 ½ Tbsp amounts (I like using this scoop) and gently roll into balls. Then pick up one cookie at a time and cradle it in your palm. Use your pointer finger or thumb to make an indent, being careful not to press too forcefully to prevent cracking. If the dough cracks, smooth the cracks over before chilling. Continue until all cookies are pressed, then transfer to the refrigerator to chill.
- To make your jam, add dried fruit to a food processor and blend until a ball forms or only small bits remain. Then add warm water 1 Tbsp (15 ml) at a time until a thick paste forms, scraping down sides as needed. Be careful not to add too much water or the jam will become too wet. We found 2 Tbsp (30 ml) to be the right consistency (as the recipe is written). You’re looking for a paste consistency.
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- In a large bowl, combine the peanut butter, syrup, egg, baking powder, jam and cacao if using. Mix until no clumps remain.
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