Peanut Butter & Jelly Thumbprint Cookies

These healthy thumbprint cookies are soft, naturally sweetened, and full of flavor. They’re perfect for a quick snack or a nutritious breakfast treat!

Time to read: 5 min | Time to make: 50 min | Yields: 10 servings

Ingredients

WET

• 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)

• ½ cup (120 g) creamy peanut butter

• ¼ cup (60 ml) pure maple syrup

• 1 medium banana mashed

• 1 teaspoon vanilla extract

 DRY

• ½ cup (50 g) rolled oats

• ¼ cup (35 g ) spelt flour

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• ¼ teaspoon salt

 FILLING

• 1/4 - 1/3 cup raspberry chia jam

Method

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

2. Whisk together the flaxseed meal and water, and set aside.

3. Beat together peanut butter, syrup, mashed banana and vanilla in a large bowl. Add flax egg and mix to combine.

4. Pour in oats, flour, baking powder, cinnamon, and salt to the bowl and stir together. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.

5. Make an indent with your thumb or finger into the top of each cookie and spoon 1 teaspoon chia jam into the indentations.

6. Bake cookies on center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.

7. Enjoy at room temp or slightly reheated in a microwave.

Nutrition facts per serving (one cookie):

Energy: 149 kcal | Carbs: 18 g | Protein: 4 g | Fat: 7 g