Cookies - PBJ Thumbprint Cookies

By tinathorn

Ingredients

• For the Cookie:
• 128 g (1/2 cup) All Natural Peanut Butter
• 3 tbs Unsweetened Almond Milk
• 1/4 tsp Salt
• 40 g (1/4 cup) Caster Sugar (or sweetener of choice)
• 1 tsp Vanilla Extract
• 120 g (1 cup) Plain flour (GF)
• 1 tsp Baking Powder
• For the Filling:
• 4 tbs Strawberry Jam (or whatever flavour you choose)
• 4 tbs Peanut Butter

Details

Adapted from annies-hungry.com

Preparation

Step 1

Preheat the oven to 180C and line a baking tray with parchment paper.
In a large bowl, stir together the peanut butter, almond milk, salt, sugar and vanilla extract.
In a seperate bowl, mix together the flour and baking powder.
Stir dry ingredients into the wet ingredients and fold together (dough should be thick and able to form into a ball)
Break off chunks of the dough and roll into 1" balls.
Flatten them between your palms and place on the baking tray.
Use a teaspoon measure to make "thumbprints" in the cookies, and fix any large cracks that form on the edges of the cookie.
Fill each hole with a small amount of peanut butter and top with the jam.
Bake for 12 minutes, or until the edges of the cookies look dry and jam bubbles slightly.
Remove parchment paper from the baking tray but leave the cookies to cool to room temperature still on the paper.