Sometimes when it’s cold, raining or snowing, and getting dark at 5:30pm (yikes!), you just need to bake something. I love these little PB&J thumbprint cookies! They are fun to make (especially if you have little ones who might already like to poke at cookie dough. he!) and a fairly healthy cookie, as far as cookies go. I would feel ok eating these for breakfast, but that’s me. They also happen to be accidentally gluten free.PB & J Thumbprint Cookies, makes one dozen.
1/2 cup gluten free oat flour
1/2 cup sugar
1/4 teaspoon salt
1/2 cup chopped peanuts
1/2 cup peanut butter
1 egg
jelly of choice (I used blackberry)In a food processor coarsely chop the peanuts. In a bowl whisk together the flour, sugar, salt and peanuts. Now stir in the peanut butter and egg. If your batter doesn’t stick together well, feel free to add a few more tablespoons of peanut butter. Form into 12 small balls and place on a prepared baking sheet (I love my silpat but parchment paper will work well too). Press your thumb into the center of each cookie, leaving a small crater. Spoon in a dollop of jelly into each cookie. Bake at 350°F for 10-12 minutes. These should still be on the soft side (I left mine in for 12 minutes, and I wish I had taken them out at 10).I say these are accidentally gluten free, because I had been planning to use all purpose flour but realized I was nearly out. I happened to have gluten free oat flour, so I used it instead, and the rest of the ingredients were already gluten free. I am NOT a gluten free expert. But I will say that if you plan to make these for a gluten free friend, be sure to check your jelly label and take care not to cross contaminate while working in your kitchen to ensure it’s truly gluten free. You can read more here or check out this awesome blogger. Happy Baking! xo. Emma
I wanted to come back and let you know I tried this recipe over the weekend and the cookies were a major hit. The husband, mom and friends loved them so much they have me making another round this weekend. Thanks again for the recipe and I am posting it on my blog to spread the word. Thanks! 🙂
These look AMAZING! I’m trying to go gluten free because it makes my stomach upset, so these are perfect!
X
http://kendra-genevieve-rose.blogspot.com
okay seriously. I leave for a week, come back and see that you’ve crowded the blog with mouth-watering treats.
grace
http://herumbrella.com
I made these today for a Super Bowl party (with regular flour and strawberry jam) and they were delicious! Thank you for this great recipe 🙂
~Liz
http://widgapae.blogspot.com/2013/02/welcome-february.html
I just made these filled with Nutella, in place of the jelly. Since the Nutella is sweeter than jelly, I reduced the sugar to 1/3 cup, but next time would reduce even more to 1/4 c.
I would cook these the full 12 min, but I guess it depends on how big you make your cookies.
Holey Moley! I think I just died and went to heaven!
I don’t really care for cookies. Peanut butter, being the exception…these look DELICIOUS!!!
Looks really yummy!
These look awesome! It’s like a pbj but better because it’s a dessert 🙂
Uh, YUM!
Looks so gorgeous and yummy!
yum! that so cool that they are gluten free!
Elly:)
I wouldnt feel guilty eating those for breakfast either. Yum
Vintagehoneybee.blogspot. com
These might be gluten free because you are using gluten free flour – but they are also incidentally 100% milk free for milk intolerance sufferers like me :). The only fat is the peanut butter and that is usually milk free.
I made these last night for my husband and he loved them! It didn’t even perturb him when I told him they were healthy. 🙂
Hmmm, I may have to try these this weekend. Thanks for sharing! 🙂
YUM!
Yummie, yummie!!! I want! hey look soooo delicious!!! Enjoy! XO! ♥
ahhhhh!! i use to make these when i was small! 🙂 so easy to make and yummmm too! PB & Jam -fav combination!
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Thank you for sharing the recipe.The cookie looks delicious.
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Yum! I’m definitely trying these out when I bake this weekend!