MAKES ABOUT 25 COOKIES · VEGETARIAN, DF, VEGAN ADAPTABLE, GF ADAPTABLE
Peanut butter and jelly is a classic combo that makes me feel like a kid again. These thumbprint cookies are a one-bowl wonder that comes together in no time. They’re really fun to bake with kids who, depending on their age, can probably do every step of this recipe. Peanuts, and therefore peanut butter, are very heavily sprayed, so it is well worth seeking out organic brands. I love the flavor of peanut butter and honey, but for a vegan version, go ahead and swap in maple syrup.
2 cups whole wheat pastry flour, white whole wheat flour, whole spelt flour, or certified-GF oat flour
1½ cups whole roasted peanuts (salted or unsalted), preferably organic, pulsed in a food processor to a medium grind
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ cup unrefined virgin coconut oil, melted (see Tip, here)
2 tablespoons smooth unsalted, unsweetened peanut butter, preferably organic
½ cup honey (swap in maple syrup for vegan)
No sugar-added jam, such as raspberry, strawberry, or blueberry
1. Preheat the oven to 350°F. Line a baking sheet with unbleached parchment paper.
2. Combine all the ingredients, except the jam, in a large bowl and make sure you mix well.
3. Take a tablespoon of the dough and shape into a ball. Place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies 2 inch apart.
4. Using your finger, make a dent in the center of each cookie. Fill with a small bit of jam. Bake until the cookies are very lightly browned, about 10 minutes.