Best Flourless Peanut Butter Thumbprints Recipes

Flourless Peanut Butter and Jelly Thumbprints (gluten free) image

Provided by Katja Heino

Number Of Ingredients 5

1 cup unsweetened peanut butter - creamy or crunchy (I used THIS brand)
1 cup coconut sugar (I use THIS brand)
1 egg
1 tsp baking soda
1/4 cup of your favorite jam

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!

Flourless Peanut Butter and Jelly Thumbprint Cookies image

Provided by Ashley Manila

Categories Dessert

Time 16m

Number Of Ingredients 6

2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups smooth peanut butter (without added sugar)
1 cup sugar
1/2 teaspoon salt
1/4 cup raspberry preserves or jam

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.