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Peanut Butter and Jelly Thumbprint Cookies

PB&J meet again in these wholesome cookie jar favorites that are fun and easy to make.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Desserts
Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter
Serving: 15 cookies
Calories: 88.1kcal
Author: Taffiny Elrod

Ingredients

  • 1/4 cup unsweetened, peanut butter
  • 1/4 cup coconut oil, softened
  • 1/4 cup allulose syrup or other thick, sugar-free syrup
  • 2 servings Chocolate Peanut Butter Keto Chow
  • 1 tsp. pure vanilla extract
  • 2 Tbsp. plus 2 tsp. sugar-free strawberry jam

Instructions

  • Set the oven to 350℉ and line a large baking sheet with parchment paper.
  • In a medium mixing bowl, combine the peanut butter, coconut oil, and allulose syrup.
  • Stir in the Keto Chow and vanilla extract and mix until a soft dough is formed.
  • Let the dough rest for five minutes. If the kitchen is very warm, rest the dough in the refrigerator.
  • Scoop 15 dough balls onto the baking sheet. They should be approximately 0.75 oz. each, or about one Tbsp. each.
  • Flatten them slightly with your hand or the bottom of a glass.
  • Make an indentation in the middle of each cookie with the tip of your finger or the handle of a small wooden spoon.
  • Fill each indentation with 1/2 tsp. strawberry jam.
  • Bake the filled cookies for about ten minutes, or until they are set and starting to brown around the edges and the jam looks cooked. Let cool.
  • Cookies will keep refrigerated in an airtight container for up to a week, or in the freezer for up to three months.

Notes

Yield: 15 cookies 
Serving size: 1 cookie

Photos by Sarah DeYoung