Peanut Butter and Jelly Thumbprint Cookies
PB&J meet again in these wholesome cookie jar favorites that are fun and easy to make.
Servings: 15 cookies
Calories: 88.1kcal
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