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–+ servings

Gluten-Free Peanut Butter & Jam Heart Thumbprint Cookies

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Servings: 12

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/4 cup butter softened
  • 2/3 cup coconut sugar or light brown sugar
  • 1 egg room temp
  • 1 tsp pure vanilla extract
  • 1 cup packed almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup organic strawberry jam

Instructions

  • Beat wet ingredients together for cookies
  • Add in dry ingredients
  • roll into balls, and then use the end of a spoon to press down twice into the cookie creating a heart shape
  • If your dough feels too wet or sticky refrigerate for 10 minutes before rolling (it will depend how runny your peanut butter is). You can add another 1-2 tbsp flour if need be as well
  • Place your jam in a piping bag, or a ziplock with the corn clipped off, and pipe into the heart indent
  • Bake at 350 for 10-12 min
  • Right out the oven use a circle cookie cutter to swirl the cookies around within to regain perfect circle shape and sprinkle with flakey sea salt
  • Allow to cool 5 minutes on the baking sheet, then move to a wire cooling rack
  • Enjoy!