4 Ingredient PB&J Thumbprint Cookies! 🍪
⁉️What’s your favorite type of jam? 🍓🍑
100% plant-based, gluten-free. No added sugar👌🏼 (Bake/no-bake option!)
🌱INGREDIENTS USED 🌱
(yielded 6 cookies)
▪️1/2 Cup GF Sprouted Rolled Oats
▪️2 Tbsp Smooth Peanut Butter* (or any other kind of nut butter)
▪️2 Tbsp Applesauce (unsweetened)
▪️2-3 Tbsp Jam (I used raspberry jam here)
▪️OPTIONAL: Pink Himalayan Salt (if using unsalted nut butter), cinnamon, vanilla extract... what else?
*I used peanut butter protein, so I ended up using ~1/2 cup of PB protein + ~1/4 cup of filtered water, until it formed a peanut butter-like consistency)
HOW TO 👨🏻🍳:
1️⃣Preheat oven to 350°F (skip if choosing no-bake option) & line a baking sheet with parchment paper.
2️⃣In a medium-sized mixing bowl, place the nut butter, Gluten-Free rolled oats & apple sauce and mix until well combined.
3️⃣Shape into 6 cookies and place in baking sheet that has been lined with parchment paper (place batter in the freezer for 5-10 minutes, if too sticky)
4️⃣Press a dent in the middle of the cookies & place jam in the dent.
5️⃣Bake in oven for 12-16 minutes, or until edges begin to slightly darken. (If choosing no-bake option, place in freezer for 20-25 minutes, or fridge for 1-2 hours, if you don’t mind waiting longer)
6️⃣Carefully remove from oven (or freezer/fridge, if no-bake) and wait 5-7 minutes before enjoying! 🍪
Honestly, I much preferred the taste of the baked ones, but whatever floats your boat 🤙🏼
(Huge thanks to Dani’s no-bake almond-butter breakfast cookies’ recipe on YouTube for the inspiration @ 🙏🏼)