PB&J Thumbprint Cookies

PB&J Thumbprint Cookies
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    [post_date] => 2019-12-19 13:35:36
    [post_date_gmt] => 2019-12-19 19:35:36
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    [post_title] => PB&J Thumbprint Cookies
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    [post_modified] => 2019-12-19 13:35:36
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12.19
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TOTAL TIME :10minutes15minutes
18cookies
INGREDIENTS
  • scant 1/2 cup unsweetened applesauce (I use one 3.9 oz cup), room temp
  • 1/2 stick/ 4 tablespoons unsalted butter, softened to room temp
  • 1/2 cup unsalted, creamy peanut butter (make sure it's drippy/pourable; brand linked below)
  • 1/2 cup monkfruit sweetener (brand linked below)
  • 1/2 cup coconut sugar
  • 1 large egg, room temp
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose einkorn or spelt flour (sub GF all purpose or whole wheat pastry)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup jam of choice (I prefer strawberry or raspberry) (brand linked below)
DIRECTIONS
  1. Preheat oven to 350 degrees F and line a baking sheet with nonstick parchment paper.
  2. In a standing mixer or a large mixing bowl, if using hand mixers, combine applesauce, butter, peanut butter, monkfruit and coconut sugar.
  3. Mix on low speed 30 seconds until somewhat incorporated. Scrape down the sides, then mix again, turning up to medium-high, until mixture is fluffy and lightened in color, approximately another minute.
  4. Add egg and vanilla and mix on medium-low until JUST incorporated, approximately 30 seconds. Set aside.
  5. In a large mixing bowl, whisk together flour, salt and baking soda.
  6. Add wet mixture to dry and fold until JUST incorporated. Scoop and roll approximately 2 ½ tablespoons mixture each into 9 or 10 balls and place on baking sheet, leaving at least 2” between each.
  7. Use a dampened thumb to create an indent into each ball (approximately ¼” deep & ½” wide). Fill each indentation with approximately ¾ teaspoon jam.
  8. Bake cookies for 10 minutes, then cool 5 minutes before transferring to a wire cooling rack. Cool another 10 minutes before enjoying.
  9. Repeat with remaining batter. I usually do three rounds of 9 cookies each. I personally don’t recommend baking multiple batches at once, but you can play around with it! Cookies will keep tightly sealed at room temperature up to three days or frozen 6 months.
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