Peanut Butter and Jelly Thumbprint Cookies
PB&J meet again in these wholesome cookie jar favorites that are fun and easy to make.
Ingredients
- 0.25cupunsweetened peanut butter
- 0.25cupcoconut oil softened
- 0.25cupallulose syrup or other thick, sugar-free syrup
- 2servingsChocolate Peanut Butter Keto Chow
- 1tsp.pure vanilla extract
- 2Tbsp.sugar-free strawberry jamplus 2 tsp.
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.
Nutrition
Serving: 1cookieCalories: 88.1kcalCarbohydrates: 5.8gProtein: 5.1gFat: 6.1gSaturated Fat: 3.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.18gCholesterol: 1.6mgSodium: 127.9mgPotassium: 262.34mgFiber: 4.7gSugar: 0.3gVitamin A: 133.87IUVitamin C: 16mgCalcium: 102.16mgIron: 0.63mgNet Carbs: 1.16g