Hello fellow foodies!
I posted a version of this on Instagram last December with the intention of following them up with a blog post, but the ice storm and general holiday activities put this on the back burner (and eventually out of my memory it would seem!)
But I suppose it was a good thing I waited, because now I can share this even better recipe with you today. My favourite local health food store was having a sale on Crofter’s Organic Jam and I kind of went a little nuts (no pun intended), so figured a recipe was in order to use it up! Since I waxed nostalgic in my last post, a trip down memory lane made me recall the classic peanut butter and jam sandwich. Specifically, peanut butter and raspberry jam on toast. My most favourite combo. As a kid I always preferred raspberry to strawberry in my PB and J but go with whatever jam you love!
A quick note, about peanut butter: I am fully aware that peanut butter can be controversial, especially regarding aflatoxins and their potential relationship to cancer as some research has highlighted, so if you are wary or allergic to peanuts, feel free to substitute almond butter. But as my philosophy goes, everything in moderation! If you do buy peanut butter, ensure it is organic and natural and does not contain hydrogenated vegetable oils, additional sugar or salt, for the obvious reason that the real thing is, well, REAL and tastes so much better. 🙂 Oil separation in nut butters is a good thing friends. A very good thing indeed.
From one fellow cookie monster to another,
Vegan and Gluten-Free Peanut Butter and Jam Thumbprint Cookies (makes 12)
- 1/4 cup quinoa flour
- 1/2 cup almond flour (almond meal)
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/8 tsp. sea salt
- 3 tbsp. organic virgin coconut oil, softened
- 1/4 cup organic natural peanut butter or almond butter
- 2 tbsp. maple syrup
- 1 tbsp. white chia seeds mixed with 2 tbsp. water (or 1 organic egg if non-vegan)
- 1/2 cup organic jam of your choice (I used Crofter’s Raspberry Jam)
- Mix the water and chia together in a medium mixing bowl and set aside.
- Mix all the flours plus the sea salt in a separate small bowl. Set aside.
- The chia “egg” mixture should have thickened up by now so add the softened coconut oil, peanut butter and maple syrup to the chia “egg” and mix.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Roll into 1″ balls and set about 2″ apart on a cookie sheet. Press down gently to create an indentation with your thumb. If dough cracks too much at edges, pinch together the cracks to reform the cookie. A few cracks are fine. You just don’t want the cookie to break apart while baking.
- I like to add jam after baking, but if you would like to add it before, add about 1/2 tsp. – 1 tsp. jam to the thumbprint.
- Bake at 350 degrees Fahrenheit for 17-20 minutes until bottoms are brown and middle is not soft to the touch. Let cool for five minutes on the baking sheet before transferring to a cooling rack. Reduce the cooking time if you are using egg.
- Fill with jam if you did not do so before and serve. If putting the jam in afterwards, add jam right before eating/serving.
- Make sure to share these because you may just end up eating all of them yourself!