Recipe
Peanut Butter + Chia Jam Thumbprint Cookies
Really fun and delicious gluten free + vegan Peanut Butter + Chia Jam Thumbprint Cookies!! They taste like a PB&J sandwich but BETTER!!
Prep: 10 minsCook: 1 hourTotal: 1 hour 10 mins
Servings: 14 1x
Ingredients
- Strawberry Chia Jam:
- 1 cup frozen strawberries
- 1/8 cup chia seeds
- 1 tablespoon agave nectar (honey or maple syrup works)
- couple pinches pink Himalayan sea salt
- Peanut Butter Cookies:
- 1/2 cup natural peanut butter
- 1/3 cup agave nectar (honey or maple syrup works)
- 1/2 teaspoon vanilla
- 1 1/2 cup almond flour
Instructions
- Heat the frozen strawberries in the microwave for about 1 – 2 minutes until no longer frozen.
- Place the strawberries, chia seeds, agave nectar, and sea salt in the food processor.
- Process until combined, about 10 seconds.
- Scrape down the sides with a rubber spatula and process for another 10 seconds.
- Transfer to a jar and pop it in the fridge for 1+ hours until you’re ready to use it.
- When the chia jam thickens up and is jelly consistency, make the peanut butter cookies.
- Whisk together the peanut butter, agave nectar, and vanilla.
- Add the almond flour and continue to whisk until it begins to ball up. I found it easiest to use a rubber spatula and really fold it over and over until it was well combined.
- Then, roll the batter into ping pong sized balls and put them on a piece of parchment paper.
- Use your thumb to press down the center and make a divot.
- Add a scoop of chia jam to the center of each cookie.
- You’ll have some leftover jam, so keep it in an airtight container in the fridge and use it as you would any store-bought jelly or jam!