Pb&j Thumbprint Cookies
Ingredients
- 1 cup almonds
- 1 cup rolled oats
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1/2 cup peanut butter
- 1/4 cup almond or soy milk
- jar of berry jelly or preserves
Preparation
Preheat oven to 350F
Add almonds and oats to a food processor and pulse it enough to get a course flour
Add mixture to a medium mixing bowl and add salt and flour
Mix to combine well then add in maple syrup, peanut butter and milk
Mix together with a spatula until a dough starts to form
With hands form a full dough shape and make sure there aren’t any areas of flour left at the bottom of the bowl
With a tablespoon, scoop some dough and roll into a ball
Place all dough balls on a lined baking sheet
With your thumb or the back of a tablespoon, gently press into center of the dough ball to make a little crevice (fix any oddly shaped edges as you go along)
Spoon 1-2 tsp of jelly into each cookie crevice (smooth out as desired)
Place tray of cookies in the oven for 13-15minutes
Remove from oven and allow to cool
Makes 24-28 cookies
