Peanut Butter Thumbprint Cookies

Gluten-free peanut butter and jelly cookies are delicious, soft peanut butter cookies with fresh fruit preserves.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 17

Total Time 37

Servings cookies

Calories 104kcal

Author Amee

½ cup gluten-free oat flour
½ cup all purpose gluten-free baking flour King Arthur recommended
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup creamy peanut butter use the no-stir peanut butter to achieve the right texture.
1 stick unsalted butter softened
⅔ cup brown sugar you can also use coconut sugar
1 large egg
1 teaspoon vanilla extract
organic cane sugar for rolling
Filling:
6 tablespoon all-fruit preserves grape recommended

Preheat oven to 350 degrees F.
In the bowl of an electric mixer, blend butter and peanut butter until smooth and creamy. In a separate bowl, whisk together flours, baking powder, baking soda, and salt.
Add brown sugar to peanut butter mixture and blend until smooth. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
Scoop level tablespoons of dough, and form into balls. Roll into tablespoon-sized balls, then roll in the sugar to coat.
Transfer cookie balls to parchment-lined baking sheets, spacing about 2 inches apart. Bake until cookies are puffy, about 10 minutes.
Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more.
While cookies are still warm, fill each cookie with ½ teaspoon of fruit preserves.
Transfer sheets to wire racks, and let cool completely.