It’s a fact. That’s why I created the ultimate peanut butter and jelly gluten free, corn free, dairy free, soy free vegan thumbprint cookie. Alright, maybe they’re more like a peanut butter and jelly STUFFED cookie. But flaky and delicious nonetheless. This batch only makes 4-6 small cookies but it’s the perfect amount for a quick after dinner sweet fix for you and your honey or, the boy next door. If you want more, double it!
Peanut Butter and Jelly Thumbprint Cookies (gluten, corn, dairy free, soy free, vegan)
1/4 C palm shortening
1/4 C turbinado sugar
1/4 C shredded organic sulfite free coconut
1/2 Tbls flax meal
1/2 Tbls water
1/4 C almond flour
1/4 C coconut flour
1/4 tea baking powder (corn free)
Peanut Butter and Co. white chocolate flavored peanut butter or try your favorite nut butter, almond, cashew etc.
Use your favorite jelly or homemade raspberry reduction filling by My Real Food Life. This filling is seriously amazing! I made a large batch and used it for everything, my cupcakes, my cookies, as a spread for my quickbread etc. It keeps well in the fridge and freezes like a champ. But best of all, no pectin, no corn syrup, no preservatives! My favorite, pure and simple.
Directions: Mix your flax meal and water and set aside. In a mixer blend your shortening sugar and shredded coconut. After scraping the sides and mixing well, add your flax meal and water and continue mixing. Add remaining dry ingredients until mixture comes together and lifts from sides of the bowl. Form dough into 1-2 inch balls and place on pan. Use an oiled spoon or the bottom of a shot glass to make a deep imprint in the middle of each cookie. Fill with peanut butter and top with jelly. Bake 10-15 min or until browned.