PB & Jam Thumbprints
Magic. I can’t get enough of my magic cookie dough and these peanut butter and jam thumbprints are yet another variation of my go-to crumbly cookie recipe – it never fails!
You’ll read this recipe and think I’ve forgotten something, but I swear, trust the process and you’ll love the result. You’ll also see why I call it my magic cookie dough.
I loved jam drops as a kid, and something about homemade cookies just screams Christmas to me. In this recipe I use my 1-ingredient blueberry jam which is another staple, and a great thing to keep in the fridge to add to cakes or toast.
This recipe uses pure monk fruit, not to be confused with “monk fruit sweetener” which is an erythritol based sweetener such as Lakanto – you can use this too but in different quantities.
These are very soft and crumbly, and are most definitely for peanut butter lovers. If you are not so much of a peanut person, use cashew butter instead for a delicious shortbread style cookie. And make sure to allow them to cool completely before touching them. They are very crumbly straight out of the oven.
Love this idea? Check out my Snowfall Cookies, Jammy Sweethearts, Cashew Shortbreads and Black Tahini cookies… All of which use the same base magic dough!
Serves:
16
Prep time:
15 minutes
Cook time:
45 minutes
INGREDIENTS
- 1 cup smooth peanut butter
- 1 tsp pure monk fruit powder OR 1-2 tbsp erythritol based sweetener*
- 1 egg
Blueberry Jam
- 2 cups blueberries, frozen
METHOD
- To make the jam, place blueberries in a small pot with a splash of water on a high heat . Bring to boil then reduce to simmer for 20 minutes, partially covered, until jammy in texture. Transfer to a heat safe blender and blend until smooth. Transfer to a jar and allow to cool.
- Preheat the oven to 160°C and line a baking tray with baking paper.
- To make the cookies, in a large bowl and using a wooden spoon, combine all the ingredients. You may wish to use your hands if it is not combining properly.
- Using your hands, carefully shape into 16 cookies and place on the prepared tray. For the best results, use a tablespoon of dough per cookie. Using your thumb, carefully make a well in the centre of the cookie. Fill with prepared blueberry jam.
- Bake in the oven for 15 minutes. Leave to cool completely before touching (otherwise they'll crumble) and enjoy!
Notes
- These cookies are best consumed within three days.
- This recipe works well with cashew butter too.
- Pure monk fruit powder is a sugar-free option, not to be confused with “monk fruit sweetener”. These ingredients are used in very different ways in recipes.
- Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”.
- The use of erythritol and pure monk fruit powder in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity as erythritol based sweetener. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product.
- Read more about these sweeteners here, including my product recommendations. If you are unsure what to use, read more about sugar and my philosophy here.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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