PB&J Thumbprint Cookies

The other day I thought I had ordered three apricots on Instacart and instead had ordered three large containers of apricots! I knew I couldn't eat them all before they went bad, so I whipped up some jam! Then I needed something to put the jam on--and that is where this PB&J thumbprint cookie all began. The great thing about these cookies is that you can switch up the jam to reflect the seasons--I LOVE making cranberry jam for these in the fall! These cookies are a delicious treat when you need a peanut butter fix!

Makes 12-13 cookies

Ingredients:

• 3/4 cup oat flour

• 2 tbsp arrowroot flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 tsp chia powder (omit if you don't have this)

• 1 tsp vanilla extract

• 1/3 cup peanut butter

• 1/3 cup maple syrup

• Favorite jam (store bought or home made-see link for recipe)

• Peanuts for garnish

Instructions:

1. Preheat the oven to 350 degrees.

2. Mix the first six ingredients together (oat flour through chia powder).

3. Mix the wet ingredients together--peanut butter through maple syrup- in a Cuisinart. Then add the dry ingredients, pulsing to incorporate. (Alternatively, you could add the wet ingredients to the dry ingredients and stir to combine.)

4. Make 12-13 small balls and place them on a parchment lined baking pan. (If the mixture is too sticky, use some of the flour to coat your hands to help you handle the dough.)

5. Use your thumb to make an indention in the middle of the ball. (It may help to dip your thumb in a little water or flour if the dough is sticking to it.)

6. Fill the indentions with your favorite jam and top with crushed peanuts (crush the peanuts by placing them in a Ziploc back and rolling a rolling pin over the bag). If these are holiday cookies, you can sprinkle them with coarse sugar instead of peanuts for a festive look.

7. Bake for 15-17 minutes or until the cookies are sufficiently browned.

Variation: Peanut Butter and Chocolate Thumbprints: Make the thumbprints as you would for the jam filling, except fill the indentations with the following chocolate filling mixture instead. Note that you can fill the indentations before or after baking the cookies. For a softer chocolate center add the chocolate after baking. Chocolate Center: Place 1/2 cup Lilys chocolate chips, 2 tbsp peanut butter, and 1 tsp of vanilla in a small pot. Set the small pot inside a larger one filled with a little bit of water. Melt the chocolate mixture on low heat whisking until smooth. Do not over heat or the chocolate will seize up.