Peanut Butter and Jelly Thumbprint Cookies

PB&J meet again in these wholesome cookie jar favorites that are fun and easy to make.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 88.1kcal

Author: Taffiny Elrod

Set the oven to 350℉ and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the peanut butter, coconut oil, and allulose syrup.
Stir in the Keto Chow and vanilla extract and mix until a soft dough is formed.
Let the dough rest for five minutes. If the kitchen is very warm, rest the dough in the refrigerator.
Scoop 15 dough balls onto the baking sheet. They should be approximately 0.75 oz. each, or about one Tbsp. each.
Flatten them slightly with your hand or the bottom of a glass.
Make an indentation in the middle of each cookie with the tip of your finger or the handle of a small wooden spoon.
Fill each indentation with 1/2 tsp. strawberry jam.
Bake the filled cookies for about ten minutes, or until they are set and starting to brown around the edges and the jam looks cooked. Let cool.
Cookies will keep refrigerated in an airtight container for up to a week, or in the freezer for up to three months.