Ingredients:
- 1/4 cup unsweetened peanut butter
- 1/4 cup coconut oil softened
- 1/4 cup allulose syrup or other thick, sugar-free syrup
- 2 servings Chocolate Peanut Butter Keto Chow
- 1 tsp. pure vanilla extract
- 2 Tbsp. sugar-free strawberry jam plus 2 tsp.
Directions:
- 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.
Nutrition Facts
Peanut Butter and Jelly Thumbprint Cookies
Serving Size
1 cookie
Amount per Serving
Calories
88.1
% Daily Value*
Fat
6.1
g
9
%
Saturated Fat
3.5
g
22
%
Polyunsaturated Fat
0.6
g
Monounsaturated Fat
1.18
g
Cholesterol
1.6
mg
1
%
Sodium
127.9
mg
6
%
Potassium
262.34
mg
7
%
Carbohydrates
5.8
g
2
%
Fiber
4.7
g
20
%
Sugar
0.3
g
0
%
Net Carbs
1.16
g
Protein
5.1
g
10
%
Vitamin A
133.87
IU
3
%
Vitamin C
16
mg
19
%
Calcium
102.16
mg
10
%
Iron
0.63
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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