Raspberry Jam Thumbprint Cookies

39 Minutes

Ingredients

Prep Time:

Minutes

Cook Time:

Minutes

Preheat the oven to 350°F (180°C). Line a baking sheet with baking paper.
In a medium bowl, mix together the flour, baking powder and salt.
In a separate bowl, whisk together the butter, egg white and vanilla extract. Stir in the peanut butter and mix until smooth, then add in the coconut sugar. Add in the flour mixture and stir just until incorporated.
Divide the dough into 24 balls and place on the baking sheet. Gently press your thumb or index finger into the centre of each cookie to make a well. Fill the centres of the cookies with the jam.
Place the baking sheet into the hot oven and bake for 10-12 minutes. Remove from the oven and set the baking sheet onto a wire rack to cool for 5 minutes, then place the cookies onto the wire rack to cool completely.

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Per Serving

Magnesium

.21

Potassium

.75

Sodium

1.3g

Servings