PB&J Thumbprint Cookies! (Paleo/primal, glutenfree grainfree dairyfree)

Ok, I’m getting a little out of control lately. I’m not much of a baker, but I am kind of on a roll here. I took my cereal cookie recipe and made them into PB&J Cake Pops earlier and now PB&J Thumbprint Cookies. These are rad.

Up next, I’m making Pumpkin Bars, so apparently I’m on a roll. (I swear, I did make chicken last night!)

IMG_3638

PB&J Thumbprint Cookies (paleo and primal)

 (grain-free/gluten-free/egg-free/low carb)

1/2 C pureed fresh pumpkin (or organic canned) NOT canned pumpkin pie

1 C cashew butter (or any nut butter) crunchy or creamy

1 C raw local honey

1 egg
2 tsp vanilla
2 C + 3 TBSP almond meal/flour (or cashew flour works, too)
1 tsp Saigon cinnamon

1 tsp pumpkin pie spice
1/2 tsp baking soda

1/2 tsp jam or preserves per each cake pop mold

NEEDED: Cookie Sheet

Directions:

  • Preheat oven to 350˚ F and grease a cookie sheet with coconut oil l (I use cast iron cookie sheet pans)
  • Combine all wet ingredients together, EXCEPT jam
  • Add dry ingredients and combine thoroughly
  • Scoop 2 TBSP cookie batter onto cookie sheet
  • Using the bottom of a greased tablespoon, make a divot into each battered vessel for the jam.
  • Scoop 1/2 tsp jam into each cake pop vessel
  • Bake approximately 25 minutes; cool for 5 minutes then transfer to a cookie rack with a flat metal spatula. Refrigerate overnight. We are eating them for breakfast and in lunch boxes.

IMG_3638.JPG

IMG_3639-0.JPG

IMG_3623.JPG

IMG_3624.JPG

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s