I almost didn’t post these. Because doing so meant that exactly 50% of the recipes here would contain some form of berries.
And 75% would contain nut butter.
And 100% would contain nuts.*
And that just seemed a little excessive.
Alas, it had to happen. I just couldn’t not share the recipe. That would be mean.
Soft, crumbly, richly peanut butter-y and rounded out with a generous dollop of berry jam, these cookies are LEGIT.
For all my nut-free friends, I apologise. I promise that next week, if all goes according to plan, I will debut a nut-free recipe.
The first incarnation of these biscuits were actually a Christmas gift. For mum, I made maple butter drops – possibly the best non-vegan biscuits in existence. For dad, I created a mash-up of a recipe for peanut butter cookies with a recipe for jam thumbprint cookies.
The result was, apparently, delicious. I will never know for sure due to an unfortunate youthful prejudice against peanut butter, but if they were half as fab as these jazzed-up, vegan, slightly healthier versions, I can definitely attest to the awesome factor.
As you can see in the photos, there are two different ways you can add the jam: before you put them in the oven or after. If you add the jam before you bake the cookies, it will set and form a slightly matte layer. This makes the biscuits much easier to store and transport and gives the jam a sweeter, stickier, more intense flavour. I prefer them this way, so have written the recipe accordingly.
Alternatively, you can skip step 6 and fill them right before serving so that the jam will be brighter (in flavour and appearance) and runnier. You should still gently reshape the cookies when they come out of the oven so that they resemble their original shape for structural and textural reasons!
Anywho, I highly recommend you go and make these right now. Half an hour is all that stands between you and pure peanut butter bliss. 😉
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Peanut Butter + Jam Thumbprint Cookies
Yield 24 cookies
50g almond flour
50g oat flour*
50g buckwheat flour
50g coconut sugar
1 tsp vanilla bean powder
1 tsp baking soda
1/2 tsp salt
250g peanut butter*
1/2 cup maple syrup
1/2 cup raspberry jam*
- Preheat the oven to 170ºC and line two baking trays with baking paper.
- Sift the flours, coconut sugar, vanilla, baking soda and salt into a medium mixing bowl.
- Stir together the peanut butter and maple syrup in a small saucepan over a low heat until well combined.
- Pour the peanut butter mixture into the bowl of dry ingredients and stir/knead/squish the mixture until it comes together in a smooth(ish) dough.
- Roll heaped tablespoons of dough into balls and place 12 on each tray, leaving at least 5cm between each. Press your thumb into the centre of each cookie and press to flatten slightly and form a decent-sized indent for the jam. If the dough cracks at the sides, just push it gently back into a circular shape with your hands.
- Fill each cookie with a teaspoon of jam.
- Bake the cookies for 8-12 minutes. They should be nicely golden, but still slightly soft to the touch.
- Immediately after you pull the cookies out of the oven, you will notice that there is a pale pink ring of jam around the centre. Gently reshape them by pressing the edges back into a tight circle so that this ring is no longer visible.
- Leave to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
- To make your own oat flour, weight out 50g of rolled oats, transfer them to a blender or spice/coffee grinder and blend until it forms a fine flour. Proceed as per the recipe.
- I used crunchy peanut butter for this recipe because I like the texture, but smooth will work as well if you prefer. It should be relatively runny (not like Kraft) and have no added oils or sugars - just peanuts and maybe some salt.
- If you want to be bold, try swapping 50g of peanut butter for 50g of tahini. It's hella good.
- While raspberry jam is clearly my favourite, you can use any flavour jam takes your fancy. Berry or cherry jams would work particularly well!
- These will keep in an airtight container for up to a week, but are best within 3 days of baking.