Gluten-Free PB&J Thumbprint Cookies

Step 1

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

Step 2

To a medium mixing bowl, add peanut butter, maple syrup, and vanilla extract. Use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the peanut butter mixture. Use a wooden spoon or rubber spatula to mix well. You can use your hands if the mixture becomes too stiff to work with. It should look like thick cookie dough.

Step 3

Use a tablespoon or small cookie scoop to scoop the dough, then roll into balls before placing 2 inches apart on the baking sheet. Gently press your thumb into the center of each cookie and place about 1/2-3/4 tsp of jam into the center. Smooth the top of the jam and repeat with each cookie. Recipe as written should make ~20 cookies and they won’t spread much, so they should all fit on a standard-size baking sheet.

Step 4

Bake in the oven for 13-16 minutes, until golden. Let cool for 10-15 minutes, then enjoy!

Step 5

Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.