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Jam & NuttZo Thumbprint Cookies




I could honestly say I eat a PB&J sandwich at least once a week. Its a staple in our home. To the point that I have to purchase the jumbo size jars at Costco. I recently discovered NuttZo during my hunt for an Organic, Non GMO butter. It has a delicious blend of nuts and seeds that pack in a good amount of protein. The recipe below was made exclusively with NuttZo but can be substituted with any other nut butter you have on hand (peanut, almond, cashew, or whatever you got).


So naturally I was trying to figure out how to get a PG&J cookie into the works. I'm a huge fan of the Bakerita Blog (she's a gluten free/dairy free baker). Her recipe for Jam Thumbprint cookies inspired me to make a PB&J Version with my favorite nut butter. These cookies are gluten free, dairy free, plant based and do not contain added sugar. Hope you enjoy them as much as we did!


Berry & NuttZo Thumbprint Cookies


Ingredients


2 ½ cups fine almond flour

½ cup coconut oil melted

3 tbs maple syrup

1 tbs vanilla extract

1/3 cup Jam

1/3 cup NuttZo Butter


Thoroughly combine all the ingredients except the jam and NuttZo in a medium size bowl. Transfer the bowl with cookie dough to the freezer for 30 minutes, don’t over freeze!

Meanwhile preheat oven to 375 degrees.

Remove from dough from freezer and gently stir. Use a cookie or coffee scooper to form round balls. Transfer balls to a lined baking sheet. Once all balls are formed, use a measuring teaspoon to indent a “thumbprint” or use your thumb but make an indentation for the Jam and NuttZo.

Gently fill half of the “Thumbprint” with Jam, leaving room for the NuttZo after baking.

Bake for 10 minutes or until the edges start to brown.

Remove from oven and carefully fill the rest of the cookie with NuttZo. You can use a toothpick to make swirls if you want to get fancy. Let the cookies cool on the baking sheet before removing.


Enjoy!


Makes about 12-15 cookies





Recipe Adapted from Bakerita Blog

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