Low Carb peanut butter cookies with a tangy sugar-free jelly in the center. These cookies are so delicious and reminiscent of a peanut butter and jelly sandwhich. They would make a great cookie for any holiday dessert tray.
These Peanut Butter Thumbprint Cookies Are A Peanut Butter Fan’s Dream!
I have always been a fan of peanut butter, always! In fact, I love it so much that it can often get me in trouble. My crime, overindulgence. My weapons of choice, a spoon and the jar.
Hmm, maybe I should feel some shame sharing my weaknesses, but it is truth and nothing but the truth. Crunchy or Creamy, I’ve never met a peanut butter I didn’t like.
How about you? Are you a peanut butter fan? Do you hide it in the back of the cabinet behind the less appealing items to avoid eating it so often?
Oh, wait, me again. Oops, let’s move on before I really embarrass myself, ha!
These little cookies have a flavor combo that is reminiscent of a childhood favorite, peanut butter, and jelly. The tender “shortbread” cookies have a nice mild peanut butter flavor that’s wonderful with my favorite sugar-free raspberry jam.
If you prefer a different jam flavor with these cookies then, by all means, switch it for the raspberry one here. I really don’t think you can go wrong with any jam flavor, just make sure it is a sugar-free version to keep the cookies low carb.
The texture, as I said above, is tender and buttery. They can be a little more crumbly than some cookies, so take extra care as you are moving them from the baking sheet to the cooling rack or plate.
If not baked long enough or cooled completely, they will crumble easily. Another trick to keeping them firm is to store the cookies in the fridge. This will help the cookies firm up and the jelly centers stay set. I love the texture of these cookies and I hope you enjoy it as well!
For those of you that are not peanut butter fanatics like I am, don’t worry. The peanut butter flavor in these cookies is not going to slap you in the face. It is there but in a mild and gentle way.
In fact, I could have stood more a peanut butter flavor myself, but my boys sadly don’t share my undying love. So, I kept it mild and they eagerly tested and approved them for this post!
Social Media and Blog Subscription:
PB & J Thumbprint Cookies, Low Carb
Little low carb peanut butter cookies with sugar free jam in the centers.
Ingredients
- 1 1/2 cups of Almond Flour
- 1 stick of softened butter
- 3/4 cup of Natural Peanut Butter
- 1/3 cup of Pyure Brand Sweetener
- 1/4 cup THM Peanut flour
- 1 large egg
- 1 teaspoon of pure vanilla
- 1/2 cup sugar free, fruit only Raspberry Jam
Instructions
- Cream together your softened butter, peanut butter, and sweetener.
- Add in your egg and vanilla and mix well.
- Mix in the dry ingredients and mix until it is all incorporated.
Let the dough chill in the fridge for 30 minutes. - Use a small cookie scoop or your hands to measure out small balls of dough. Roll the dough gently between your palms to form the rounded balls.
- Place the dough about 1 inch apart on a cookie sheet that has been sprayed with cooking spray.
- Use a tart press tool to press each dough ball down in the center. This will not only flatten the cookies out but will also form the space where your jam will be placed later.
- If you do not have a tart press tool, then gently press the dough balls down to flatten some with your hand, then use your thumb to form a small indention on the top for the jam.
- Once your cookies are pressed down, bake them in a preheated oven at 350 degrees for roughly 12-13 minutes. Watch them closely so your cookies don't get too dark.
- After they are baked, let the cookies cool a little on the baking sheet before moving them to a cooling rack or plate. These cookies are very tender and will need to cool completely to set up and not be crumbly.
- When you have your cookies on the cooling rack or plate then add in about 1/2 tsp of jam into the center of each cookie.
- After you have filled your cookies place them in the refrigerator to cool the rest of the way. This will help the cookies firm up and reset the jam in place.
- Repeat these steps until all your dough has been baked. I usually get about 32-34 little cookies from these recipes. The number of cookies will vary depending on how large you make your dough balls.
Notes
Note: I like to keep my cookies stored in my fridge in an airtight container. This gives the cookies a nice texture that I enjoy.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
THM “S” ?