Peanut butter cookies… thumbprint cookies with jam centers… peanut butter and jelly sandwiches. Hmm. What if we combined each of these great things into an amazing peanut butter & jelly thumbprint cookie? (This is how I come up with recipe ideas…)
My favorite thing about these cookies is that they’re made with a full half cup of flaxseed, which is one of the healthiest foods on the planet. With their omega-3’s, lignans, antioxidants, and fiber, it’s no wonder that Dr. Greger recommends eating flax every day in his great new book, How Not to Die. The thing is, most recipes that call for flax use a frustratingly small amount (like a tablespoon across a dozen servings). But flax doesn’t have to be just a “seasoning” in your recipes; with a little maple syrup and some flour, it actually has a great flavor & texture in desserts like these cookies.
But don’t let all the nutrients and fiber and whole wheat and lack of refined sugar or oil scare you away – these cookies have an amazing soft texture with a mildly-sweet peanut butter flavor that works perfectly with the sweet jam centers.
You can use your favorite jam here (I used raspberry) or you can always make some of my homemade chia seed jam recipe for an even healthier option.
Makes 9-12 cookies
- 1 cup whole wheat flour
- 1/2 cup ground flaxseed
- Pinch of salt
- 1/2 cup peanut butter
- 1/2 cup non-dairy milk
- 1/2 teaspoon vanilla
- 1/3 cup maple syrup
- 1/4 cup jam
Preheat the oven to 350º F and set this Galantis song to play on repeat before continuing:
In a large bowl, combine the dry ingredients: whole wheat flour, flaxseed, and a pinch of salt. Stir to combine. In a smaller bowl, combine all the wet ingredients, except for the jam: peanut butter, non-dairy milk, vanilla, and maple syrup. You may need to heat these wet ingredients until they are soft enough to be stirred into a smooth mixture.
Pour the wet ingredients into the dry and gently mix until combined, doing your best not to overmix. Since there’s so much flax, which absorbs liquid, allow this to sit for 2-4 minutes and the batter will thicken slightly into the right texture for cookies. Then, roll into 9-12 even-sized balls and place on a greased baking sheet.
Wet your fingers slightly so they don’t stick to the batter, then use your thumb (imagine that) to slightly flatten the cookie and make a little crater in the middle. Grab a spoon and your favorite jam (I used raspberry) and fill the crater with about 2 teaspoons of jam. Pop these in the oven and bake at 350º for 15-20 minutes (mine took 18), until the cookies are set and the jam is just starting to darken around the edges.
Caution: The jam centers will be molten-hot and very sticky, so handle them carefully when removing from the oven and allow to fully cool before serving.