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    Home » Recipe Archive » Breakfast » Berry Recipes » PB&J Thumprint Cookies {GF, SF, Vegan}

    PB&J Thumprint Cookies {GF, SF, Vegan}

    Oct 6, 2017 · Modified: Sep 14, 2020 by thegranoladiaries · 5 Comments · About 2 minutes to read this article.

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    If you like PB&J, peanut butter cookies, or sweet raspberries, I promise you will LOVE these cookies!

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    I would like to start this post by saying these cookies were inspired by and adapted from Feasting on Fruit's vegan thumpbrint cookies. That inspired the whole PB&J theme, though she uses cashew butter, and I played around with the ratios to make these have a little less sugar.

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    Have you ever had oatmeal topped with peanut butter and berries for breakfast? Well, this cookie is made of identical ingredients. Which means yes, it is 100% appropriate for breakfast! For more breakfast cookies (because, why not), check out these Paleo Pumpkin Cookies, Turmeric Pumpkin Oatmeal Cookies, or 3-ingredient Breakfast cookie!


    And, these are so easy. Mix the dough, roll into a ball, push with your thump, load in fresh raspberries, and bake for only 8 - 10 minutes! If you like a sweeter cookie, add a touch of maple syrup. I personally like leaving it out.

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    Don't forget to tag me in your pic and use #thegranoladiaries in your creations! I love seeing you make my recipes.

    RECIPE:
    By The Granola Diaries 

    Cookie:
    ¾ C oat flour
    ¼ C plus heaping tbsp creamy PB
    1 T maple syrup optional
    ¾ tsp baking powder

    Filling:
    Handful of Raspberries, lightly mashed with back of fork
    Optional: Splash of vanilla mixed in

    1. Preheat oven to 350 and line a baking sheet.
    2. Combine oats, baking powder, PB, and maple syrup if using. I recommend using a silicone spatula since mixture will be sticky. Or your hands.
    3. Roll into 6 - 7 balls and place on baking sheet. Press lightly with your thump to create little crevasses. Fill with mashed raspberries.
    4. Bake for 8- 10 minutes. Cookies will be crumbly, so make sure you wait for them to cool before digging in. Store in fridge if you don't eat them all at once!

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    « Turmeric Pumpkin Breakfast Cookies {Gluten-Free, Sugar Free, Dairy Free}
    Healthy Chocolate Chip Pumpkin Bread {GF, SF, Vegan Option} »
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    Comments

    1. leeshealthylife

      October 06, 2017 at 4:43 pm

      These cookies sound DELICIOUS!!

      Reply
    2. leeshealthylife

      October 06, 2017 at 4:43 pm

      these sound DELICIOUS!!

      Reply
      • granoladiaries

        October 06, 2017 at 11:57 pm

        Thank you!!!!

        Reply

    Trackbacks

    1. Paleo Salted Almond Cookies {GF, Refined Sugar free, Vegan} – The Granola Diaries says:
      October 17, 2017 at 8:21 pm

      […] ingredients are not as nutrient-dense as some of the ingredients in my other cookie recipes like this one, or this one, or these Turmeric Pumpkin Cookies. But that just means that you should eat them as a […]

      Reply
    2. SUGAR FREE JANUARY ROUNDUP: 10 Sugar Free Recipes with NO added sugar! (No dates, honey, maple syrup, coconut sugar, etc) – The Granola Diaries says:
      December 30, 2017 at 10:53 am

      […] PB&J Thumpbrint Cookies […]

      Reply

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    Hi, I’m Nicole! I love to make easy and healthy recipes, so I can bake a lot AND eat a lot. I share those recipes with you here on The Granola Diaries, hope you enjoy! More about me

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