PB & J Thumbprint Cookies

Ingredients

• 1/2 cup smooth peanut butter, (use almond butter or cashew butter for peanut free) see notes for nutfree
• 1/3 cup maple syrup
• 2 tbsp warmed non dairy milk, such as almond, soy, oat or coconut
• 1/2 tsp vanilla extract, optional
• 3/4 to 1 cup flour, I use a mix of 3/4 all purpose and 1/4 wheat. Use oat flour or gf blend for glutenfree
• 1/4 tsp baking soda
• 1/3 tsp salt
• 3-4 tbsp fruit preserves, Raspberry, strawberry, cherry etc as needed

Steps

1. Cover a baking sheet with parchment paper and heat the oven to 350°F (180°C).
2. Mix peanut butter, milk warmed to almost hot, maple syrup, and vanilla extract in a bowl until smooth and well combined. Allow about a minute for it to come together fully.
3. Combine flour, baking soda, and salt in another bowl. Add 3/4 cup of this dry mix to the wet ingredients to form a soft, sticky dough. A little more flour may be needed depending on the peanut butter and flour. Keep the dough soft but not too runny or sticky; chilling makes it easier to handle. Refrigerate for 15 mins, then add more flour if it is still too sticky.
4. Form the dough into balls about an inch wide and arrange on a parchment-lined baking sheet. Make dents with a measuring spoon or the end of a spatula. Warm the preserves and stir with a spoon until not lumpy, then fill the dents with the warm preserves or jam. Warming helps fill the cookies cleanly.
5. Bake for 11 mins.
6. Let cool completely before storing. Keep on the counter for up to five days or refrigerate for up to two weeks.