No-bake PB&J Thumbprint Cookies (vegan with paleo / nut-free options

• Vegan
• Gluten free

• Produce

  • 3 tbsp Raspberry

• Condiments

  • 1 tbsp Coconut flour if using peanut butter
  • 2 1/3 tbsp Maple syrup
  • 7/8 cup Peanut butter, natural

• Baking & Spices

  • 3/4 cup Almond flour
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on texanerin.com

Ingredients

• 3/4 cup + 2 tbsp (224 grams) natural peanut butter or 2/3 (171 grams) sunflower seed butter1
• 2 tablespoons + 1 teaspoon maple syrup
• if using sunflower seed butter: add 1 1/2 - 2 tablespoons coconut sugar in addition to the maple syrup
• 2 tablespoons (28 grams) coconut oil, melted
• 1/2 teaspoon vanilla extract
• 3/4 cup (75 grams) blanched almond flour
• 1 tablespoon (8 grams) coconut flour if using peanut butter or up to 2 tablespoons (16 grams) if using sunflower seed butter
• a pinch of salt
• 3-4 tablespoons raspberry, strawberry or another jam of choice

Directions

• In a small mixing bowl, stir together the nut / seed butter, maple syrup, coconut sugar (if using sunflower seed butter), coconut oil, and vanilla extract. Add the almond flour, coconut flour2 and salt and stir until combined. If its too soft to roll into balls, place in the refrigerator for about 30 minutes. If you used sunflower seed butter, youll likely need to do this.
• Roll into 20-gram balls (about 1) and place on a parchment-lined plate. Create an indentation with the back of a 1/2 teaspoon measuring spoon (or create whatever size indentation youd like).
• Fill each with 1/2 teaspoon jam (or however much youd like).
• Refrigerate for about 2 hours until firm and then serve. These need to be kept refrigerated or frozen.