Peanut Butter Cheesecake Thumbprint Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 4 1/2 tbsp Peanut butter, homemade creamy
  • 1/4 tsp Vanilla creme stevia

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/2 cup Coconut sugar
  • 1/8 tsp Salt
  • 1 1/8 tsp Vanilla
  • 1 cup Whole wheat flour or gluten-free* flour, white

• Dairy

  • 2 tbsp Greek yogurt, plain nonfat
  • 2 tbsp Greek yogurt cream cheese
  • 1 1/2 tsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• for the filling
• 2 tbsp (30g) plain nonfat Greek yogurt
• 2 tbsp (28g) Greek yogurt cream cheese, softened
• ¼ tsp vanilla crème stevia, or adjusted to taste
• ⅛ tsp vanilla extract
• for the cookies
• 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
• ¾ tsp baking powder
• ⅛ tsp salt
• 1 large egg white, room temperature
• 1 ½ tsp nonfat milk
• 1 tsp vanilla extract
• 4 ½ tbsp (72g) homemade creamy peanut butter
• ½ cup (96g) coconut sugar

Directions

• Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
• To prepare the filling, mix together the Greek yogurt, Greek yogurt cream cheese, stevia, and vanilla in a small bowl until smooth. Transfer the mixture to a zip-topped bag.
• To prepare the cookies, whisk together the flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg white, milk, and vanilla. Stir in the peanut butter until completely incorporated. Stir in the sugar. Add in the flour mixture, stirring just until incorporated.
• Roll the dough into 24 balls, and place onto the prepared baking sheet. Gently press your thumb or index finger into the center to make a well. If the sides crack, gently press them back together. Cut off a small piece of the corner of the filling bag, and pipe the filling into each well. Bake at 350°F for 8-10 minutes. Cool on the baking sheet for 10 minutes before turning out onto a wire rack.