Is there any better combo than Peanut Butter and Jelly? I mean, really peanut butter and anything is good in my book! For many years I didn’t eat peanut butter because it wasn’t “paleo.” Then I had some again and thought “dang, that is delicious!” I’d been eating almond butter all this time, which is just sort of marginal. It’s definitely not as yummy as peanut butter. And I realized that I felt fine eating peanut butter, so why intentionally leave something out of my diet that doesn’t harm me?
I used to be really caught up in food rules and thinking that following paleo rules will make me feel best. In a lot of ways that was true, but throwing in some refried beans, peanut butter, and cheese now and then makes me feel like I’m really living. As far as I’m concerned, we should eat as many different kinds of food as possible, while still choosing foods that make us feel our best. All that to say, peanut butter is here to stay for me!
This recipe was inspired by my original Thumbprint Cookies recipe. I was filling them with jelly and I just couldn’t help but think that peanut butter could take the cookies next level. There’s just something so nostalgic and comforting about the pb&j flavor combo. To be real classic, I used concord grape jelly. But you could use strawberry, mixed berry, whatever is your favorite.
These would be perfect in a lunch box, although I think peanuts have been relatively banned from elementary schools. But these would be perfectly good with sunbutter or almond butter. Just choose a nut or seed butter that has as few ingredients as possible (ex. nuts and sea salt only). If you want to fill these with something homemade, try making my Roasted Strawberry Chia Jam.
Grain-Free Panut Butter and Jelly Thumbprints
Preheat the oven to 350.
Place the finely chopped peanuts into a bowl and set aside until later.
In a large bowl, whisk together palm shortening, peanut butter, maple syrup, and vanilla extract.
In a small bowl, combine cassava flour, gelatin, baking soda, and salt
Pour the dry ingredients into the peanut butter mixture. Using a rubber spatula, fold everything together until well combined.
Using a small cookie scoop, scoop balls of cookie dough into a bowl with the finely chopped peanuts. The dough is soft, but they’ll be easier to handle once they’ve been rolled in the peanuts.
Divide the dough into 24 balls, roll them in peanuts, and place them on 2 parchment-lined cookie sheets.
Using a round 1/2t measuring spoon, press it into the center of each cookie, creating a divot in the middle of each ball of dough. Then fill them all with a heaping 1/2t of jam.
Bake the cookies for 11 minutes, until golden brown, but still very soft to the touch. Do not over bake them or they will be dry.
Gently slide the parchment off of the baking sheet, and onto a table or counter to cool.
These cookies taste and behave best if they are allowed to cool for several minutes before eating. Give them 30-45 minutes before digging in.
If you decide to make these sweet cookies, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make these another time!