Thumbprint Cookies Recipe

5 from 5 votes

Healthy protein-rich homemade peanut butter and oats cookies for the Holiday Season and beyond!

Prep Time10

Cook Time15

Total Time25

Course: Snack

Cuisine: American

Keyword: Baked, Christmas Edible Gifts, Cookies, Festive Cooking, Homemade Peanut Butter, Kid Friendly Food, Peanut

Servings: pieces

Calories: 255kcal

Pulse roasted peanuts in the chutney bowl of the mixer until they are a fine meal.
Beat the butter, sugar, and process until light and fluffy. Scrape down in between.
Add the roasted peanut meal, egg and vanilla and continue processing until well incorporated. Scrape down in between.
Add half of the oats into the bowl and blend.
Add the remaining half of oats and blend until combined. Scrape down in between.
The dough will be very sticky add all the all-purpose flour and blend. Scrape down and beat till you can handle the dough.
Line baking pans with parchment paper and grease lightly or use a silicone mat.
Pre-heat the oven to 180 degrees C or 350 degrees F.
Using two spoons drop the cookie dough on the prepared baking sheet. You can also use an ice cream scoop.
With your palms shape the cookies into small balls. You can grease your hands if the dough sticks.
As you roll each ball drop it in the small bowl of granulated sugar and roll the ball.
Now place the ball on the baking tray and make a small hole in the cookie dough. Repeat for all the dough. Arrange the dough balls with about 1½ inch distance in between.
Beat the jam/jelly till it loosens up. Use a teaspoon and add the jam into the hole.
Bake until the cookies are light golden brown for 8-10minutes.
Transfer the baking tray to the wire rack to cool the cookies for about 5 minutes.
After that transfer the cookies to the wire rack to cool completely.
Once the cookies cool completely transfer them to an air-tight container.

Calories: 255kcal