These Peanut Butter and Jelly Thumbprint Quinoa Oat Cookies are full of good-for-you ingredients and will satisfy your sweet tooth.
I don’t bake very often but when I do, I try to incorporate a few healthy ingredients into my recipes. Lately, I’ve been playing around with quinoa in sweets, like my Quinoa Fudge Brownies and Quinoa Banana Chocolate Chip Breakfast Bake. My boys are not big fans of quinoa, so I’m always trying to figure out sneaky ways to get them to eat this healthy grain (quinoa is actually a seed).
We were snowed in a few weeks ago and I spent the entire day in the kitchen cooking soups and chili, and baking these cookies. I love days when you’re stuck inside and have no choice but to just hang out and relax. For me, that means experimenting in the kitchen, trying recipes that have been floating around in my head, but I just haven’t gotten around to.
Peanut Butter and Jelly Thumbprint Cookies are a classic, so I knew my kids would like this flavor combination. To make these cookies healthier, I used a combination of oat flour (I used oats finely ground in a food processor) and quinoa flour that I found in my pantry. Made with organic peanut butter, organic sugar, organic butter and organic raspberry preserves, these cookies are also cleaner (fewer chemicals) than almost any cookie you can buy. Enjoy!
The Heritage Cook: Meyer Lemon Shortbread Cookies with Meyer Lemon Curd
Elephants and the Coconut Trees: French Palmiers
Weelicious: Homemade Oreo Cookies
Devour: Top 5 Chocolate Cookies
Taste With The Eyes: A Korean Sweet Treat – Hwa Jeon with Honey and Flower Petals
Napa Farmhouse 1885: Cornmeal Thumbprint Cookies with Chocolate Ganache Filling
Red or Green: Chocolate, Almond and Ginger Cookies
Domesticate Me: Healthy Dark Chocolate Chunk Oatmeal Cookies with Cherries and Sea Salt
Food for 7 Stages of Life: Rose and Cardamon Nankhatai (Eggless Indian Shortbread Cookies)
Virtually Homemade: Oatmeal Caramel Skillet cookie with Marshmallows and Chocolate
The Sensitive Epicure: Almond Butter Cookies (Gluten-Free)
FN Dish: Cookie Comfort
Peanut Butter and Jelly Thumbprint Quinoa Oat Cookies
- 1 cup gluten-free oat flour or oats finely ground in a food processor
- 1 cup quinoa flour
- 1/4 teaspoon salt
- 3/4 cup organic brown sugar
- 1/3 cup organic cane sugar
- 1/2 cup organic peanut butter
- 1/4 cup organic butter
- 2 large eggs
- 1 teaspoon vanilla extract
- cooking spray
- 7 tablespoons organic raspberry preserves
- Whisk together oat flour, quinoa flour and salt in a medium bowl. In another bowl, beat together sugars, peanut butter and butter; add eggs one at a time and beat well. Beat in vanilla. Gradually add flour mixture and beat until just combined.
- Lightly coat hands with cooking spray. Use small spoon to scoop about 2 1/2 teaspoons of dough into your hand. Roll into a ball and place on a parchment paper lined baking sheet. Use your thumb to make an indentation in the center of each ball. Refrigerate for 1 hour to firm up.
- Preheat oven to 350 degrees. Bake cookies 9-10 minutes until lightly browned. Remove cookies from baking sheet and cool (if indentation is not deep enough, gently press your finger into the center of the cookie while hot). Gently heat preserves and spoon into center of each cookie.