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!
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Peanut Butter and Jelly Thumbprint Quinoa Oat Cookies
Ingredients
- 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
Instructions
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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.
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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.
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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.
Recipe Notes
Adapted from Cooking Light
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Beautiful healthy cookies, Jeanette! Pinned! 🙂
Thanks so much Stacy! Hope you’re doing well my friend.
These gf cookies sound and look heavenly, Jeanette.
Thank you Angie!
I love this more wholesome, healthy twist on thumbprints! I officially became obsessed with them over Christmas, so this definitely appeals to my inner cookie fiend, hehe. Wonderful recipe, Jeanette!
Thanks Georgia – thank goodness I don’t bake very often because I love home baked cookies 😉
These look wonderfully delicious and healthy Jeanette! Always a pleasure contributing to Comfort Food Feast with you 🙂
These look so good – I am big fan of thumbprint cookies and I love the quinoa in here. Wonderful recipe, Jeanette!
Thanks Donalyn – thumbprint cookies are fun aren’t they!
What a great idea Jeanette! I would inhale these beauties!! I haven’t tried quinoa flour yet, but it is on my list 😉
Thanks Jane – let me know if you try quinoa flour. I just happened to have some in my pantry – not even sure where it came from, but glad I had a chance to try it in these cookies.
I am a big fan of thumbprint cookies and really love the idea these healthier ones. I haven’t tried using quinoa flour yet so these cookies sounds like a great start – thanks so much for sharing this great recipe Jeanette 🙂
Thumbprint cookies remind me of being a kid again! Quinoa flour is a great gluten-free flour that’s also healthier than most.
Looks good! Think I may have just found the recipe to help use up that bag of quinoa flour I have on hand. Thanks.
Do you think flax gel in place of the eggs will work with these cookies?
Dale – I think flax seed gel should work fine – I haven’t tried it in this recipe, but I’ve done that in other recipes that don’t need to rise much and it’s worked. The only thing I can think of is that the cookies might brown more quickly, so watch the time on baking them. Let me know if you try it.
I think flax gel should work Dale – I haven’t tried it in this recipe, but in other recipes that don’t need a lot of rise, flax gel works.
These look like a must! I have been meaning to find quinoa flour, and I have yet to familiarize myself with cane sugar. I will have to go on a shopping hunt this week!