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+ servings

Peanut Butter and Jelly Thumbprint Quinoa Oat Cookies

Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 40
Calories 89 kcal


  • 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


  1. 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.
  2. 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.
  3. 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

Nutrition Facts
Peanut Butter and Jelly Thumbprint Quinoa Oat Cookies
Amount Per Serving
Calories 89 Calories from Fat 31
% Daily Value*
Fat 3.4g5%
* Percent Daily Values are based on a 2000 calorie diet.