Peanut Butter and Jelly Thumbprint Quinoa Oat Cookies
1cupgluten-free oat flouror oats finely ground in a food processor
3/4cuporganic brown sugar
1/3cuporganic cane sugar
1/2cuporganic peanut butter
7tablespoonsorganic 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.