Wholesome peanut butter cookies with crisp edges and soft sticky pockets of jam in the middle. Make sure to use natural peanut butter here - no added sugar or nasties - and I like crunchy for texture, but smooth will work just as well.
Ingredients
60g peanut butter
50g maple syrup
1 tbsp olive oil
½ tsp vanilla extract or pinch vanilla powder
80g wholemeal spelt flour
¼ tsp bicarbonate of soda
2 - 3 tbsp your favourite jam
Instructions
Preheat the oven to 180 C/160 C fan. Line a baking tray with parchment paper.
In a medium bowl, stir together the peanut butter, maple syrup, olive oil and vanilla. Gently fold in the flour and bicarbonate of soda until just combined. Refrigerate for 30 minutes to allow the dough to firm up.
When ready to bake, roll the mixture into 12 equal sized balls then press gently down onto your baking tray. Use your thumb to create a well in the middle and spoon in about a teaspoon of jam.
Bake for 10 minutes, until firm and golden and the jam is beginning to bubble. Allow to cool completely then store in an airtight container for up to 3 days.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2018/05/21/peanut-butter-jam-thumbprint-cookies/