PB&J Thumbprints
Two favorites, peanut butter and jelly and peanut butter cookies, join to make one delicious and low-calorie cookie.
Nutrition Score per serving
(1 peanut butter cookie): 90 calories
3g fat (0g saturated)
14g carbs
3g protein
2g fiber
13mg calcium
1mg iron
38mg sodium
Serves: 24
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
| 1 1⁄2 | c | whole-wheat pastry flour |
| 1⁄4 | c | old-fashioned rolled oats |
| 1 | t | baking powder |
| 1⁄4 | t | salt |
| 1⁄2 | c | natural creamy peanut butter (no salt added) |
| 1 | medium banana, mashed | |
| 1⁄2 | c | light brown sugar |
| 1 | large egg white | |
| 1⁄4 | c | all-fruit raspberry jam |
Instructions
1. Preheat oven to 350°F. line a large baking sheet with parchment paper or a silicone liner.
2. In a medium bowl, whisk together flour, oats, baking powder, and salt. Set aside.
3. In a large bowl, combine peanut butter, banana, sugar, and egg white until smooth with a wooden spoon or electric mixer set to medium. Add the flour mixture and beat until combined.
4. Form dough into 1-inch balls, place on baking sheet 1 inch apart, and make an indentation in the center of each cookie with your thumb. Fill each indentation with about 1⁄2 teaspoon of jam. Bake for about 10 minutes or until cookies are lightly browned and jam is just starting to bubble. Let cool 5 minutes on sheet; transfer to a wire rack and cool completely.
