PB&J Thumbprints
PB&J Thumbprints

Photo Credit

Getty Images

This Recipe

  • Skill Level: Beginner
  • Serves: 24
  • Start to Finish: under 30 minutes
  • Prep: 15 minutes
  • Cook: 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 95
  • 51mg Sodium
  • 16g Carbs
  • 2g Fiber
  • 3g Fat
  • 1g Saturated Fat
  • 7g Sugars
  • 3g Protein
  • 22mg Calcium
  • 1mg Iron
9551mg 16g2g3g 7g3g1g
Two favorites, peanut butter and jelly and peanut butter cookies, join to make one delicious, low-calorie cookie.


  • 1 1/2 cups whole-wheat pastry flour
  • 1/4 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup natural creamy peanut butter (no salt added)
  • 1 medium banana, mashed
  • 1/2 cup light brown sugar
  • 1 large egg white
  • 1/4 cup all-fruit raspberry jam



1. Preheat oven to 350 degrees. 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.

5. Fill each indentation with about 1⁄2 teaspoon of jam.

6. 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.

*Nutritional information is based on a serving size of 1 cookie.

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