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PB&J Thumbprints

PB&J Thumbprints


  • 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.

Nutrition Information

Per serving: 95 kcal cal., 3 g fat (1 g sat. fat), 16 g carb., 2 g fiber, 7 g sugar, 3 g pro., 22 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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