Who doesn’t love a warm, crispy PB & J sandwich? These cookies are so much better than the “real” thing that you may be tempted to substitute them for your sandwich in your lunch. And you could!

They are made with organic almond butter (see our recipe for making your own to save money and create delicious flavor), no gluten or grains, very low carbs and no sugar.

This low carb cookie recipe just might be our new favorite for four reasons:

  1. They taste amazing – think creamy nut butter combined with soft chewy cookie and topped with sweet tangy berry jam. YUM!
  2. They hold up well – this cookie doesn’t break or lose its form when transported (lunch box, back pack, etc.) yet maintains a soft inner core that stays chewy and moist.
  3. They are healthy – “Unbelievable!” is all we can say, that something this delicious can actually be healthy for you. On a side note we gave samples to kids to see if they would truly pass the taste test and they not only loved them but also kept asking for more! Funny thing was the parents had the same reaction.
  4. They are super easy to make – they only have a few ingredients and are really just stir and bake cookies. You could even experiment with various toppings or spices to change the taste without changing the texture and chewiness of the cookie.

Best part is they fill the after work craving for something sweet, satisfying and nutty that gives you the energy to get the rest of the day’s tasks accomplished without the drop in energy caused by sugar and carbohydrate rich foods.  

Who doesn’t love making something you know will be healthy for your family, yet also be something they enjoy eating? These fit the bill but won’t last long because they taste so amazing.

Note:

Make sure to take them out of the oven when they are still a bit soft in the center but just slightly brown on the edges. They will settle more as they cool and can lose their chewy centers if they are cooked too long.

 

 

 

 

Almond Butter and Jam Thumbprint Cookies
Votes: 1
Rating: 5
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Rate this recipe!
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    Servings
    15 - 20 cookies
    Cook Time
    20 minutes
    Servings
    15 - 20 cookies
    Cook Time
    20 minutes
    Almond Butter and Jam Thumbprint Cookies
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
      Servings
      15 - 20 cookies
      Cook Time
      20 minutes
      Servings
      15 - 20 cookies
      Cook Time
      20 minutes
      Ingredients
      Servings: cookies
      Units:
      Instructions
      1. Preheat the oven to 350 degrees. Cover your baking sheet with parchment paper.
      2. In a large glass bowl, combine the almond butter, eggs, coconut flour, vanilla, baking powder and Xylitol. Stir until well blended.
      3. Scoop up a spoonful and roll with your hands into a small ball about 1 inch size. Place on the baking sheet and gently press down with your thumb to create an indent for the jam. Continue rolling and pressing the rest of the dough placing the balls about an inch apart on the baking sheet.
      4. Using a small spoon or the tip of a dinner knife, place a small amount of preserves or jam in the center indentation of each cookie.
      5. Bake in the oven for between 11 – 14 minutes or until the lower edges of the cookies just begin to show a hint of browning. Try not to bake the cookies too long (the centers should still look like they are soft) because they will continue to firm up as they cool. Take the baking sheet out of the oven and let the cookies sit on it for about 10 minutes until they are cooled and firm enough to lift of the parchment paper.
      6. Enjoy their soft, chewy PB & J taste now or once completely cooled store in a covered container either in the refrigerator (keeps for 2-3 weeks) or the freezer (keeps for 2-3 months)
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