PB&Me Almond Butter Thumbprint Cookies
March 05, 2021

PB&Me Almond Butter Thumbprint Cookies

Home Recipes PB&Me Almond Butter Thumbprint Cookies

Ingredients:

  • 2 tbsp. dairy-free salted butter, melted
  • 1/2 cup coconut sugar
  • 1 large egg, room temperature
  • 1 cup instant whole grain oats
  • 1 cup almond flour
  • 1/2 tsp. sea salt
  • 4 tbsp. PB&Me powdered almond butter
  • 4 tbsp. water
Directions:
  1. Preheat the oven to 350 degrees and parchment line a cookie sheet.
  2. Combine the melted butter and coconut sugar in a medium mixing bowl.
  3. Add in the egg and mix until fully combined and smooth.
  4. Add in the whole grain oats, almond flour, and sea salt and mix until dough forms. Set aside.
  5. Combine the powdered almond butter and water in a small mixing bowl and mix until smooth and creamy.
  6. With a 1.5 tbsp cookie scoop, scoop the cookie dough into balls and place them onto the lined cookie sheet.
  7. With the back of a teaspoon measure or your thumb, gently press down in the middle of each cookie dough ball to form a small indent.
  8. Fill each indent with approx 1 tsp. of prepared almond butter.
  9. Bake for 10-12 minutes or until the edges are a light golden brown.
  10. Remove from the oven and allow to cool. Enjoy!