Gluten-Free Peanut Butter Thumbprint Cookies
Makes: Makes about 14 cookies
  • 1 cup all natural peanut butter (no palm oil or hydrogenated oils or sugars)
  • ¾ cup sugar
  • 1 large egg, at room temperature
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • Eden Foods Organic Concord Grape Butter or other jam or jelly
  1. Position rack in center of oven. Preheat oven to 350°F. Line a baking sheet pan with parchment paper; set aside.
  2. Beat the peanut butter and sugar with flat paddle of standing mixer, or in a bowl with an electric mixer until combined, about 2 minutes. Beat in egg until combined, then beat in baking soda, vanilla and salt.
  3. Drop by large tablespoonful on prepared pan spacing evenly. (You can fit all the dough on one sheet). Roll each into a ball or deposit dough using a #40 Zeroll scoop. Make an indentation with your thumb in the center top going most of the way down or use the end of a wooden spoon that has a rounded handle (see image above).
  4. Bake for about 12 to 15 minutes or until the edges are firm; the centers will be slightly soft and the tops and edges will have a crackled appearance. Most likely the “thumbprint” will not be so pronounced; press down with dowel or thumbs again. Place on rack. The cookies are delicate; do not try to remove from pan until completely cooled. Store at room temperature in an airtight container in single layers separated by parchment for up to 3 days.
Recipe by Bakepedia at