PB & J Banana Thumbprint Cookies

AHHHH. The nostalgic PB & J sandwich. Creamy, nutty and sweet. Can’t you just picture yourself taking a BIGGGGG bite into one of these sandwiches back in the day? As a kid, I always enjoyed banana slices with my PB & J. So I wanted to recreate a childhood favorite of mine into cookie form. These PB & J Banana Thumbprint Cookies are made with all the great PB & J flavors you love along with a few other essentials to keep you smiling and grinning all ride long. Just like Haley here ^^^

Recipe Overview And Taste Test

Ingredients

• 2 cups old-fashioned rolled oats

• 1 cup almond flour

• 1/4 cup coconut sugar

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp cinnamon

• 1/4 tsp salt

• 2 Tbsp hemp seeds

• 1 large banana mashed

• 3/4 cup creamy peanut butter melted

• 2 Tbsp coconut oil melted

• 2/3 to 3/4 cup of your favorite jam (I explored with blueberry and boysenberry!)

Directions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the peanut butter and coconut oil in a bowl until melted. Let it cool for a few minutes.

2. In a large bowl, whisk together the oats, almond flour, coconut sugar, baking soda, baking powder, salt hemp seeds and cinnamon. Add the banana and peanut butter/coconut oil mixture to the bowl and use a spatula to mix and combine Take a few minutes to really mix it together – the mixture will moisten totally, but you have to fold and turn the dough over a few times.

3. Use a spoon or ice cream scoop to scoop about 1 to 2 tablespoons of the dough into a ball. Place it on the parchment paper and repeat with the remaining dough. Lightly use a fork or glass on top of each cookie to flatten it. From there, use your thumb to make a crater in the center of the cookie for the jam filling. Add 1/2 to 1 teaspoon of jam into each cookie.

4. Bake the cookies for 12 to 15 minutes, or until golden brown. Remove and let cool completely. To keep fresh, wrap the individual cookies.

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