Easy Peanut Butter and Jelly Thumbprints 

My kids are on Fall Break this weekend. So after a long day at the park enjoying 2016-10-07-16.31.44.jpg.jpg
the beautiful weather we wanted to make something together that would be super easy. I came across the idea for these from a recipe on I Quit Sugar, an Aussie site that I love. Not only are these ridiculously easy, they are full of healthy fat and protein. You can customize these with whatever jam works for you. I used Smuckers Strawberry and Honey jam. It seriously took longer to warm the oven than to whip these up! The end texture is a bit crumbly but this is a great gluten free option when you are craving PB&J!

Ingredients:
1 cup natural, unsweetened peanut butter
1 large egg
Jam of your choice

Directions:
Preheat the oven to 350º.
In a small bowl mix together peanut butter and egg until it is the consistency of cookie dough.
Form dough into balls by the tablespoon and place on a cookie sheet lined with parchment paper or a silicone liner. Using your thumb, create an indentation in each cookie for the jam to go in. Fill indentation with jam. Bake cookies for 10 minutes. Remove from oven and allow to cool for at least 5 minutes. Enjoy!

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