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Thumbprint Peanut Butter Cookies with Chocolate Chips

Course Dessert
Servings 24 cookies
Author Carolina Jantac, MS, RD, LD


  • 1 cup of whole wheat flour
  • ¾ teaspoon of baking powder
  • ½ tablespoon of coconut oil
  • 1 egg at room temperature
  • ¼ cup + 1 tablespoon of Once Again Crunchy Peanut Butter
  • ½ cup of sugar or equivalent in sugar substitute
  • 1 teaspoon of vanilla
  • ½ cup milk of your choice


  1. Whisk egg at room temperature and add peanut butter, coconut oil, vanilla and sugar.
  2. Mix well, and then slowly add in wheat flour mixed with baking powder. Finally, add  milk as needed to form dough. You may need a little more than a ½ cup for a smooth dough. Roll about 1 tablespoon of dough at a time into small rounds. Using the back of a ¼ teaspoon create small wells in each cookie, or just use your thumb!
  3. Then fill each with chocolate chips or your favorite jam. Bake them in  an oven preheated  to 350 degrees Fahrenheit for 12-20 minutes. Store cookies  in airtight container for up to 4 days.

Recipe Notes