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Peanut Butter Thumprints

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The little jewels are amazing.  Peanut Butter Thumprints. They have become a household favorite, referred to as “the ultimate comfort food.”  In the directions I instructed you to dehydrate the cookies but in reality you don’t have to.  I was in the process of making a few trays of these and the guys dove right in and ate 3 of them before they even made it to the dehydrator.  They loved them!  Dehydrating them will just firm up the outside, but these cookies never get crunchy.

Cookie dough ingredients:

  • 2 cups oats, gluten-free
  • 1 cup oat flour
  • 1 cup peanut butter, raw, fresh ground
  • 1/2 cup raw agave nectar
  • 1/4 cup raw honey
  • 1/4 cup + 1 Tbsp raw cold pressed coconut oil, melted
  • 1 1/2  tsp vanilla extract
  • 1 tsp sea salt

Preparation:

  1. You will want to make two batters (one for the bottom layer and one for the top layer).  I recommend doing them separately as this batter is pretty thick.
  2. Make your oat flour with 1 cup of oats.  Place the raw oats in the food processor and process until it becomes a fine powder.
  3. Add in the remaining ingredients and blend until well incorporated.

Jam ingredients:

  • 1 cup of fresh strawberries, organic only
  • 1 cup of dried apricots

Preparation:

  1. Place the strawberries and apricots in your food processor and blend until well incorporated.

Assembly:

  1. Using a large ice cream scoop, scoop out some dough, placing it in and leveling it off.
  2. Drop it on a cutting board and cut the ball in 1/2.
  3. Take one section into your hand and roll into a ball.
  4. Place the ball on the cutting board and press your thumb into the dough, creating a crator.
  5. Fill the crater with the jam.
  6. Dehydrate at 145 degrees for 1 hour, reduce to 105 degrees and dehydrate for 4-8 hours.

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