Source: dLife

Moist little thumbprint peanut butter cookies filled with sweet jam.

Servings

2 cooking spray
0.75 cup Peanut Butter, natural, chunky, unsalted , well stirred before measuring
0.5 cup Honey, dark
0.5 cup Yogurt, vanilla, nonfat
1 egg whites
1.5 tsp vanilla extract
1 cup white all purpose flour
0.5 cup whole wheat flour
1 cup Oats, rolled, old fashioned
0.5 tsp baking soda
0.25 tsp salt
0.25 cup Fruit Spread, blueberry, 100% fruit (or any flavor)

1 Preheat oven to 300 degrees F. Lightly coat two baking sheets with nonstick cooking spray.
2 Mix the peanut butter, honey, yogurt, egg white, and vanilla in a bowl with an electric mixer on medium speed until well blended, about 3-4 minutes.
3 Add in flours, oats, baking soda, and salt, and stir until well mixed.
4 Drop the dough, 2 level tablespoons per cookie, 2 inches apart onto the baking sheet.
5 Flatten a little, then using the end of your thumb, make an indent in the middle of each cookie.
6 Place 1/2 teaspoon of jam into each thumbprint and bake until lightly browned, about 12 minutes.
7 Place cookies on a cooling rack to completely cool.

Chunky or smooth peanut butter can be used.