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Peanut Butter and Jelly Thumbprint Cookies
Source: dLife

Moist little thumbprint peanut butter cookies filled with sweet jam.

Prep Time: 10 minutes
Cook Time: 12 minutes
Difficulty: Easy

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 123.6
Total Carbs 17.9 g
Dietary Fiber 1.3 g
Sugars 8.0 g
Total Fat 4.3 g
Saturated Fat 0.5 g
Unsaturated Fat 0.0 g
Potassium 21.8 mg
Protein 3.6 g
Sodium 57.0 mg
Dietary Exchanges
1 Fat , 1/2 Other Carbs , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  cooking spray
0 3/4 cup  Peanut Butter, natural, chunky, unsalted
0 1/2 cup  Honey, dark
0 1/2 cup  Yogurt, vanilla, nonfat
1 each  egg whites
1 1/2 tsp  vanilla extract
1 cup  white all purpose flour
0 1/2 cup  whole wheat flour
1 cup  Oats, rolled, old fashioned
0 1/2 tsp  baking soda
0 1/4 tsp  salt
0 1/4 cup  Fruit Spread, blueberry, 100% fruit
  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.

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