flourless pb&j thumbprints.
Now that I have 2 small kids I’ve regressed a little in my eating habits.
For instance, for breakfast I’ll often forego my usual egg on whole wheat, opting instead for bowl of cheerios (which we buy by the metric ton). I’ve also taken to loving pretzels, popsicles, Pirate’s Booty, a last minute grilled cheese, and the occasional handful of goldfish.
But nothing says kid food like peanut butter and jelly.
This is it’s own pb&j, except it’s a pb & j… & s & e & bs. Peanut butter. Jelly. Sugar. Egg. Baking Soda. Just 5 simple ingredients. That’s it.
Roll them up into little balls, press down with your index finger, and plop on a bit of your favorite jelly. Then be prepared to become a kid again.
Flourless PB&J Thumbprints
What You’ll Need:
1 cup natural peanut butter ($.72 at $1.69/jar at tjs)
1 cup white sugar ($.30 at $.60/lb)
1 egg ($.12 at $.12 per)
1 tsp. baking soda (trace)
1/4 cup preserves ($.36 at $.12/tablespoon for strawberry preserves at TJs)
Preheat oven to 350.
Combine peanut butter and sugar for about 2 minutes until well mixed. Add egg and baking soda and blend another 2 minutes. Dough may be crumbly – that’s normal; roll it in teaspoon size balls and place on a baking sheet. Press down with your index finger and fill the hole with jam.
Bake 12 minutes, or until slightly browned. Cool on a baking rack.
TOTAL: $1.50 or $.06 per cookie
114 calories per cookie
6 grams of fat
4 grams protein
.7 grams of fiber