Superfine teff flour works nicely for this cookie that riffs off the classic combo. To get the best shape for the cookies, use a cookie scoop for rounded dough mounds, or roll dough into balls (dough will feel oily). Make the thumbprint hollow after the cookies have baked, while they’re still hot; use the handle of a wooden spoon to save your thumbs from the heat. Use any kind of jelly or preserves you like; strawberry is always a favorite in my house.
7.05 ounces teff flour (about 1 1/3 cups)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1 cup creamy peanut butter
3 tablespoons canola oil
3 tablespoons 2% reduced-fat milk
1 1/2 teaspoons vanilla extract
1 large egg
20 teaspoons strawberry, grape, or apple jelly
Est. added sugars 8g
How to Make It
Preheat oven to 350°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk; set aside.
Place brown sugar, peanut butter, and oil in the bowl of a stand mixer. Cream together with paddle attachment until fully incorporated (about 1 minute). Add milk, vanilla, and egg; mix on medium-low speed another 1 minute or until emulsified. Add flour mixture, and mix on low speed until just combined (about 15 seconds). Using a rubber spatula, make sure there are no rogue streaks of peanut butter.
Scoop dough with a 1-tablespoon cookie scoop 2 inches apart onto baking sheets lined with parchment paper (or roll tablespoonfuls of dough into balls and arrange on baking sheets). Bake at 350°F for 10 minutes. Remove from oven; immediately make a “thumbprint” impression with the handle of a wooden spoon (tamp down 2 or 3 times for a nickel-sized indentation). Place cookies on a wire rack; cool completely. Spoon 1/2 teaspoon jelly into indentation of each cookie.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice