1/4 cup unsweetened almond milk or coconut milk, room temperature
3 tablespoons pure maple syrup, room temperature
1 teaspoon pure vanilla extract
1/2 cup strawberry or raspberry jam
INSTRUCTIONS
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
In large bowl, cream together brown sugar, peanut butter and coconut oil.
Add almond milk, maple syrup and vanilla. Mix until blended. Add flour mixture and stir until dough comes together.
Roll heaping tablespoon size scoops of cookie dough into balls. Place onto prepared baking sheet and indent center of cookie with thumb.
Bake cookies 5-6 minutes. Remove from oven and carefully place about 1/2 teaspoon jam into center of each cookie. Place back into oven and bake additional 5-6 minutes.
Allow cookies to cool on pan 3-4 minutes. Place on cooling rack to finish cooling. Place cookies on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2017/09/gluten-free-vegan-peanut-butter-and-jelly-thumbprint-cookies.html