Eggless Butterless Peanutbutter - Jam Thumbprint Cookies

There is a story behind most of the dishes that are posted here. It may be how the dish came into being or what happened / was happening when the dish was getting done, the reaction and the feedback from the family and so on.

Well, the story behind this cookie is that it was born when I remembered that I had forgotten to soak fruits for baking a fruit cake, which should have been the post for the day!

I was running out of options and a cookie seemed to be the best option for a quick bake. Since I don't stock up on butter I used oil and made this peanut butter cookies. Since the Lil one loves jam, I made a thumb print cookie.

And the pics were clicked in a hurry too.Out of the three pics that were clicked, two of them are featured here!

I used:
Makes around 3 dozen small cookies

Whole wheat flour- 1 cup
Powdered sugar- 1/2 cup
Oil-1/4 cup
Milk-1/3 cup
Peanut butter- 1/2 cup
Baking soda-1 teaspoon

Mix together 2 tablespoons of mixed berry jam with a little hot water.

Take the flour, sugar, baking soda in a bowl and whisk well to combine.

Add oil , peanut butter and milk and mix to form a dough. If it is too sticky add a little flour. If the dough is too dry and crumbly add a little milk.

Pinch out equal sized balls and place them on a baking tray lined with parchment paper. Place them a little far apart as these cookies tend to spread.Press down each ball with a bottle lid so that you get a small depression in the center. Bake in a pre heated oven at 180 degree for 12 minutes/ till the bottom of the cookie is brown.As soon as they are out of the oven, I pressed the cookies again with the same lid so that the indent was deep enough to hold a bit of jam. Cool on a wore rack.

Spoon a little of the jam into the center of each cookie and serve.

I have joined a group of friends in a baking event called Bake-a-thon.We will be posting baked goodies on Mondays, Wednesdays and Fridays all through December.Do take a look at what we all have baked so far!!


This is part of the Bake-a-thon 2016
An InLinkz Link-up

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