PB&J Thumbprints

A twist on the childhood fave packs cramp-nixing potassium.

PB&J Thumbprints
Servings: 24 Prep 15 mins Cook 10 mins Start to Finish 25 mins


  • 1 1/2 cups whole-wheat pastry flour
  • 1/4 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup natural creamy peanut butter (no salt added)
  • 1 medium banana, mashed
  • 1/2 cup light brown sugar
  • 1 large egg white
  • 1/4 cup all-fruit raspberry jam

Make It

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone liner.

2. In a medium bowl, whisk together flour, oats, baking powder and salt. Set aside.

3. In a large bowl, combine peanut butter, banana, sugar and egg white with a wooden spoon or electric mixer set to medium until smooth. Add the flour mixture gradually and beat until combined.

4. Form dough into 1-inch balls, place on baking sheet 1 inch apart and make an indentation in the center of each cookie with your thumb. Fill each indentation with about 1/2 teaspoon of raspberry jam.

5. Bake for about 10 minutes or until cookies are lightly browned and jam is just starting to bubble. Let cool 5 minutes on sheet; transfer to a wire rack and cool completely.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 90, Fat, total (g): 3, sat. fat (g): , carb. (g): 14, fiber (g): 2, pro. (g): 3, sodium (mg): 38, calcium (mg): 13, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.