BLW 🌱 suitable 6+ months 👶🏼 Makes 16 cookies
PB&J Thumbprint Cookies
Ingredients
- 1 large ripe banana (160g pre peeled weight)
- 1/2 cup /150g of nut butter (We use a 100% peanut smooth style)
- 1 cup /140g of wholemeal flour (Can substitute with plain flour)
- 1 tsp of baking powder (Optional)
- 2-3 Tbsp of chia jam or jam of choice (We mash raspberries and stirred through some chia seeds)
Instructions
- Preheat the oven to 180c/350f.
- In a large bowl, mash the banana, then stir in the nut butter.
- Add the flour and baking powder and stir to combine, then use your hands to knead into a large mass.
- Pinch off around 1 tablespoon of the mix and roll into a ball in your hands, then flatten to around 0.5cm in thickness and place on a lined baking tray/sheet. Repeat for 16-20 cookies.
- Use your thumb to press a dent in to the tops of each of the cookies, if they spilt around the sides just gently press them back together.
- Add 1/2-1 tsp of chia jam to each thumbprint hole.
- Place in the oven and cook for 9-10 minutes until lightly golden around the edges.
- Allow to cool on the tray for a few minutes and then transfer to a cooling rack to cool completely.
Notes
You can make these nut free by substituting the nut butter with sunflower seed butter or tahini.
If your dough feels too dry add a splash of soy milk. If it is too sticky to roll the balls in your hand add 1-2 Tbsp of flour and check again.
Store on the bench for 2 days, fridge for 5 days, or freezer for up to 2 months.
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