Today’s recipe is a moist take on the traditional ‘thumbprint’ cookie, made even better with the addition of salt free peanut butter! As originally written it calls for jam in the center of each cookie. PB & J cookies? Mmmm. But peanut butter goes well with so many things.. apple butter, mashed up banana, or (my personal favorite) NUTELLA. NOW we’re talking! Although these cookies may look and sound decadent, don’t be fooled. The only fat comes from the peanut butter itself, and the egg yolk has been eliminated altogether. They’re health food, through & through. And I’m sticking to that!
Adapted from the American Medical Association Healthy Heart Cookbook.
Yields about 2 dozen cookies.
SODIUM CONTENT: 9 mg per cookie
3/4 c. no-salt-added peanut butter, creamy or chunky
1/2 c. honey
1/2 c. nonfat vanilla yogurt
1 egg white
1 1/2 t. pure vanilla extract
1 c. all-purpose flour
1/2 c. whole wheat flour
1 c. oats
1/2 t. Featherweight sodium free baking powder (sold at Whole Foods markets and online)
1/4 c. filling of choice (jam, jelly, preserves, apple butter, mashed fruit, nutella, etc.)
Preheat oven to 300 degrees. Lightly grease two baking sheets with cooking spray and set aside.
Using a hand-held or stand mixer, combine the peanut butter, honey, yogurt, egg white and vanilla; beat on medium speed 3 minutes. Add the flours, oats and baking powder and stir until combined.
Drop cookies by 2-tablespoonfuls onto the prepared baking sheets and flatten slightly. Make a thumbprint in the center of each cookie and spoon 1/2 teaspoon filling into each.
Bake on middle rack in oven until cookies are just lightly brown on the edges, 12 minutes. Remove from oven and transfer cookies to a wire rack to cool.