Gingerbread Thumbprint Cookies With Peanut Butter

Have all the fun of making your favorite childhood cookies—without the sugar overload.

Gingerbread Thumbprint Cookies
 Courtesy Image

Each of these cookies are only 88 calories, and made from rice flour, buckwheat flour, and chia seeds. They’re each filled with ½ tsp of peanut butter, and are sure to satisfy your sweet tooth.

Recipe and photo by Joana Oliveira of My Gut Feeling.

Prep time

10 min.

Cook time

20 min.

  • 1/2 cup warm water
  • 2 Tbsp chia seeds
  • 1/2 cup dark muscovado sugar
  • 2 Tbsp coconut oil
  • 3 Tbsp ground ginger
  • 1 Tbsp cinnamon, more to sprinkle
  • 1 cup buckwheat flour
  • 1 cup brown rice flour
  • 12 tsp peanut butter, divided for filling (or dark chocolate spread)
  • Shredded coconut to sprinkle (optional)

Preheat the oven to 350°, and line a small baking sheet with parchment paper.

Combine chia seeds and warm water, and allow to sit for about 5 minutes.

In a large bowl combine chia seeds and water, sugar, oil, ginger, and cinnamon; mix thoroughly. Slowly add the flours until well-incorporated.

With your hands create little balls with the dough, and place them in the baking tray.

Use your thumb to press in the dough and make a little hole halfway into the cookie.

Bake for 20 minutes.

While the cookies are still hot, fill them in with peanut butter for the butter to melt.

Sprinkle with cinnamon and/or shredded coconut, if desired.