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PBJ Thumbprint Cookies

This morning, while trying to fix my “new” haircut, I realized I’m totally sunk without a flatiron. A curling iron just won’t cut it.

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Here’s me yesterday. My hair looked the exact opposite of that today. I had no idea what to do.

Tonight, I had one of those “punch you in the gut” parenting moments. J Man was already on edge for some reason. He saw that I was cutting his potato slices with a heart shaped cookie cutter v. the alphabet cutters I usually use. He asked why. I said, “I’m using hearts because I love you.”

His response?

“I don’t love you.”

Took my breath away. WHAT?!? How rude! Granted, he’s 4 and has no clue what he’s saying, of course he loves me, but that was mean! I had no idea what to say.

A few days ago, a coworker gave me a giant ziploc bag full of almond meal. Not almonds. Not almond flour. Almond meal.

I truly had no idea what to do with it.

So because my new hair is a frizzy mess and because my 4 year old is not at all appreciative of the fact that I shunned caffeine while he was in the womb, make him pancakes on Sunday morning and cut his potato slices into flipping heart shapes, I decided to make cookies. So there.

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Almond meal

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Rolled oats

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Peanut flour

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Dough

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Pre-filling

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Post-filling, Pre-baking

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Post-baking marionberry jam

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Post-baking chocolate peanut spread.

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The chocolate was by far the best choice. Perfect with the crumbly almondy cookies.

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I tried one with lemon curd. Meh. Too sour. Just like J Man.

PBJ Thumbprint Cookies

ingredients

1 cup oat flour
1 cup almond meal
1/4 cup peanut flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup maple syrup

Your choice of filling (jam, lemon curd, peanut butter, Nutella)

Instructions

Process all ingredients in a food processor until combined. Roll into balls, pressing an indentation in the middle. Fill with your choice of filling. Bake at 350 for 12-14 minutes.

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