These delicious, healthy peanut butter thumbprint cookies with prunes are low in sugar and contain nutritious wheatgerm. They are super quick and easy to make and you can prepare the prune filling in advance!
The inspiration for these healthy peanut butter thumbprint cookies came from my love of peanut butter and jam. Together, on a piece of toast. My idea of snack heaven! The prune filling isn’t exactly jam, not in the traditional sense anyway. But it’s fruity and sweet and that’s close enough. Jam tends to be quite sweet and I wanted to use something a little healthier. Prunes make an ideal alternative!
Healthy cookie dough for peanut butter thumbprint cookies
This cookie dough is very simple. I used a combination of flour plus some wheatgerm for a healthy twist. Wheatgerm is nutritious, has a mildly nutty flavour so works well in lots of different recipes. I’ve used it in this Healthy Banana French Toast Bake as well as easy Blueberry Muffin Recipe with Quinoa.
The cookie dough contains a generous amount of peanut butter (a naturally healthy ingredient), some butter and a moderate amount of sugar.
How to make thumbprint cookies
The dough comes together within minutes. Just cream the butter and peanut butter with the sugar until pale. Then gradually add in the egg, followed by the flour/wheatgerm mixture. Form small balls (the size of energy balls) and place on a baking sheet lined with non-stick paper. Flatten slightly and make a little indent in the centre using your thumb, the back of a small spoon or a melon baller. Fill with the prune mixture and bake in a preheated oven for 20 minutes.
How to make the prune filling for thumbprint cookies
Prunes are naturally sweet and packed full of nutrients. So they made a great alternative to jam. They are so sweet, in fact, that there was no need to add any sugar. The filling contains only 3 ingredients: prunes, water and coconut oil.
Just boil the prunes in a bit of water for 6-7 minutes until the prunes are soft and the mixtures starts to thicken. Squash the prunes with the back of a spoon as you stir to help the mixture thicken faster. Add the coconut oil, stir and leave to cool completely before making the cookies.
The coconut oil adds a hint of coconut flavour to the prune mixture but it’s subtle. (Add a little more if you prefer a stronger coconut flavour).
Make the filling ahead
This recipe is very quick and easy but it will come together even quicker if you prepare the filling ahead. Once cooled completely refrigerate it, covered, until you are ready to use it (overnight). Just bear in mind it is likely to thicken so you may have to add a few drops of water to it before you make the cookies.
More prune recipes
I’ve used prunes in other healthy ‘sweet’ recipes, including this blackberry tray bake
as well as this chocolate energy balls recipe:
More peanut butter snacks
If you are a fan of peanut butter you may also like these easy Peanut Butter Banana Muffins. Check out also this semi-sweet Healthy Chocolate Oatmeal Breakfast Cookies recipe. In addition to peanut butter it also contains currants. Great for breakfast on-the-go or snack. You might also like these super easy and nutritious breakfast/snack Peanut Blackberry Oat Bars with Cacao.
Check out also this collection of 27 everyday healthy cacao recipes.
Hope you like this healthy peanut butter cookies recipe. Let me know what you think:)
Peanut Butter Thumbprint Cookies with Prunes (Healthy)
- For the prune filling:
- 130 g prunes, pitted
- 1/4 cup water
- 1 tbsp coconut oil
- For the cookie dough:
- 130 g smooth peanut butter
- 70 g butter, room temperature
- 1 egg, beaten
- 1/3 cup wheatgerm
- 2/3 cup flour
- 1/3 cup sugar
- In a saucepan combine the prunes and water, cover and bring to boil. Simmer for 7-8 minutes until the prunes become soft. Remove from the heat, add the coconut oil and stir well. Puree the mixture. Set aside to cool completely.
- Combine the flour and wheatgerm and stir thoroughly. Set aside.
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a baking sheet with parchment paper. Set aside.
- Cream together the butter, peanut butter and sugar until the mixture is pale. Gradually add the egg beating all the time. Pour in the flour mixture bit by bit until it's fully incorporated, without overmixing.
- Form small balls (the size of energy balls) and place them on the baking sheet, not too close together. Flatten each ball a little and using your finger or spoon (if you've got a melon baller use that) make little indents in the centre. Fill the centre of each cookie with about 1/2 teaspoon of the prune mixture (if the mixture has become too thick add a few drops of water) and bake for 20 minutes.
- Remove from the oven and leave on the baking sheet for 5 minutes. Then transfer onto a cooling rack to cool completely. Yields 18 medium cookies.
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