adapted from Martha Stewart Living
1 1/4 cups of whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup all-natural peanut butter
1/2 cup applesauce, no sugar added
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp vanilla
1/2 cup reduced sugar raspberry or strawberry jam
Preheat the oven to 350 degrees.
Mix all ingredients (minus the jam) in a bowl and mix well.
Scoop tablespoons of dough, and form into balls and place on a cookie sheet sprayed with nonstick cooking spray.
Bake for 8-9 minutes or until the cookies are puffy. Remove from oven, and make indentions in centers by pressing with your thumb (do it quickly, those suckers can be hot!). Return to the oven for 5-6 minutes, or until golden brown. Transfer to wire racks and let cool completely.
Heat jam in a small saucepan, stirring, until loosened, about 30-45 seconds. Spoon about 1/2 teaspoon into each indention. Store cookies in a single layer. Enjoy.
These freeze well.
Yield - 40 cookies
61 calories per cookie
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