Peeps, these are gluten and dairy free thumbprints for those of you that like chewy, salty peanut butter cookies, PB&J sandwiches, and eating sweets without a speck of pesky old gluten. Now personally, well, I’m awfully fond of gluten (a controversial stance, I know), but loads of people aren’t, and I’m trying to be more accommodating/gluten-free friendly.
In fact, it’s likely I would not even be blogging about this cookie sans-flour, save for the fact that my copy of A New Way to Bake from the Kitchens (aka the editors) of Martha Stewart arrived in the mail last week, and the recipe for cashew butter and jam thumbprints got me kind of excited. So, yes, I’m at it again: sharing a recipe here that isn’t exactly “original.” 
I did tweak it a bit, adding an extra yolk (for rich flavor and texture), extra salt (cuz I’m a salt-aholic), substituting light brown sugar for some of the granulated (I love the molasses-y flavor of brown sugar combined with peanut butter), and I finished these cookies with a sprinkling of coarse sugar and flaky sea salt (for sparkle, crunch and cuz … salt-aholic). 
But truly the recipe is only slightly adapted from A New Way to Bake. I love all of the baking books that come out of Martha’s “kitchens” and this one is no exception. The book “ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours … and other better-for-you … ingredients.” As stated above, although I’m pretty happy with my pantry as-is (just being honest, here), I totes get that there is a movement afoot and am happy to join in with this book as my trusty guide.
[yumprint-recipe id=’109′]
