Peanut Butter & Jam Thumbprint Cookies

INGREDIENTS

1/2 cup

(136-152g) raspberry jam* (regular or sugar-free)

1 cup

white whole wheat flour (measured correctly)

3/4 tsp

baking powder

1/8 tsp

salt

1/2 tbsp

unsalted butter or coconut oil, melted and cooled slightly

large egg white, room temperature

1 tsp

vanilla extract

4 1/2 tbsp

creamy peanut butter

1/2 cup

brown or coconut sugar