You can’t go wrong when peanut butter and jelly are involved. And in a cookie? Irresistible! These vegan and gluten-free thumbprint cookies are tender with crispy edges, packed with peanut butter flavor and have a fruity jam center (aka cookie perfection!).
Also, they are easy to make with cables 8 ingredients, 1 bowlAnd 30 minutes Necessary! Naturally sweetened, grain-free, and oil-free too! We know: it’s magic. Let’s bake!
These thumbprint cookies start by whisking together three simple wet ingredients: peanut butter, maple syrup, and vanilla.
Then we add almond flour and tapioca starch, keeping them gluten-free, grain-free and with a texture that’s soft on the inside and crispy on the outside. Baking soda and salt are the final dry ingredients for growth and flavor.
After rolling the cookie dough into tablespoon-sized balls, each makes a thumb press, making indents in the centers.
Then they are ready for raspberry or strawberry jam and a quick bake in the oven.
After baking comes the hardest part. Try to wait for the cookies to cool for 10-15 minutes to allow them to hold their shape and allow the jam to cool a bit so you don’t burn your face (not speaking from experience here or anything 😉 ).
We can’t wait for you to try these thumbprint cookies! They are:
& very tasty!
These are the perfect cookies for PB&J lovers and would be adorable for school snacks, picnics, and even baby showers!
More cookies for peanut butter lovers
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 20 (cookies)
- 1/2 the cup Creamy peanut butter (Natural, unsweetened // See our peanut butter review)
- 1/2 the cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 ¼ the cup Almond flour (We like Welby)
- 3/4 the cup Tapioca starch (also called tapioca flour)
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Sea salt
- 1/3 the cup Raspberry or strawberry jam
Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
In a medium mixing bowl, add the peanut butter, maple syrup, and vanilla extract. Use a whisk to combine thoroughly. Next add the almond flour, tapioca starch, baking soda and salt to the peanut butter mixture. Use a wooden spoon or rubber spatula to mix well. You can use your hands if the mixture becomes too stiff to work with. It should look like thick cookie dough.
Use a tablespoon or small cookie scoop to scoop the dough, then roll into balls before placing them 2 inches apart on the baking sheet. Gently press your thumb into the center of each cookie and place about 1/2-3/4 teaspoon of jam in the center. Smooth the top of the jam and repeat with each cookie. The recipe as written should make ~20 cookies and they won’t spread much, so they should fit on a standard sized baking sheet.
Bake in the oven for 13-16 minutes until golden. Let cool for 10-15 minutes, then enjoy!
Store leftovers at room temperature for up to 3-4 days or in the refrigerator for up to 1 month. Enjoy at room temperature for best texture.
*Nutrition information is a rough estimate calculated with Crofter’s Just Fruit Raspberry Spread for Jam.
*Adapted from our Easy Tahini Cookies.
Worship: 1 cookie Calories: 123 Sugars: 14.1 g Protein: 3 g Fat: 6.7 g Saturated Fat: 0.8 g Polyunsaturated Fats: 1.5 g Monounsaturated fats: 3.9 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 95 mg Potassium: 110 mg Fiber: 1.3 g Sugar: 7.5 g Vitamin A: 0 IU Vitamin C: 2.4 mg Calcium: 30 mg Iron: 0.4 mg