These Peanut Butter & Jelly Thumbprint Cookies with almond flour are an easy, naturally sweet treat made with simple pantry ingredients like runny peanut butter, maple syrup, coconut oil, and a homemade chia seed jam. They’re soft, chewy, vegan, and gluten-free, and give you that classic PB&J flavor in an adorable, snack-size cookie that’s perfect for quick baking days or sharing.

If you love better-for-you desserts like my peanut butter stuffed dates and other naturally sweet, no-fuss treats on the blog, you’ll love these thumbprint cookies too. They’re a fun twist on nostalgic flavors, just like my cinnamon roll cookies and snack-style desserts, and pair so delicious with a cup of coffee.

Tips & Tricks

• Use runny, natural peanut butter. A drippy, well-stirred peanut butter helps the dough come together smoothly and prevents the cookies from turning dry or crumbly. Feel free to swap for almond butter too if that’s more your jam!
• Pack the almond flour lightly. Spoon it into your measuring cup and level it off. Too much almond flour will make the dough stiff and harder to shape.
• Chill the dough if it feels too soft. If your kitchen is warm or your coconut oil is very liquid, chill the dough for 10 to 15 minutes so the cookies hold their shape better.
• Make the thumbprint before baking. Press the center gently with your thumb or the back of a teaspoon before adding the jam so the filling stays neatly in the middle.
• Let the cookies cool on the pan. These cookies are delicate when warm and firm up as they cool, so moving them too early can cause cracking.

How to Serve and Store

Serve these peanut butter and jelly thumbprint cookies once fully cooled so the centers have time to set. They’re perfect as an afternoon snack, a light dessert, or tucked into lunchboxes for an easy, naturally sweet treat.

Store the cookies in an airtight container in the refrigerator for up to 5 days. Because they’re made with almond flour and chia jam, they stay freshest when chilled. You can also freeze them for up to 2 months and let them thaw at room temperature before serving.

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Peanut Butter & Jelly Thumbprint Cookies with Almond Flour

5 from 2 ratings

Hannah Kling

Peanut Butter and Jelly Thumbprint Cookies are a delicious vegan and gluten-free cookie recipe that you need to try. These cookies are made with almond flour, maple syrup and homemade chia seed jam.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8 servings

Ingredients  

1x2x3x

• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/3 cup coconut oil (melted)
• 1/4 cup runny peanut butter
• 2 1/4 cups almond flour
• 1/4 tsp salt (omit if using salted peanut butter)
• 1/3 cup chia seed jam

Instructions

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a large bowl, mix together the maple syrup, vanilla extract, runny peanut butter and melted coconut oil until smooth and creamy.
• Next, add in the almond flour and salt and mix until a dough is formed.
• Using a double cookie scoop, scoop the dough and roll between the palm of your hands.
• Place the ball on the baking sheet and using the back of the cookie scoop, gently press an indent in the center of the cookie dough, then fill each one with about 1 tbsp of chia seed jam.
• Bake the cookies for 20-22 minutes, let them cool and enjoy!
• These cookies are best stored in an airtight container at room temperature and enjoyed within 4-5 days.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!