Peanut Butter and Jelly Thumbprint Cookies
peanut butter and jelly cookies
We all know peanut butter and jelly go together like peanut butter and chocolate. That’s why these peanut butter and jelly thumbprint cookies are a match-made in heaven. They are made with a pillowy soft almond flour and peanut butter shortbread base, and then stuffed with my homemade mixed berry chia seed jam.
You will love these cookies because they are extremely soft and have an irresistible peanut butter and jelly flavoring that will take you back to your childhood with the first bite.
ingredients in thumbprint cookies
Peanut Butter and Jelly Thumbprint Cookies are perfect for anyone that is either vegan or gluten-free. These cookies are made with just about seven simple ingredients and come together in just about 30 minutes.
maple syrup- I love using maple syrup in my recipes because it’s an all natural sweetener and it tastes amazing in baked good.
coconut oil- is an anti-inflammatory oil and has anti-microbial and anti-fungal properties.
vanilla extract- a must for any baked good!
peanut butter- all natural runny peanut butter is needed for this recipe. the only ingredient being peanuts and salt or just peanuts
almond flour- to keep this cookie gluten and grain free I use almond flour
salt- just a touch of salt if your peanut butter is unsalted
chia seed jam- I use my homemade chia seed jam for this recipe, it’s so easy to make and tastes incredible! However, free to use your favorite kind!
How to make the perfect thumbprint cookie
Making these Peanut Butter and Jelly Thumbprint Cookies is really easy and stress-free. Trust me, even if you aren’t a baker- you can make these!
Start by preheating the oven to 350F and lining 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 in the preheated oven for about 20 minutes, let them cool and enjoy!
These cookies are best stored in an airtight container at room temperature and enjoyed within 5 days.
I am an amateur baker, and my finished products usually do not come out as expected. However, these cookies were super delicious, even on my first try! They were soft in the inside and crunchy on the outside. The jam adds a nice fruitiness to it. I will be definitely making these again. Thank you for making such a wonderful recipe!
Hi hannah! (lovely name), but that’s amazing to hear. i’m so happy you loved it!
So so so good!! Taste just like a pbj and I loved the texture of these. Super easy to make too.
Hi Greta! I’m so happy to hear you loved the recipe! Thank you so much for your comment! xx