"These are definitely going to be a hit over here. And they sound easy enough that my kids can make them, too!" - Raia Todd
A Quick Look At The Recipe
- ⏲️Ready In: 20 Minutes
- 👪Serves: 6
- 🍽 Calories and Protein: 214 kcals and 8 grams of protein
- 📋 Main Ingredients: Natural peanut butter, maple syrup, jam, and egg.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, and paleo.
- ⭐ Why You'll Love It: Soft, chewy cookies that bring you your favorite peanut butter and jelly flavor in each bite.
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There’s something nostalgic about peanut butter and jam that never gets old, and now you can enjoy it in cookie form without any flour, dairy, or fuss. These peanut butter and jelly thumbprint cookies are soft, chewy, and hit that perfect balance of salty-sweet with just five simple ingredients.
As a busy mom, I love having these on hand for after-school snack attacks (they're basically the grown-up version of my kids’ lunchbox favorite!). They're quick to make like these cookie dough protein balls without peanut butter, and tasty enough to count as a treat, just like this peanut butter protein bark or even these coconut flour thumbprint cookies. Whether you're craving comfort or need a better-for-you dessert, these cookies have your back.
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💭Why You'll Love This Recipe
Allergy-friendly: These peanut butter thumbprints are dairy-free, gluten-free, grain-free, and paleo, making them perfect for anyone with dietary restrictions.
Easy to make: With only 5 ingredients and no major kitchen skills, these flourless cookies whip up in just 20 minutes.
Classic flavor: Peanut butter and jam are staples no matter what age you are, and these cookies are no exception. They're always a hit.
Ingredients and Substitutions
You most likely already have everything in your cupboard (from these gluten-free pantry staples), and they whip up in under thirty minutes.
- Creamy peanut butter: You need natural, creamy peanut butter for these flourless thumbprint cookies to work, as it will mix easily thanks to the natural oils. Personally, I use homemade peanut butter.
- Jam: Any jam or jelly you have on hand will work for the cookies. We do a lot of chia jam, especially if we're making our gluten-free blueberry tart recipe too.
- Making them vegan: In my experience, replacing the egg with a flax egg hasn't worked well.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Nut butters: Change the taste but not the texture of these peanut butter and jelly thumbprints by using almond butter, cashew butter, or a mix in place of peanut butter.
Chocolate cookies: Add raw cacao powder to the mixture before baking for a subtle chocolate flavor.
Thumbprints: Though jam is tasty, you could also fill the dairy-free peanut butter thumbprints with a homemade dairy-free chocolate sauce or even caramel sauce with coconut milk.
How To Make Flourless Peanut Butter and Jam Cookies
Step 1: In a large bowl, combine all the ingredients. You can see I added cacao powder here for a chocolate twist.
Step 2: Mix until well combined and sticky.
Step 3: Use a trigger ice cream scoop to portion the cookies onto a lined baking sheet and then crisscross them with a fork before using a teaspoon to press in a thumbprint.
Step 4: Bake until barely cooked through, and then top each flourless cookie with peanut butter and jam.
Expert Tips
The gluten-free peanut butter thumbprint cookies won’t seem done when they come out of the oven, this is normal! Let them sit on the baking sheet to finish cooking before transferring them to a cooling rack. Be gentle as they're very delicate.
Know that these peanut butter cookies don't "fluff" up very much, they're dense and chewy instead.
Once cooled, store the cookies in an airtight container in the fridge for up to 5 days. They will firm up a bit once chilled. Just let them come to room temperature before serving them.
Flourless Peanut Butter and Jam Cookies FAQs
You should always fill thumbprint cookies after they have baked. Especially when using peanut butter, if you fill them before baking, the nut butter is most likely to burn in the oven while cooking.
To freeze peanut butter and jam thumbprint cookies, let them cool fully after baking. Then, do not add the thumbprint filling. Place them in a freezer-safe container, and they will stay fresh for up to 2 months. When you're ready for them, let them come to room temperature and add the peanut butter and jam into the thumbprints just before serving.
The difference between peanut butter thumbprint cookies and peanut butter blossoms is that blossoms are topped with a Hershey's Kiss, and normally rolled in granulated sugar. Whereas thumbrints are often topped with jam or jelly.
You want a sweet jam when pairing it with peanut butter. Most commonly used is raspberry jam for thumbprint cookies, but apricot or blackberry jam is delicious as well.
More Healthy Dessert Recipes You'll Love
If you tried this Peanut Butter and Jam Thumbprint Cookies Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Flourless Peanut Butter And Jam Thumbprint Cookies
Video
Equipment
- Silicone cooking sheet
Ingredients
- ½ cup natural peanut butter
- 1.5 tablespoons pure maple syrup
- 1 egg
- 1 tablespoon raspberry jam I use chia jam
- ¼ teaspoon baking powder
- 2 tablespoons natural peanut butter for topping
- 2.5 tablespoons jam for topping
Instructions
- Preheat the oven to 350 degrees
- In a large bowl, combine the peanut butter, syrup, egg, baking powder, jam and cacao if using. Mix until no clumps remain.
- Line a baking sheet with parchment paper.
- Portion the cookies into seven using an ice cream scoop then lightly press down with a fork (they do not expand too much).
- Use your thumb or a ½ teaspoon to press a small dent into the center of the cookie.
- Bake for 3 minutes, rotate the pan and bake for another six.
- Remove from the oven and let cool on the baking sheet.
- When cooled, divide out the peanut butter topping into the cookies. Then divide the jam and lightly swirl.
Notes
- The cookies won’t seem done when they come out of the oven, this is normal! Let them sit to finish cooking on the baking pan and then transfer them to a cooling rack. Be gentle.
- Store the flourless peanut butter cookies in the fridge in an airtight container for up to 5 days. Know that they will firm up a bit on storing.
- Any jam or jelly will work for the gluten-free cookies.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
The best ever flavor combo these cookies come out light but dense and absolutely delicious.
Katrina says
They look so cute! I know my kids would go crazy for them. We're a huge PB&J family 🙂
fitasamamabear says
It's the best ever combo 😀
linda spiker says
PB and J is always a winning combo but add chocolate and yowza!
fitasamamabear says
Chocolate makes everything better 😀
Renee D Kohley says
What kid doesn't love PBJ!? My girls will love making these - thanks!
fitasamamabear says
Right?! Best combo every haha - let me know what they think!
Farrah says
I have a plethora of different jams and nut butters--can't wait to try making these! They're such a classic! :]!
fitasamamabear says
We also have an alarmingly amount of jam/nut butter options haha they taste goof with them ALL 😀
Hope says
These look like they would be hard to stop at one! My little boy would love these!
fitasamamabear says
Haha I'm not going to say they're not addictive... 😀
Tessa Simpson says
Loving the flavor combo here...my kiddos would love these!!
fitasamamabear says
Right?! It's a total classic.
Raia Todd says
These are definitely going to be a hit over here. And they sound easy enough that my kids can make them, too!
fitasamamabear says
My toddler helped me! And by helped, I mean ate all my peanut butter 😀