Print

PB&J Thumbprint Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These nostalgic PB&J Thumbprint Cookies are soft, chewy peanut butter cookies filled with sweet strawberry jam and made with wholesome ingredients. A cozy, gluten-free treat that’s naturally sweetened, easy to bake, and perfect for a healthy snack or after-school dessert.

Ingredients

  • 1 cup natural peanut butter (creamy or crunchy)

  • 1/2 cup coconut sugar or brown sugar

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/4 cup almond flour (optional, for structure)

  • 1/3 cup strawberry or raspberry jam

  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a mixing bowl, combine peanut butter, coconut sugar, egg, vanilla, and salt. Add almond flour if using and mix until a soft dough forms.

  3. Scoop 1 tablespoon of dough at a time and roll into balls. Place on the baking sheet and press a thumb or the back of a spoon into the center of each to make an indent.

  4. Fill each indent with a small spoonful of jam.

  5. Bake for 10–12 minutes, or until cookies are set and lightly golden on the edges.

  6. Let cool on the baking sheet before transferring to a wire rack. Dust with powdered sugar before serving if desired.

Notes

  • Almond flour adds structure but can be omitted for a softer, chewier cookie.

  • Feel free to switch up the jam with your favorite flavor or a homemade version.

  • Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://yumfoodusa.com/pbj-thumbprint-cookies/