Peanut Butter And Jelly Thumbprint Cookies
These peanut butter thumbprint cookies are filled with raspberry jam for that perfect “pb & j” combo! These cookies are made gluten-free with almond flour and only take 20 minutes to make!
Gluten-free thumbprint cookies with peanut butter
This one is for the peanut butter fans! I love using peanut butter in dessert recipes, especially when it comes to peanut butter cookies.
These Peanut Butter And Jelly Thumbprint Cookies are a twist on the holiday classic. The classic cookie is made with a shortbread dough and a jam filling. For this recipe, we’re making a peanut butter-based dough that tastes SO delicious paired with a jam center.
Why you’ll love this recipe
- Easy to make. You can make these thumbprint cookies in just 20 minutes!
- Perfect for the holidays. Whether your making these cookies to give out as holiday gifts, baking them for a holiday party, enjoying them at home by the fire, these cookies are the perfect cozy addition to your holidays.
- Gluten-free cookies. These cookies are made with almond flour so they are naturally gluten-free. They are also made healthier with less sugar than your average cookie!
Thumbprint cookie ingredients
- Peanut butter: this recipe uses traditional creamy peanut butter. I haven’t tested out the recipe with natural peanut butter, so I recommend using creamy.
- Coconut sugar: you can also use brown sugar if you prefer
- Egg: one egg to help the cookies bind together.
- Vanilla extract: use real vanilla extract for the best taste.
- Baking soda: this will help the cookies rise.
- Salt: to balance out the sweetness in the cookies
- Almond flour: this will make the cookies easier to roll.
- Jam: I recommend raspberry or strawberry jam for a classic peanut butter and jelly taste.
How to make peanut butter thumbprint cookies
In a stand mixer, mix together the peanut butter, coconut sugar, egg and vanilla extract until light and fluffy. Add in the baking soda, salt and almond flour until everything is incorporated.
Use your hands to roll out the dough into small balls, then use your thumb or a spoon to press down into the center of each cookie to form a well.
Bake at 350 degrees F for 7 minutes. Then remove and add jam o the center of the cookies. Place back in the oven for another 5 minutes. Remove and let cool completely before eating.
How to store
Store leftover cookies on the countertop in an air-tight container for up to a week.
These cookies freeze well. To freeze, let the cookies cool completely, then transfer to an airtight container or a freezer bag. Place in the freezer for up to 2 months. Let thaw on the countertop.
Tips for making this recipe perfectly
- Use creamy peanut butter. I haven’t tested this recipe out with drippy peanut butter, so I can’t say if the texture will come out the same. I use natural creamy peanut butter which works best for these cookies.
- Make sure to use almond flour, not almond meal. Almond flour is more finely ground and will result in a better texture in these cookies.
- If the cookie dough feels too sticky to roll into balls, place the bowl of cookie dough in the fridge for 15 minutes.
- Use a cookie scoop to measure out even cookies.
- You can prepare the dough for these cookies in advance and keep it wrapped up in some parchment paper in the fridge until you’re ready to make these cookies.
More cookie recipes to try
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If you’re a fan of pb & j then you’ll love these Peanut Butter And Jelly Thumbprint Cookies!
- Preheat the oven to 350˚ F and line a baking sheet with parchment paper.
- Mix the peanut butter, coconut sugar, egg, and vanilla extract together in a stand mixture or a bowl until light and fluffy.
- Then add in the baking soda, salt and four and mix until everything is incorporated.
- Using your hands, roll out 1 tbsp small balls of dough, and then slightly flatten them into a patty shape onto your baking pan.
- With your thumb or a spoon, press down into the centre of each cookie to form a little well.
- Bake for 7 minutes, then remove from the oven and fill the center of each cookie with Jam. If your cookies rose in the oven and the center well isn’t deep enough, use a spoon and press down into the center of each cookie while they are still warm.
- Bake again for 5-6 minutes or until cookies are golden around the edges. Let cool and enjoy.
Use creamy peanut butter. I haven’t tested this recipe out with drippy peanut butter, so I can’t say if the texture will come out the same. I use natural creamy peanut butter which works best for these cookies.
If the cookie dough feels too sticky to roll into balls, place the bowl of cookie dough in the fridge for 15 minutes.
Use a cookie scoop to measure out even cookies.
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
Keywords: gluten-free thumbprint cookies, peanut butter thumbprint cookies