Introducing Peanut Butter and Jelly Thumbprint Cookies—a delightful vegan and gluten-free treat that you simply must taste! These cookies boast a soft, pillowy almond flour base, generously filled with homemade chia seed jam.
We all know peanut butter and jelly are a classic combo, akin to peanut butter and chocolate. That’s why these thumbprint cookies are a heavenly match. Crafted with love, they feature a luscious blend of almond flour, peanut butter, and a dollop of my mixed berry chia seed jam.
Prepare to fall in love with these cookies! They’re incredibly soft, with a nostalgic peanut butter and jelly flavor that’ll transport you back to childhood with every bite.
Peanut Butter and Jelly Thumbprint Cookies are perfect for those following vegan or gluten-free diets. With just seven simple ingredients, they come together in a mere 30 minutes, making them an ideal treat for any occasion.
Peanut Butter And Jelly Thumbprint Cookies
Ingredients
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1/4 cup creamy peanut butter
- 2 1/4 cups almond flour
- 1/4 tsp salt skip if using salted peanut butter
- 1/3 cup chia seed jam
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the maple syrup, vanilla extract, melted coconut oil, and creamy peanut butter until smooth.
- Add the almond flour and salt (if using) to the bowl and mix until a dough forms.
- Using a double cookie scoop, portion out the dough and roll it into balls between your palms.
- Place each ball onto the prepared baking sheet. Using the back of the cookie scoop, gently press an indent into the center of each dough ball.
- Spoon about 1 tablespoon of chia seed jam into each indentation.
- Bake the cookies for 20-22 minutes, until golden brown.
- Allow the cookies to cool before enjoying!
- Store these delightful treats in an airtight container at room temperature and savor them within 4-5 days.