Gluten-free PB&J Thumbprint cookies

Peanut butter and jelly is a combination that can never go wrong. What about in a cookie, too? Irresistible! These vegan and gluten-free thumbprint cookies have crisp edges and a peanut butter center. Cookie perfection! ).

They’re also easy to make, requiring only eight ingredients and one bowl. 30 Minutes is all that is needed. Natural sweetener, oil-free, and grain-free! It’s magical. Let’s get baking!

To make these thumbprint cookies, whisk together three simple ingredients: maple syrup, peanut butter, and vanilla.

We then add almond flour, tapioca, and starch to keep them grain-free and gluten-free. They have a crisp exterior and a tender interior. The final dry ingredients are baking soda and salt. These will give the cookies a nice rise and taste.

After rolling cookie dough into tablespoon-sized balls, press the thumb on each one to create indents at the center.


See our Peanut Butter Review for 1/2 cup of creamy peanut butter.

1/4 cup maple syrup

1 tsp vanilla extract

Almond flour, 1 1/4 cups (we prefer Wellbee’s).

Tapioca starch, also known as tapioca powder (or flour), 3/4 cup

1/2 tsp baking soda

Half a teaspoon of sea salt

Raspberry or strawberry jam, 1/3 cup


Preheat the oven to 350 F. (176 C). Line a baking tray with parchment paper.

Add the peanut butter, maple sugar, and vanilla to a medium-sized mixing bowl. Mix thoroughly with a whisk. Add the almond flour, starch from tapioca, baking soda, and salt to your peanut butter mixture. Mix well with a rubber spatula or wooden spoon. If the mixture is too stiff to handle, you can use your fingers. The mixture should resemble thick cookie dough.

Use a teaspoon or small cookie scoop to scoop the dough. Roll into balls and place 2 inches apart on a baking sheet. Place about 1/2-3/4 teaspoons of jam in the middle of each cookie. Repeat with each cookie. Smooth out the top of the hole. The recipe, as written, will make about 20 cookies. They won’t spread too much, so you can fit them all on a standard-size baking sheet.

Then bake for another 13-16 minutes until golden. Enjoy after 10-15 minutes of cooling.

Keep leftovers covered in the refrigerator for up to a month. For the best texture, enjoy at room temperature.

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