Friends! I’m so excited to share my new favorite cookie with you just in time for the holidays. They’re so easy to make, ready in 20 minutes, require no baking and just 5 ingredients, and they’re naturally sweetened! Let’s (not) bake!
The base for these cookies starts with creamy, salted peanut butter sweetened with maple syrup.
For gluten-free flour I used almond flour for its light texture, somewhat “cakey” flavor, and ability to absorb moisture without over-drying (like coconut flour can). While I didn’t test the recipe with other flours, I suspect oat flour, coconut flour (if reduced by half), or your gluten-free blend of choice would likely work.
Once your dough is formed, scoop out golf ball sized amounts and form into balls. Then use your finger or thumb to make an indent. Transfer to the fridge to chill while you make your jam.
To make the jam, all we’re essentially doing is blending up dried fruit and adding a little hot water.
I tested several jam options, including both store-bought jam, fresh chia-raspberry jam, and cooked compote. But none of these compared (see why in the notes) to this simple 1-ingredient blended option! It’s tart and sweet, not too wet, and sits perfectly in the thumbprint!
The jam recipe makes enough for about two batches of cookies, so you’ll have leftovers to use for future cookies and baked goods (think banana bread swirl), on top of oats, or stirred into chia pudding.
Once the jam is dolloped into the cookies, they’re ready to enjoy or chill back in the refrigerator!
We hope you all LOVE these cookies! They’re:
Easy & quick to make
& Absolutely delicious
These would make the perfect easy cookies to bring to holiday gatherings, cookie swaps, or to just have around the house when you’re craving a healthier treat.
If you’re into no-bake treats, also be sure to check out our Coconut No-Bake Cookies, Almond Butter No Bakes, No-Bake Chocolate Cake Bites, No-Bake Vanilla Cake Bites, No-Bake Lemon Poppyseed Donut Holes, and Vegan Peanut Butter No-Bake Cookies.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
5-Ingredient No-Bake Peanut Butter Thumbprints
- 1/2 cup natural creamy salted peanut butter (or sub other nut / seed butter)
- 1 pinch sea salt
- 1/4 cup maple syrup
- 1 ⅓ cup almond flour (or half this amount in coconut flour, plus more as needed)
- 1 cup dried unsweetened fruit (we used half wild blueberries, half cherries)
- 2 Tbsp warm water
- Add peanut butter to a medium mixing bowl. The peanut butter should be runny when measured. I recommend using natural peanut butter, meaning the ingredients should just be peanuts and salt. Then add maple syrup and stir until well combined.
- Measure out almond flour and add a little at a time until a workable dough forms (see photo). If too dry/crumbly, add more peanut butter or maple syrup. If too sticky or wet, add a little more almond flour. We added an additional few tablespoons to achieve the right consistency.
- Scoop dough out in 1 ½ Tbsp amounts (I like using this scoop) and gently roll into balls. Then pick up one cookie at a time and cradle it in your palm. Use your pointer finger or thumb to make an indent, being careful not to press too forcefully to prevent cracking. If the dough cracks, smooth the cracks over before chilling. Continue until all cookies are pressed, then transfer to the refrigerator to chill.
- To make your jam, add dried fruit to a food processor and blend until a ball forms or only small bits remain. Then add warm water 1 Tbsp (15 ml) at a time until a thick paste forms, scraping down sides as needed. Be careful not to add too much water or the jam will become too wet. We found 2 Tbsp (30 ml) to be the right consistency (as the recipe is written). You’re looking for a paste consistency.
- Remove cookies from refrigerator and add 1/2 tsp of jam to the center of each cookie. Press down to situate the jam as needed. Repeat until all cookies are filled. You’ll have leftover jam which you can cover, refrigerate, and reserve for future cookies, PB&J sandwiches, or oats!
- Store cookies well sealed in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying).
*As written, the recipe yields about 1/2 cup of jam, but you’ll only need 6 teaspoons for the cookies. If you have a small food processor, you can try to make a lesser quantity. It’s just difficult to make smaller batches in larger food processors and blenders since lesser quantities won’t blend well.
*Nutrition information is a rough estimate calculated with 1/4 of the total amount of jam.
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