You can’t go wrong when peanut butter and jelly are involved. And in a cookie? Irresistible! These vegan and gluten-free thumbprint cookies are tender with crisp edges, packed with peanut butter flavor, and have a fruity jam center (a.k.a. cookie perfection!).
Plus, they’re easy to make with just 8 ingredients, 1 bowl, and 30 minutes required! Naturally sweetened, grain-free, and oil-free too! We know: It’s magic. Let’s get baking!
These thumbprint cookies begin by whisking together three simple wet ingredients: peanut butter, maple syrup, and vanilla.
Then we add almond flour and tapioca starch, keeping them gluten-free, grain-free, and with a texture that’s tender on the inside and crisp on the outside. Baking soda and salt are the final dry ingredients for rise and flavor.
After rolling the cookie dough into tablespoon-size balls, each one gets a press of the thumb, creating indents in the centers.
Then they’re ready for raspberry or strawberry jam and a quick bake in the oven.
After baking comes the hardest part. Try to wait for the cookies to cool for 10-15 minutes to help them hold their shape and to let the jam cool a bit so you don’t burn your mouth (not speaking from experience here or anything 😉).
We can’t wait for you to try these thumbprint cookies! They’re:
Crisp on the outside
Soft on the inside
Peanut buttery
Perfectly sweet
Nostalgic
& SO delicious!
They’re the perfect cookie for PB&J lovers and would be so cute for baby showers, after school snacking, picnics, and beyond!
More Cookies for Peanut Butter Lovers
- Healthier Peanut Butter Chocolate Chip Cookies (GF & 1 Bowl!)
- 3-Ingredient No-Bake Peanut Butter Cookies
- Double Peanut Butter Chocolate Chip Cookies
- Pumpkin Peanut Butter Breakfast 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!
Gluten-Free PB&J Thumbprint Cookies
Ingredients
- 1/2 cup creamy peanut butter (natural, unsweetened // see our peanut butter review)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 ¼ cup almond flour (we like Wellbee's)
- 3/4 cup tapioca starch (also called tapioca flour)
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup raspberry or strawberry jam
Instructions
- Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
- To a medium mixing bowl, add peanut butter, maple syrup, and vanilla extract. Use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the peanut butter mixture. Use a wooden spoon or rubber spatula to mix well. You can use your hands if the mixture becomes too stiff to work with. It should look like thick cookie dough.
- Use a tablespoon or small cookie scoop to scoop the dough, then roll into balls before placing 2 inches apart on the baking sheet. Gently press your thumb into the center of each cookie and place about 1/2-3/4 tsp of jam into the center. Smooth the top of the jam and repeat with each cookie. Recipe as written should make ~20 cookies and they won’t spread much, so they should all fit on a standard-size baking sheet.
- Bake in the oven for 13-16 minutes, until golden. Let cool for 10-15 minutes, then enjoy!
- Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.
Video
Notes
*Nutrition information is a rough estimate calculated with Crofter’s Just Fruit Raspberry Spread for the jam.
*Adapted from our Easy Tahini Cookies.
Marie says
This recipe is AWESOME. I followed it exactly and it came out SO good. I baked mine for 13 min, and the texture was perfect. The only thing I would change is to reduce the salt a little bit. Thank you!!
We’re so glad you enjoyed them, Marie. Thanks so much for the lovely review! xo
Catherine Elkhattaby Strauch says
YUM YUM YUM YUM. I made a double batch, and subbed potato starch for tapioca flour since I realized I was out of TF after I’d already started. Oops. But it was still DELICIOUS. Shared them with a bunch of non-GF/vegan friends and they all asked for the recipe.
Super easy and straightfoward, SUPER delicious.
We’re so glad you enjoyed them, Catherine. Thanks so much for the lovely review! xo
Megan Bilodeau says
Holy smokes these were incredible!! New fave, for sure! Loved the simplicity of the recipe, love the blending of flavors, nothing overpowers or “sticks out,” and mostly impressed with the consistency of the cookie. It’s got that bite/soft combo that I love but can’t always duplicate. I used strawberry jam and it was perfect.
Thank you from this gluten-free lady who has a vegan hubber
xo!
Meg
We’re so glad you enjoyed them, Megan. Thank you so much for your kind words and support! xo
Theresa says
Can you use coconut sugar in these instead of maple syrup? Would it be a 1-1 sub? I’m not fond of maple syrup as a sweetener, except for pancakes and waffles. ☺️
Hi Theresa, hm, possibly! But the dough might be too thick and you may need to add a little liquid to get it to come together. However, the maple flavor isn’t noticeable in this recipe and we aren’t sure the flavor of coconut sugar would work as well. Let us know if you do some experimenting!
Jo says
Do you think I could use arrowroot instead of tapioca?
We haven’t tried it but we think it might work!
Catherine Elkhattaby Strauch says
I used potato starch and it worked perfectly, I bet arrowroot would work too!
Thanks so much for sharing, Catherine!
Geri says
Can you substitute sunflower butter for the PB? We’ve got peanut allergy in family
Hi Geri, yes! The flavor will be different, but it should work well!
Emily says
Just made these! They were really good! Good texture, sweetness was perfect, perfect size, and flavor. I did miss the crunch of peanuts though, so I think I’ll add crunchy PB or chopped peanuts next time.
Sounds delish! Thanks for the great review, Emily!
AK says
These are delicious and so easy to make! I subbed almond butter for the peanut butter as a personal preference and they turned out wonderfully.
Woohoo! Thanks for the great review and for sharing your modifications, AK!
Suzana Caro says
I just made them. They are delicious!!!! Thank you much for the recipe.
We’re so glad you enjoyed them, Suzana. Thanks so much for the lovely review! xo
C says
Do you think I could use a selfraising GF flour blend that made of rice flour, corn and potato starch, and rising agents? Instead of the almond flour, tapioca and baking soda?
We don’t think a self-raising gluten-free flour will work quite right in this recipe. The balance of tapioca starch and almond flour is key for the correct texture, but let us know if you do any experimenting! If you do try it, we would suspect you might need a bit less!
Caryn Shore-Genack says
Is there a different wet ingredient I can substitute the maple syrup for? I have diabetes and this recipe is a little too sweet for me.
And we are not GF…what is the gluten version tapioca starch? We like almond flour though…extra protein and no carbs!
Hi Caryn, you could sub a sugar-free maple syrup such as choc zero for the maple syrup. You can also try cornstarch or a little all-purpose flour in place of the tapioca starch. Although we haven’t tested this recipe with these adjustments and can’t guarantee results. Hope this helps!
Jessica says
What is a substitute for tapioca starch and almond flour? I don’t have either of those. And i dont need it to be gluten free
Hi Jessica! You can try all-purpose flour, you will probably need less to start! We suggest checking the consistency of the dough in the photos above as you slowly add the flour! Alternatively you could try this recipe!