Tender, naturally-sweetened peanut butter thumbprint cookies filled with a tart, incredibly flavorful jam! No baking required, just 5 ingredients total, and ready in 20 minutes!
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.
Store cookies well sealed in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying).
*We tested several different jam options but the dried fruit was by far the best option for texture and flavor. We recommend using a semi-tart dried fruit like cherries for a nice salty-sweet-sour balance. Note: We also tested the cookies with store-bought jam (but found it too wet and sweet), chia compote (but found it too watery), and fresh mashed berries with chia seeds (but found the flavor too weak and the texture too watery).
*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.