These 6-ingredient PB & J thumbprint cookies are quick, simple and fun to bake. Gluten-free and naturally vegan, these peanut butter and jam cookies are oil-free and refined sugar-free — a healthier take on a childhood favourite.
The classic pairing of peanut butter and jam always takes me back to childhood. I remember sitting on the grass at school in sunny South Africa, savouring a peanut butter and strawberry jam sandwich on white bread. Those simple pleasures left a lasting impression.
Peanut butter cookies are another nostalgic favourite — my sister used to bake them constantly (we nicknamed her “Peanut Butter Brain”). I wanted to combine both memories into a healthier, quick-to-make cookie, so I developed these PB & J thumbprint cookies.
They’re nourishing, straightforward, and ready in about 15 minutes from start to finish. With only six ingredients, these cookies are perfect for busy days or when you want something comforting without a long bake time.
Ingredients & Substitutions
Just six simple ingredients create a tender, flavourful cookie. Here’s what to use and how to adapt each item:
Peanut butter: Use smooth peanut butter for the best texture. Any nut butter works, and sunflower seed butter is a great nut-free alternative.
Maple syrup: Adds natural sweetness without refined sugar. Honey, agave or another liquid sweetener can be substituted if preferred.
Ground almonds: Also called almond meal or almond flour — either works well for a naturally gluten-free base.
Baking powder: Provides a small lift to the cookies. Do not replace with baking soda.
Salt & vanilla extract: Small amounts of salt and vanilla boost the flavours and balance the sweetness.
Jam: I use store-bought strawberry jam, but any jam or fruit preserve you love will work.
How to Make PB & J Cookies
These gluten-free thumbprint cookies come together quickly. Prep takes about 5 minutes and baking is only 10 minutes.
1. Combine the wet ingredients. Whisk together the peanut butter, maple syrup and vanilla until smooth.
2. Add the dry ingredients. Fold in the ground almonds, baking powder and a pinch of salt until the mixture resembles cookie dough. If too dry, add an extra teaspoon of maple syrup.
3. Portion and shape. Divide the dough into 8 even pieces. Weighing and dividing for uniform cookies helps, but you can also measure by eye. Roll each piece into a ball, then gently flatten.
4. Make the thumbprint. Create a small well in the centre of each cookie with your thumb or the back of a small spoon. If edges crack, press them gently back together.
5. Fill the centres. Spoon about 1/2 teaspoon of peanut butter into each well, then top with 1/2 teaspoon of jam. I tested both orders and peanut butter first, then jam, gives the best result.
6. Bake. Bake at 190°C (170°C fan / 375°F) for about 10 minutes, until lightly golden. Allow to cool on the tray so they set.
Storage
Store cookies in the fridge to keep them crisper; at room temperature they will soften slightly. Keep in an airtight container or freezer bag for up to one week.
These cookies freeze well: place cooled cookies in a freezer-safe container or bag for up to three months. Thaw in the refrigerator for a few hours before serving.
More gluten-free, vegan cookie ideas
- Chocolate chip protein cookies
- Spirulina cookie bites
- Peanut butter millionaire shortbread
- Chocolate coconut biscuits
- 4-ingredient banana oat cookies
Baking in grams (why it matters)
I test recipes multiple times to ensure they’re reliable and easy to follow. One tip that consistently improves results is measuring ingredients by weight. A kitchen scale eliminates variations from different cup measurements and gives consistent, predictable results. If you don’t have a scale yet, consider getting one — it will improve your baking.
Now dust off your apron and get baking!
PB & J Cookies
Pin Recipe
Ingredients
For the cookies
- 2 tbsp smooth peanut butter
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 100 g ground almonds (almond meal/flour)
- 1/8 tsp salt (optional)
- 1/2 tsp baking powder
For the filling
- 4 tsp peanut butter
- 4 tsp jam
Instructions
- Preheat the oven to 190°C (170°C fan / 375°F). Line a baking tray with parchment paper.
- Whisk together the peanut butter, maple syrup and vanilla until smooth.
- Fold in the ground almonds, salt and baking powder until the mixture looks like cookie dough.
- Divide into 8 even pieces, roll into balls and slightly flatten. Make a small well in the centre of each cookie.
- Fill each well with 1/2 tsp peanut butter, then 1/2 tsp jam.
- Bake for about 10 minutes, until golden. Allow to cool before serving.
Notes
Nutritional values are estimates and will vary depending on ingredients and measurements.