Gluten-Free PB&J Thumbprint Cookies – Minimalist Baker Recipes

Stacks of vegan gluten-free peanut butter and jelly thumbprint cookies

You possibly can’t go incorrect when peanut butter and jelly are concerned. And in a cookie? Irresistible! These vegan and gluten-free thumbprint cookies are tender with crisp edges, filled with peanut butter taste, and have a fruity jam heart (a.okay.a. cookie perfection!).

Plus, they’re straightforward to make with simply 8 substances, 1 bowl, and half-hour required! Naturally sweetened, grain-free, and oil-free too! We all know: It’s magic. Let’s get baking!

Jam, maple syrup, vanilla, salt, baking soda, peanut butter, tapioca starch, and almond flour

These thumbprint cookies start by whisking collectively three easy moist substances: peanut butter, maple syrup, and vanilla.

Whisking peanut butter, maple syrup, and vanilla in a bowl

Then we add almond flour and tapioca starch, protecting them gluten-free, grain-free, and with a texture that’s tender on the within and crisp on the surface. Baking soda and salt are the ultimate dry substances for rise and taste.

Spoon in a bowl of gluten-free peanut butter thumbprint cookie dough

After rolling the cookie dough into tablespoon-size balls, every one will get a press of the thumb, creating indents within the facilities.

Thumb pressing into the center of a dough ball

Then they’re prepared for raspberry or strawberry jam and a fast bake within the oven.

Dollops of jam inside peanut butter dough with the centers pressed in

After baking comes the toughest half. Attempt to look forward to the cookies to chill for 10-Quarter-hour to assist them maintain their form and to let the jam cool a bit so that you don’t burn your mouth (not talking from expertise right here or something 😉).

Close up shot of raspberry jam centers of peanut butter thumbprint cookies

We are able to’t wait so that you can strive these thumbprint cookies! They’re:

Crisp on the surface
Tender on the within
Peanut buttery
Completely candy
& SO scrumptious!

They’re the proper cookie for PB&J lovers and can be so cute for child showers, after college snacking, picnics, and past!

Extra Cookies for Peanut Butter Lovers

When you do this recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Holding up a partially eaten thumbprint cookie to show the tender, jam-filled center

Prep Time 15 minutes

Prepare dinner Time 15 minutes

Complete Time 30 minutes

Servings 20 (Cookies)

Course Dessert

Delicacies Gluten-Free, Grain-Free, Vegan

Freezer Pleasant 1 Month (see notes)

Does it maintain? 3-4 Days

  • 1/2 cup creamy peanut butter (pure, unsweetened // see our peanut butter assessment)
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 ¼ cup almond flour (we like Wellbee’s)
  • 3/4 cup tapioca starch (additionally referred to as tapioca flour)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup raspberry or strawberry jam
  • 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 completely mix. Subsequent add the almond flour, tapioca starch, baking soda, and salt to the peanut butter combination. Use a picket spoon or rubber spatula to combine properly. You need to use your fingers if the combination turns into too stiff to work with. It ought to seem like thick cookie dough.

  • Use a tablespoon or small cookie scoop to scoop the dough, then roll into balls earlier than inserting 2 inches aside on the baking sheet. Gently press your thumb into the middle of every cookie and place about 1/2-3/4 tsp of jam into the middle. Clean the highest of the jam and repeat with every cookie. Recipe as written ought to make ~20 cookies they usually received’t unfold a lot, so they need to all match on a standard-size baking sheet.
  • Bake within the oven for 13-16 minutes, till golden. Let cool for 10-Quarter-hour, then take pleasure in!

  • Retailer leftovers lined at room temperature as much as 3-4 days, or within the freezer for as much as 1 month. Get pleasure from at room temperature for finest texture.

*For freezing dough: Full steps 2 & 3, then place your unbaked cookies (jam included) into an hermetic container or freezer bag. When able to bake, place frozen cookies on a parchment-lined baking sheet and bake for 13-17 minutes, till golden.
*Vitamin data is a tough estimate calculated with Crofter’s Simply Fruit Raspberry Unfold for the jam.
*Tailored from our Straightforward Tahini Cookies.

Serving: 1 cookie Energy: 123 Carbohydrates: 14.1 g Protein: 3 g Fats: 6.7 g Saturated Fats: 0.8 g Polyunsaturated Fats: 1.5 g Monounsaturated Fats: 3.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 95 mg Potassium: 110 mg Fiber: 1.3 g Sugar: 7.5 g Vitamin A: 0 IU Vitamin C: 2.4 mg Calcium: 30 mg Iron: 0.4 mg


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