Lykkers, ready for a bite of pure nostalgia? These gluten-free PB&J thumbprint cookies take everything you love about a classic sandwich—peanutty richness and fruity sweetness—and turn it into a tray of golden, jam-glistening treats.
The dough stirs together in one bowl (no mixer), bakes in minutes, and leaves you with cookies that are crispy outside, tender inside, and perfectly jammy in the middle.
They're naturally grain-free, sweetened with maple syrup, and use everyday pantry staples. Let's make a small batch that feels like a big hug.
Why these work (and what to know)
- Peanut butter. Natural, unsweetened peanut butter (just peanuts + salt) creates rich flavor and a chewy bite. If your jar separates, stir until glossy before measuring.
- Almond flour for tenderness. Finely ground, blanched almond flour keeps the centers soft rather than cakey.
- Tapioca starch for snap. Tapioca adds light crispness to the edges and helps the cookies hold their shape after you press the "thumbprint."
- Maple syrup over sugar. Liquid sweetener moistens the dough and caramelizes at the edges for lovely color.
- Jam matters. Choose a thick raspberry or strawberry jam so it bakes jammy, not runny. Seeded raspberry gives a pleasant crunch; strawberry is smoother and sweeter.
Ingredients (yields ~20 cookies)
- ½ cup (128 g) creamy natural peanut butter (unsweetened; well-stirred)
- ½ cup (120 ml) maple syrup
- 1 tsp vanilla extract
- 1¼ cups (120 g) blanched almond flour (fine grind)
- ¾ cup (90 g) tapioca starch (a.k.a. tapioca flour)
- ½ tsp baking soda
- ½ tsp fine sea salt
- ⅓ cup (100 g) raspberry or strawberry jam, thick style
Tools
- Mixing bowl + whisk and spatula
- Tablespoon scoop (or measuring spoon)
- Parchment-lined baking sheet
Step-by-step directions (precise & clear)
1) Preheat & prep (2 minutes)
- Heat oven to 350°F (176°C). Line a large baking sheet with parchment.
2) Make the dough (3–4 minutes)
- In a medium bowl, whisk peanut butter, maple syrup, and vanilla until glossy and fully combined.
- Add almond flour, tapioca starch, baking soda, and salt. Switch to a spatula and mix until a thick cookie dough forms. (If crumbly, add 1–2 tsp water; if sticky, dust in 1–2 tsp tapioca.)
3) Shape & imprint (5 minutes)
- Scoop dough by packed tablespoons (about 20 mounds).
- Press your thumb (or the back of a ½-tsp measure) into each center to make a deep well—not all the way through, but close.
4) Fill & bake (13–16 minutes)
- Spoon ½–¾ tsp jam into each well; smooth the top so it's level.
- Bake 13–16 minutes until edges are lightly golden and the bottoms are set. Rotate the pan at 8 minutes for even color.
5) Cool & enjoy (10–15 minutes)
- Cool on the sheet 10–15 minutes so the jam sets and cookies firm up, then transfer to a rack. Serve warm or at room temp.
Tips, swaps & troubleshooting
- Jam sinking? Wells too shallow. Press deeper next time, or add a smidge more jam at minute 8 of baking.
- Spreading too much? Your peanut butter was very runny.
- Nut-free variation: Use creamy sunflower seed butter (stirred smooth) and swap almond flour for ½ cup oat flour + ¾ cup tapioca.
Flavor changes (a hint earthy), but texture stays close.
- Extra peanut punch: Stir 2 Tbsp roasted peanut pieces into the dough for crunch.
- Flavor twists: A pinch (⅛ tsp) of cinnamon in the dough is lovely; lemon zest (½ tsp) complements strawberry jam.
Serving suggestions
- Coffee break tray: A small sprinkle of flaky sea salt on the jam just before serving elevates the sweetness.
- Party platter: Mix fillings—raspberry, strawberry, and a couple with apricot for tart contrast.
Make-ahead, storage & freezing
- Freezer (unbaked): Shape, press, fill with jam, and freeze in a single layer, then bag. Bake from frozen at 350°F (176°C) for 13–17 minutes.
- Freezer (baked): Freeze on a tray, then bag up to 1 month. Thaw at room temp; refresh 3–4 minutes at 300°F (150°C) if you like them slightly crisp.
Conclusion
Team raspberry seeds or silky strawberry? Did you add cinnamon, lemon zest, or crunchy peanut pieces? Share your jam picks and texture tweaks.
There you have it: a one-bowl, weeknight-easy cookie that delivers peanut-butter richness and jewel-bright jam in every bite. Keep a jar of PB and a small jar of jam in your pantry, and this bake becomes your anytime treat. What twists did you try, Lykkers—different jams, nut-free swaps, or mini two-bite versions?
