These peanut butter thumbprint cookies are perfect if are looking for a quick vegan dessert. They contain one of the best flavor combinations- peanut butter and jelly. And these soft, delicious, and easy cookies bakes in ten minutes!
What you will need to make this recipe
- peanut butter: use creamy natural peanut butter for this recipe. Natural peanut butter is the kind that only lists “peanuts” and possibly also salt under the ingredients. It doesn’t have any added oils and sugar. This kind of peanut butter is runny and smooth and works best for the texture of this recipe.
- whole wheat flour: oat flour and all purpose flour also work in this recipe. However, I find that the cookies turn out the fluffiest with whole wheat flour.
- brown sugar: brown sugar interacts well with the baking soda to make the cookies extra fluffy. However, you can use any other granulated type of sugar.
- baking soda
- vanilla
- salt
- dairy free milk: use any dairy free milk that you like.
- jelly: raspberry and stawberry jelly work great.
How to make the peanut butter thumbprint cookies
To a large bowl, combine the peanut butter, flour, sugar, baking soda, vanilla, salt, and milk. Mix them well until you get a thick dough. I think it’s easier to use your hands to combine the ingredients.
Once you have created the cookie dough, form it into cookie dough balls about 1 inch in diameter. Line the cookies on a baking tray.
Use your thumb or a measuring spoon to create a dent on top of each cookie.
Fill the top of the cookie with the jelly.
Bake the cookies for 10 minutes at 350F/ 175C.
Allow the cookies to chill and enjoy!
This recipe makes for about 14 cookies.
If you liked this recipe, you might also like these other peanut butter and jelly desserts:
peanut butter and jelly pancakes
peanut butter and jelly sandwich cookies
Peanut Butter Thumbprint Cookies (Vegan)
Equipment
- baking tray
Ingredients
- 1 cup peanut butter
- 3/4 cup whole wheat flour
- 1/2 brown sugar
- 1 tsp baking soda
- 1 tsp vanilla
- 1/4 tsp salt
- 1/4 cup dairy free milk
- raspberry jelly
Instructions
- To a large bowl, combine the peanut butter, flour, sugar, baking soda, vanilla, salt, and milk. Mix them well until you get a thick dough. I think it’s easier to use your hands to combine the ingredients.
- Once you have created the cookie dough, form it into cookie dough balls about 1 inch in diameter. Line the cookies on a baking tray.
- Use your thumb, or a measuring spoon to create a dent on top of each cookie.
- Fill the top of the cookie with the jelly.
- Bake the cookies for 10 minutes at 350*F/ 175*C.
- Allow the cookies to chill and enjoy!
- This recipe makes for about 14 cookies.
Video
Nutrition
Can I make this recipe gluten free?
This recipe will work with oat flour, or with a gluten free flour that is specifically made for baking. A good example is this one by Bob’s Red Mill. I have not tested this recipe with almond flour or coconut flour, so I cannot say if this recipe will work with them.
How to store the cookies?
Store these cookies in an airtight container. You can store them in the fridge for up to one week, or at room temperature for 4-5 days.
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Made this delicious recipe for so many people and I get positive compliments every time!
I’m so happy to hear that !!! 🙂