Vegan Peanut Butter and Jelly Thumbprint Cookies

Do you need more amazing vegan cookie recipes?! I’ve got you covered!

This new recipe for vegan peanut butter and jelly thumbprint cookies will have you drooling. You will be as obsessed as I am. I sometimes forget how classic and yummy the combination of peanut butter and jelly is.

It’s truly delicious. The nuttiness of the cookie and fresh fruity jam come together in a harmony of perfection.

Vegan Peanut Butter and Jelly Thumbprint Cookies

The recipe is simple: make the cookies in the food processor, bake for 8-10 minutes, then top with jam.

Sometimes baking can be a time sucker but these vegan peanut butter and jelly thumbprint cookies only take 10 minutes to prep and 10 minutes to bake…I think we all have 20 extra minutes for these babies.

Vegan Peanut Butter and Jelly Thumbprint Cookies

Common Questions:

  1. Can I use strawberry jam instead of raspberry jam?! Yes! Please use any jam you like. You can even use apricot jam – that would be fab.
  2. Can I substitute the peanut butter with almond butter? Definitely. You can also use sunflower butter or tahini.
  3. Do these freeze well? Yup. You can freeze them!
  4. How should I store the cookies? You can store them covered or in a container for a few days.
  5. Will my non-vegan friends and family like them? 100%! You’d be crazy not to like these.

Vegan Peanut Butter and Jelly Thumbprint Cookies

Cookies Cookies Cookies

My batch yielded about 12 cookies give or take. My fiancè immediately ate some when they came out of the oven so I didn’t get the chance to count them accurately (sorry LOL). When he came home for his lunch break, he gobbled them up and ate three!

The best part about baking is sharing with others!

There’s something special about the reaction you get when you make someone’s day by offering them the goodies you baked.

Bring the vegan peanut butter and jelly thumbprint cookies to a potluck, make a batch for your co-workers, bake them with your kids, or just make for yourself – that’s totally okay too!

Vegan Peanut Butter and Jelly Thumbprint Cookies

If you’re like me and you crave something a little sweet after dinner, one of these vegan peanut butter and jelly thumbprint cookies is the perfect little dessert. In addition, you could drizzle them with chocolate for extra yumminess if you wanted.

Honestly, you can put your own spin on the cookies and get creative. Use a unique flavored jam, drizzle on chocolate, use frosting instead of jam, etc.

Vegan Peanut Butter and Jelly Thumbprint Cookies

Can’t find healthy jam in the store? You can even make homemade no refined sugar raspberry jam if you’d like. I get my jam at Trader Joe’s or Whole Foods. Try to look for one without added sugar if you’re getting store bought.

Vegan Peanut Butter and Jelly Thumbprint Cookies

Share the Love

Pin this recipe on Pinterest, share the link on Facebook to show family and friends, or better yet, post a picture to Instagram or Facebook of your #healthygirl recipe creation and tag me @healthygirlkitchen.

Vegan Peanut Butter and Jelly Thumbprint Cookies picture

What are you waiting for? Get baking!

Vegan Peanut Butter and Jelly Thumbprint Cookies

10-minute thumbprint cookies will be your new favorite dessert. These vegan thumbprint cookies are 100% plant-based, oil-free and gluten-free. 
prep time 10 mins
cook time 10 mins
total time 20 mins

the ingredients

  • 1 cup + 2 tbsp almond flour
  • 1/2 cup creamy peanut butter
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 cup jam of choice I used raspberry
  • 2 tbsp water
  • pinch of salt

instructions

  • Preheat oven to 350 degrees F and prep a baking sheet with parchment paper.
  • In a bowl, whisk together almond flour, baking soda and pinch of salt.
  • Add peanut butter, coconut sugar and vanilla to the food processor and blend until combined. Now pour in the dry almond flour mixture into the food processor and the 2 tbsp of water. Blend until combined scraping down sides as necessary. 
  • Form dough into 1 -inch balls and add them on the baking sheet, leaving space in between cookies. Press down on each cookie with your thumbprint to leave a hole for the jam.
  • Bake for 8-10 minutes. Remove from oven and add jam into the center of each, about 1 tsp.
  • Serve and enjoy! 

In good health,

Danielle

If you liked this cookie recipe then you’d LOVE my plant-based gluten-free oatmeal raisin cookies!

Soft-Baked Oatmeal Raisin Cookies

Need a healthy brownie recipe?! Check out my famous chocolate frosted chickpea brownies.

Chocolate Frosted Vegan Brownies

Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. MK says:

    Hi,
    Flour is hard to come by these days. I have whole wheat, almond meal and all purpose at home. Could I substitute one of them for the almond flour? If yes, which? Same amount?
    Thank you!

    1. Danielle Keith says:

      I haven’t tried them with anything other than almond flour so I can’t speak to how another flour would taste.

    2. OB says:

      I used this recipe with all purpose flour. I don’t know if it changed anything but it tasted epic!

  2. Breanna Foley says:

    Hi there! So excited to try this recipe, it looks perfect! Just wondering if I don’t have a good processor would a blender work or is there another method that you recommend?