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No-Bake Thumbprint Cookies

February 13, 2018 by PetraScott 14 Comments

no-bake thumbprint cookiesIf you love peanut butter and jelly but want an upgraded version of the classic, then make these no-bake thumbprint cookies. They are perfectly sweet, peanut buttery, and filled with a tart, flavorful jam. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.

Do you ever just crave a spoonful (or a few) of peanut butter? Yea, me too! I've always felt awkward being that person with a jar of creamy peanut butter at my desk. So, instead of eating peanut butter by spoonfuls, I've been trying to find some recipes that satisfy that same craving.

These no-bake peanut butter & jam thumbprint cookies are exactly what does the trick for me. They're rich, dense yet tender, with the perfect amount of sweetness. Since these thumbprints are mainly peanut butter, they are soft but rather heavy; definitely not your typical light and cakey cookie. In fact, they're more like peanut-buttery energy bites.

peanut butter jelly thumbprint cookies

Tips for Making Peanut Butter & Jam Thumbprints

Ingredients

It only takes three ingredients (plus jam) to make these thumbprint cookies rich, peanut buttery, and addictive. Here’s what you need:

  • Peanut butter: natural creamy peanut butter is the best for this recipe, meaning the only ingredients the peanut butter should contain are peanuts and salt. Make sure the peanut butter is well-stirred and runny. If it's too stiff/dry, the ingredients won't bind properly, and the cookies will crack when you make the indentation in the center. If all you have is dry nut butter, add a little bit of melted coconut oil to add some moisture back.
  • Coconut flour: these no-bake thumbprints work with coconut flour, almond flour, oat flour, or a combination of these flours. Coconut flour is my favorite because it's slightly sweet and very soft. Almond flour is a close second with a slightly nutty flavor and a light, cake-like texture. Oat flour has the most neutral flavor but is slightly grainy, producing hearty peanut butter and jelly thumbprint cookies with a rustic feel. While you can substitute almond flour with oat flour in a 1:1 ratio, coconut flour is much more absorbent than the other two. So when substituting coconut flour with almond flour, for instance, you'll need to use four times the amount. 
  • Maple syrup: I love the bold, complex flavor of maple syrup, but you can use any liquid sweetener you like. Just keep in mind that every liquid sweetener has a different level of sweetness, so you might need to adjust the amount. 
  • Jam: strawberry jam is the classic filling for thumbprint cookies, but choose your favorite flavor of jam or use a mix. 

ingredients for no-bake thumbprint cookies

How to Make No-Bake Thumbprint Cookies

Once you’ve measured your ingredients, these no-bake thumbprint cookies come together in a flash!

  1. Mix the ingredients. Add the peanut butter, coconut flour, and maple syrup to a medium bowl and mix until well combined. The mixture should be moist and tender, so the thumbprint cookies don't crack when you make the indentation. If it's too dry, add a tablespoon or so of coconut oil to help bind everything together.
  2. Shape the mixture. Using a 1 ½-Tbsp./22.5-ml cookie scoop or a spoon, scoop out the mixture and roll it into a ball. Place the ball onto a parchment paper-lined baking sheet. Repeat until all the mixture is used up. Then, use your thumb to make an indentation in the middle of each cookie.  The best way to prevent the thumbprint cookies from cracking when making the indentations is to cup them in your palm, keeping the dough as compact as possible, and not to press too forcefully. If the dough cracks, smooth the cracks over before chilling.
  3. Chill. Transfer thumbprint cookies to the refrigerator to firm up, for about 20 minutes.
  4. Fill. Once chilled, spoon a little jam - about ½-tsp. - into each indentation. Repeat until all cookies are filled.

how to make thumbprint cookies

how to make no-bake thumbprint cookies

 

How to Store No-Bake Thumbprint Cookies

  • Refrigerating: transfer the thumbprint cookies to an airtight container and refrigerate them for up to 1 month.
  • Freezing: transfer the thumbprint cookies to an airtight container, separating each layer with parchment paper so the cookies don't stick together, and freeze them for up to 3 months. 

no-bake thumbprint cookies with peanut butter and jam

More No-Bake Cookies

  • Peanut butter cookies: these no-bake peanut butter cookies are bursting with peanut butter flavor! They're perfectly sweet, chewy, and tender.
  • Coconut macaroons: the most coconut-y of all cookies, these coconut macaroons will leave you in tropical, coconutty heaven. They are delicious by themselves but even more irresistible when dipped in dark chocolate.
  • Chocolate coconut macaroons: if you love the combination of chocolate and coconut, these raw chocolate coconut macaroons will be your new favorite dessert. They are coconutty, chocolaty, tender, and slightly chewy.

If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.

thumbprint cookies
Print Recipe
5 from 2 votes

No-Bake Thumbprints Cookies

If you love peanut butter and jelly but want an upgraded version of the classic, then make these no-bake thumbprint cookies. They are perfectly sweet, peanut buttery, and filled with a tart, flavorful jam.
Prep Time25 mins
Chill time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: no-bake thumbprint cookies, no-bake thumbprints recipe, thumbprint cookies
Servings: 18 cookies

Ingredients

  • 1 cup peanut butter , smooth
  • ⅓ - ½ cup coconut flour *
  • ¼ cup maple syrup
  • 5-6 Tbsp. strawberry jam

Strawberry Jam

    US Customary - Metric

    Instructions

    • Mix the ingredients. Add the peanut butter, coconut flour, and maple syrup to a medium bowl and mix to combine. The mixture should be moist and tender, so the thumbprint cookies don't crack when you make the indentation. If it's too dry, add a tablespoon or so of coconut oil to help bind everything together.
    • Shape the mixture. Using a 1 ½-Tbsp./22.5-ml cookie scoop or a spoon, scoop out the mixture and roll it into a ball. Place the ball onto a parchment paper-lined baking sheet. Repeat until all the mixture is used up. Then, use your thumb to make an indentation in the middle of each cookie. The best way to prevent the thumbprint cookies from cracking when making the indentations is to cup them in your palm, keeping the dough as compact as possible, and not to press too forcefully. If the dough cracks, smooth the cracks over before chilling.
    • Chill. Transfer thumbprint cookies to the refrigerator to firm up, for about 20 minutes.
    • Fill. Once chilled, spoon a little jam - about ½-tsp. - into each indentation. Repeat until all cookies are filled.
    • Store. Leftover thumbprint cookies keep well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container for up to 3 months.

    Equipment

    mixing bowls
    mixing bowls
    measuring cups
    measuring cups
    measuring spoons
    measuring spoons

    Recipe Notes

    *Every coconut flour absorbs liquids a little bit differently. Start with the lower amount and add more as needed.
    **Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
    Nutrition Facts
    No-Bake Thumbprints Cookies
    Amount Per Serving (1 of 18)
    Calories 127 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Carbohydrates 12g4%
    Fiber 4g17%
    Sugar 6g7%
    Protein 4g8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Filed Under: Dessert

    Reader Interactions

    Comments

    1. tommy joe

      March 08, 2018 at 4:57 am

      Good articles have benefited a lot!

      Reply
      • PetraScott

        March 08, 2018 at 8:43 pm

        Thank you - I am glad you're enjoying my blog 🙂

        Reply
        • Nacera

          May 11, 2018 at 7:48 pm

          Thank you so much for sharing your lovely creations.

          Reply
          • PetraScott

            May 12, 2018 at 5:50 am

            Thank you so much for taking the time to comment, Nacera. I really appreciate it 🙂

            Reply
    2. Venus

      March 20, 2018 at 1:31 am

      These look amazing!
      Can't wait to try

      Reply
      • PetraScott

        March 21, 2018 at 11:54 am

        Aw, thank you Venus! I hope Lily and Violet will love them 🙂

        Reply
    3. Elina

      November 07, 2018 at 1:23 pm

      5 stars
      These were delicious! I made these with almond butter as didn't have any peanut butter at hand. They got eaten in a few minutes, had to ask my son to slow down, so we could try a couple too! And my 2y.o. daughter enjoyed tasting the dough as she helped stirring it 😀 Thank you so much for sharing this recipe. I love your other creations too!

      Reply
      • PetraScott

        November 07, 2018 at 3:10 pm

        Thank you so much for your comment, Elina! Your daughter reminds me of Katie (my now 3-year old daughter). She LOVES helping me in the kitchen, especially stirring. Any time I am stirring something, she wants to help 🙂 I am so happy the thumbprints were a hit!❤

        Reply
    4. Mimi

      December 22, 2018 at 11:42 am

      Omg I just found your website and YouTube channel and I'm obsessed! I'm making a few kinds of raw cookies for Christmas morning and wanted to include these as well... my plan was to wake up early and throw all the cookies in the dehydrator for 4-5 hours to make them warm and chewy. Have you tried this recipe in the dehydrator?

      Reply
      • PetraScott

        December 22, 2018 at 12:37 pm

        Thank you so much for the lovely comment, Mimi! I haven't yet (because my daughter loves them even without me dehydrating them, so I don't bother). But one of my subscribers has tried it and apparently the dehydrator makes the cookies firm on the outside. I believe she had them in the dehydrator for 8 hours. However, even if you keep them in the dehydrator for 4 hours, the cookies will definitely warm up and probably firm up a little. Hope they turn out great 🙂

        Reply
    5. Rajaa

      January 02, 2019 at 9:20 am

      5 stars
      Thank you dear Petra for the amazing vegan PB&J thumbprint recipe my vegan husband and my kids are so excited to try them best regards to you and your family ‍♀️ wish you Happy New Year

      Reply
      • PetraScott

        January 02, 2019 at 11:11 pm

        Thank you Rajaa! Hope your family enjoys the recipe 🙂 Happy New Year to you as well ❤️

        Reply
    6. fu

      October 08, 2020 at 4:51 am

      hi Petra..

      seeing many of your videos, makes me want to try it all. haha... thankyou so much ..

      i am wondering, for these peanut butter thumbprint cookies, do it need to be bake or put in fridge for sometime before we eat ? or no need both of them since it is ready to be consume directly ..
      I am looking back & front but don't get the info yet.I mean regarding it need the baking on the oven or frozen first like making pie..

      thankyou so much , and apologize if I made lots of questions on your recipes.

      Reply
      • PetraScott

        October 10, 2020 at 3:37 pm

        Hi Fu - I am sorry for the confusion! No, the cookies are no bake. You can chill them but there is no need to 🙂

        Reply

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