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+ servings
5 from 2 votes
peanut butter and jam thumbprints - vegan, paleo, no-bake
Peanut Butter & Jam Thumbprints
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
These no-bake peanut butter and jam thumbprint cookies are naturally vegan and paleo. They are chewy, soft, and deliciously dense.
Servings: 20 cookies
Thumbprint Cookies
Strawberry Jam
Thumbprint Cookies
  1. Line a baking sheet or a large plate with a piece of parchment paper or a silicone mat.
  2. In a medium bowl, add peanut butter, maple syrup, coconut flour, and vanilla extract. Whisk as long as you can. When the mixture gets harder to stir, use a rubber spatula to fold until well incorporated. If the dough is too soft to roll into balls, place it in the refrigerator for about 30 minutes.
  3. Roll into 1" (2.5 cm) balls and place on a parchment-lined plate. Create an indentation with the back of a 1/4 teaspoon measuring spoon (or create whatever size indentation you'd like).

  4. Fill each with 1/4 teaspoon strawberry jam (or however much you'd like). Store the thumbprint cookies in an air-tight container on the counter or in the fridge for a longer shelf-life.
Strawberry Jam
  1. Cut the strawberries into small pieces and place them into a small saucepan together with the maple syrup. Add a little bit of water to cover the bottom of the pan.
  2. Let the strawberries simmer over low heat for about 25-35 minutes, or until they are soft enough to mash with a fork. Mash the strawberries so there are no large pieces left.
  3. Add the agar agar powder and boil the whole mixture for an additional minute. Poor into sterilized jar and let cool before using.
  4. Store leftover PB&J thumbprints in an airtight container in the refrigerator for up to 1 week. 
    For longer term storage, freeze in an airtight container for 1-2 months. 

Recipe Notes

*Every coconut flour absorbs liquids a little bit differently. Start with the lower amount and add more as needed.
**You might need to use more agar agar powder if you use frozen strawberries.