5-Ingredient No-Bake Peanut Butter Thumbprints
User Reviews
4.7
5-Ingredient No-Bake Peanut Butter Thumbprints
Description
The cookie dough is prepared by combining runny natural peanut butter with maple syrup and gradually adding almond flour until a workable dough forms, soft but not too sticky. The dough is portioned into balls, then indented gently to create thumbprint wells. These are chilled before adding the jam. The jam is made by processing dried fruits, such as a mix of wild blueberries and cherries, with warm water into a thick paste. This dried fruit jam has a tart-sweet profile that pairs well with the nutty cookies.
The no-bake nature of the cookies means the texture is soft and chewy rather than crisp, with the almond flour providing a lightly nutty crumb. The fresh-tasting jam adds moisture and sweetness without being overly wet, which prevents sogginess. These cookies make a portable, quick treat requiring minimal ingredients and steps.
The recipe yields about half a cup of jam, more than needed for the cookies, allowing extra for other uses or storage. Alternatives to the jam were tested but dried fruit jam had the best texture and flavor balance.
Ingredients
COOKIES
- 1/2 cup peanut butter or sub other nut / seed butter, natural creamy salted
- 1 pinch salt sea salt
- 1/4 cup maple syrup
- 1 ⅓ cup almond flour (or half this amount in coconut flour, plus more as needed)
JAM*
- 1 cup dried fruit we used half wild blueberries, half cherries, unsweetened
- 2 Tbsp water warm
Instructions
- Add peanut butter to a medium mixing bowl. The peanut butter should be runny when measured. I recommend using natural peanut butter, meaning the ingredients should just be peanuts and salt. Then add maple syrup and stir until well combined.
- Measure out almond flour and add a little at a time until a workable dough forms (see photo). If too dry/crumbly, add more peanut butter or maple syrup. If too sticky or wet, add a little more almond flour. We added an additional few tablespoons to achieve the right consistency.
- Scoop dough out in 1 ½ Tbsp amounts (I like using this scoop) and gently roll into balls. Then pick up one cookie at a time and cradle it in your palm. Use your pointer finger or thumb to make an indent, being careful not to press too forcefully to prevent cracking. If the dough cracks, smooth the cracks over before chilling. Continue until all cookies are pressed, then transfer to the refrigerator to chill.
- To make your jam, add dried fruit to a food processor and blend until a ball forms or only small bits remain. Then add warm water 1 Tbsp (15 ml) at a time until a thick paste forms, scraping down sides as needed. Be careful not to add too much water or the jam will become too wet. We found 2 Tbsp (30 ml) to be the right consistency (as the recipe is written). You’re looking for a paste consistency.
- Remove cookies from refrigerator and add 1/2 tsp of jam to the center of each cookie. Press down to situate the jam as needed. Repeat until all cookies are filled. You’ll have leftover jam which you can cover, refrigerate, and reserve for future cookies, PB&J sandwiches, or oats!
- Store cookies well sealed in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying).
Notes
- Use natural, runny peanut butter containing only peanuts and salt for best texture and flavor.
- If dough is too crumbly, adjust with more peanut butter or maple syrup; if too sticky, add extra almond flour slowly.
- The dried fruit jam option provides optimal texture and flavor compared to other jams or fresh berries with chia.
- The recipe makes about ½ cup of jam, sufficient for cookies with leftover for other uses; smaller batches may be difficult in large food processors.
- Chill cookies before adding jam to prevent cracking and maintain shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(Cookies)
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1cookies | |
| Calories | 166 | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 5.7g | 11% |
| Fat | 11.6g | 18% |
| Saturated Fat | 1.5g | 8% |
| Sodium | 37mg | 2% |
| Fiber | 2.3g | 9% |
| Sugar | 7.3g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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