Peanut Butter & Jam Thumbprint Cookies
Yields: 24 cookies
These cookies taste like the iconic PB&J sandwich turned into dessert! Feel free to substitute your favorite jam or jelly. The cookies will keep for up to 6 days if stored in an airtight container—if they last that long!
  • ½ c (136-152g) raspberry jam* (regular or sugar-free)
  • 1 c (120g) white whole wheat flour (measured correctly)
  • ¾ tsp baking powder
  • ⅛ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 tsp vanilla extract
  • 4 ½ tbsp (72g) creamy peanut butter
  • ½ c (106g) brown or coconut sugar
  1. Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.
  2. Add the raspberry jam to a small bowl, and stir with a spoon until smooth. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the peanut butter until completely incorporated. Stir in the sugar. Add in the flour mixture, stirring just until incorporated.
  4. Roll the dough into 24 balls, and place onto the prepared baking sheet. Gently press your thumb or index finger into the center to make a well. If the sides crack, gently press them back together. Fill the centers with the prepared jam.
  5. Bake at 350°F for 10-12 minutes. Cool on the baking sheet for 5 minutes before turning out onto a wire rack.
Notes: For a gluten-free flour substitute, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum.

This recipe was tested with Skippy Natural creamy peanut butter. I have not tried natural/homemade peanut butter in this recipe and do not know how that will turn out.

If your cookie dough is too dry, add milk one tablespoon at a time until the cookie dough is the proper consistency.

For a clean-eating version, use coconut sugar and my 10 minute raspberry jam!

{gluten-free, clean eating (option), low fat, low calorie}
Recipe by Amy's Healthy Baking at