Peanut Butter and Jelly Thumbprint Cookies
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
5-Ingredient peanut butter cookies filled with raspberry chia jam.
  • Cookies
  • 1 Cup peanut butter
  • ½ Cup maple syrup
  • ¾ Cup Oat Flour
  • 1 tsp vanilla
  • 1 tsp baking soda
  • Chia Jam
  • 1½ Cup frozen raspberries (or any frozen berries)
  • 1 tbsp maple syrup
  • t tbsp chia seeds
  1. Preheat oven to 350.
  2. Add oats to a blender and blend
  3. Mix together peanut butter, vanilla and maple syrup to form a creamy paste. If your peanut butter is too hard to mix, you can soften it slightly in the microwave (but do not melt)! Add flour and baking soda and mix until a dough forms.
  4. OPTION #1: spoon 12 balls onto a lined baking tray. Wet a fork with cold water and press dough down to create traditional peanut butter cookies.
  5. OPTION #2: To make thumbprints, spoon on to a baking tray with parchment paper. Use your thumb to push a slight divot into each cookie.
  6. Bake at 350 F for 10-12 minutes.
  7. While the cookies are in the oven add all of the jam ingredients to a small pot and melt. Stir frequently to ensure nothing sticks to the bottom of the pan. The chia seeds will soak up the juices of the berries (similar to making a chia egg or chia pudding) to create a 'jelly-like' consistency similar to jam.
  8. Let the cookies cool for 10-15 minutes. Spoon about 1 tbsp of jam into the centre of each cookie. Enjoy!
Recipe by Plentyfull Vegan at