<\/p>\n You can\u2019t go wrong when peanut butter and jelly are involved. And in a cookie? Irresistible! These vegan and gluten-free thumbprint cookies are tender with crisp edges, packed with peanut butter flavor, and have a fruity jam center (a.k.a. cookie perfection!).<\/p>\n Plus, they\u2019re easy to make with just 8 ingredients<\/strong>, 1 bowl<\/strong>, and 30 minutes<\/strong> required! Naturally sweetened, grain-free, and oil-free too! We know: It\u2019s magic. Let\u2019s get baking!<\/p>\n <\/p>\n These thumbprint cookies begin by whisking together three simple wet ingredients: peanut butter, maple syrup, and vanilla.<\/p>\n Then we add almond flour and tapioca starch, keeping them gluten-free, grain-free, and with a texture that\u2019s tender on the inside and crisp on the outside. Baking soda and salt are the final dry ingredients for rise and flavor.<\/p>\n After rolling the cookie dough into tablespoon-size balls, each one gets a press of the thumb, creating indents in the centers.<\/p>\n Then they\u2019re ready for raspberry or strawberry jam and a quick bake in the oven.<\/p>\n After baking comes the hardest part. Try to wait for the cookies to cool for 10-15 minutes to help them hold their shape and to let the jam cool a bit so you don\u2019t burn your mouth (not speaking from experience here or anything \ud83d\ude09).<\/p>\n We can\u2019t wait for you to try these thumbprint cookies! They\u2019re:<\/p>\n Crisp on the outside They\u2019re the perfect cookie for PB&J lovers and would be so cute for baby showers, after school snacking, picnics, and beyond!<\/p>\n If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n Prep Time <\/span>15<\/span> minutes<\/span><\/span><\/p>\n Cook Time <\/span>15<\/span> minutes<\/span><\/span><\/p>\n Total Time <\/span>30<\/span> minutes<\/span><\/span><\/p>\n<\/div>\n Servings <\/span>20<\/span> (Cookies)<\/span><\/span><\/p>\n Course <\/span>Dessert<\/span><\/p>\n Cuisine <\/span>Gluten-Free, Grain-Free, Vegan<\/span><\/p>\n Freezer Friendly <\/span>1 Month (see notes)<\/span><\/p>\n Does it keep? <\/span>3-4 Days<\/span><\/p>\n<\/div>\n Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.<\/p>\n<\/li>\n To a medium mixing bowl, add peanut butter, maple syrup, and vanilla extract. Use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the peanut butter mixture. Use a wooden spoon or rubber spatula to mix well. You can use your hands if the mixture becomes too stiff to work with. It should look like thick cookie dough.<\/span><\/p>\n<\/li>\n![\"Stacks](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-Free-Thumbprint-Cookies-10.jpg\")
<\/figure>\n![\"Jam,](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-Free-Thumbprint-Cookies-1.jpg\")
<\/figure>\n![\"Whisking](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-Free-Thumbprint-Cookies-2.jpg\")
<\/figure>\n![\"Spoon](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-Free-Thumbprint-Cookies-3.jpg\")
<\/figure>\n![\"Thumb](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-Free-Thumbprint-Cookies-4.jpg\")
<\/figure>\n![\"Dollops](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-Free-Thumbprint-Cookies-5.jpg\")
<\/figure>\n![\"Close](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-Free-Thumbprint-Cookies-7.jpg\")
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Soft on the inside
Peanut buttery
Perfectly sweet
Nostalgic
& SO delicious!<\/p>\nMore Cookies for Peanut Butter Lovers<\/h2>\n
![\"Holding](\"https:\/\/minimalistbaker.com\/wp-content\/uploads\/2023\/01\/Gluten-Free-Thumbprint-Cookies-11.jpg\")
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