Plus, they’re easy to make with just 8 ingredients, 1 bowl, and 30 minutes required! Naturally sweetened, grain-free, and oil-free too! We know: It’s magic. Let’s get baking! These thumbprint cookies begin by whisking together three simple wet ingredients: peanut butter, maple syrup, and vanilla. Then we add almond flour and tapioca starch, keeping them gluten-free, grain-free, and with a texture that’s tender on the inside and crisp on the outside. Baking soda and salt are the final dry ingredients for rise and flavor. After rolling the cookie dough into tablespoon-size balls, each one gets a press of the thumb, creating indents in the centers. Then they’re ready for raspberry or strawberry jam and a quick bake in the oven. 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’t burn your mouth (not speaking from experience here or anything 😉). We can’t wait for you to try these thumbprint cookies! They’re:Crisp on the outsideSoft on the insidePeanut butteryPerfectly sweetNostalgic& SO delicious! They’re the perfect cookie for PB&J lovers and would be so cute for baby showers, after school snacking, picnics, and beyond!
More Cookies for Peanut Butter Lovers
Healthier Peanut Butter Chocolate Chip Cookies (GF & 1 Bowl!) 3-Ingredient No-Bake Peanut Butter Cookies Double Peanut Butter Chocolate Chip Cookies Pumpkin Peanut Butter Breakfast Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
