The base for these cookies starts with creamy, salted peanut butter sweetened with maple syrup. For gluten-free flour I used almond flour for its light texture, somewhat “cakey” flavor, and ability to absorb moisture without over-drying (like coconut flour can). While I didn’t test the recipe with other flours, I suspect oat flour, coconut flour (if reduced by half), or your gluten-free blend of choice would likely work. Once your dough is formed, scoop out golf ball sized amounts and form into balls. Then use your finger or thumb to make an indent. Transfer to the fridge to chill while you make your jam. To make the jam, all we’re essentially doing is blending up dried fruit and adding a little hot water. I tested several jam options, including both store-bought jam, fresh chia-raspberry jam, and cooked compote. But none of these compared (see why in the notes) to this simple 1-ingredient blended option! It’s tart and sweet, not too wet, and sits perfectly in the thumbprint! The jam recipe makes enough for about two batches of cookies, so you’ll have leftovers to use for future cookies and baked goods (think banana bread swirl), on top of oats, or stirred into chia pudding. Once the jam is dolloped into the cookies, they’re ready to enjoy or chill back in the refrigerator! We hope you all LOVE these cookies! They’re: TenderPeanut-butterySalty-sweetEasy & quick to make& Absolutely delicious These would make the perfect easy cookies to bring to holiday gatherings, cookie swaps, or to just have around the house when you’re craving a healthier treat. If you’re into no-bake treats, also be sure to check out our Coconut No-Bake Cookies, Almond Butter No Bakes, No-Bake Chocolate Cake Bites, No-Bake Vanilla Cake Bites, No-Bake Lemon Poppyseed Donut Holes, and Vegan Peanut Butter No-Bake 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!
