Peanut butter thumbprint cookies are nutty, chewy and crumbly with a burst of fruit jam in the middle. Not only are they a breeze to make, but they’re also wholesome, gluten-free, and toddler-approved. This easy peanut butter and jelly thumbprint cookie recipe is a hit with kids.
Looking for more healthy peanut butter cookies for toddler? Try my Classic Peanut Butter Cookie Recipe!
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This peanut butter and jelly cookies recipe is a gluten-free cookie recipe for kids. Ideal for families with dietary restrictions.
Why Peanut Butter Thumbprint Cookies are Perfect for Toddlers:
Toddlers can be picky eaters, but these Peanut Butter Thumbprint Cookies check all the boxes.
Healthy Ingredients: We swapped refined sugars for the natural sweetness of maple syrup and incorporated almond flour for a gluten-free alternative.
Kid-Friendly Baking: Get your little ones involved without the stress.. Toddlers love getting their little hands messy, and these cookies are the perfect excuse for a playful kitchen experience.
Ingredients for Peanut Butter Thumbprint Cookies
- Almond flour: A gluten-free alternative to traditional flour.
- Rolled Oats: Adds a wholesome element to the cookies and also contributes to the crumbly texture.
- Natural Peanut Butter: The star of the show.
- Maple Syrup: Sweetens the cookies instead of using refined sugar.
- Strawberry Jam: Used to fill the center of the cookies.
- Baking Soda: Contributes to the cookie texture.
- Vanilla Extract: Enhances the flavor profile of the cookies.
How to Make Peanut Butter Thumbprint Cookies with Jam
Preheat your oven and gather your ingredients.
In a bowl, mix peanut butter, almond flour, oats, maple syrup, baking soda and vanilla extract until well combined.
Roll the dough into small balls (about 1 tablespoon) and create thumbprints in the center.
Spoon a dollop of your chosen jam into each thumbprint.
Bake until golden brown, and enjoy these effortlessly delicious peanut Butter and jelly thumbprint cookies with your toddler!
Want to Make a Simple Homemade Strawberry Jam?
Making a simple homemade strawberry jam sweetened with maple syrup for toddlers is easy and delicious. Here’s a straightforward recipe that’s perfect for little ones.
Ingredients for Homemade Strawberry Jam:
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup pure maple syrup (adjust to taste)
- 1 tablespoon chia seeds (optional)
How to Make Healthy Homemade Strawberry Jam:
- In a medium saucepan, combine the chopped strawberries and maple syrup.
- Heat the mixture over medium heat, stirring occasionally.
- Once the strawberries start to release their juices, reduce the heat to medium-low and let the mixture simmer.
- Use a potato masher or the back of a spoon to gently mash the strawberries as they cook. Pour in the chia seeds if using.
- Allow the mixture to simmer for an additional 10-15 minutes, or until the jam reaches your desired consistency.
- Remove the saucepan from heat and let the jam cool to room temperature. Blend for a smoother consistency if needed.
Tips for the Perfect Peanut Butter and Jelly Thumbprint Cookies
- Opt for natural peanut butter, high-quality almond flour, and pure maple syrup to enhance the flavor and nutritional value of your cookies.
- When making the thumbprint, press gently to avoid cracking the edges. If the edges crack , simply use your fingers to fix the shape. It’s normal to crack and will bake just fine.
- While strawberry jam is a classic choice, don’t be afraid to get creative. Try blueberry, raspberry, or even a sugar-free option for a personalized touch.
- Let your little ones create the thumbprints! It’s a fun and engaging activity that adds a personal touch to each cookie.
How to Store Thumbprint Cookies
If you plan to consume the cookies within a few days, storing them at room temperature in an airtight container is perfectly fine. Make sure the container is sealed well to prevent the cookies from drying out.
Thumbprint cookies generally freeze well. If you want to store them for an extended period, arrange the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe, airtight container, separating layers with parchment paper. Label with the date for easy reference. When you’re ready to enjoy the frozen cookies, simply thaw them at room temperature for a few hours or overnight in the refrigerator.
More Reasons to Love This Peanut Butter Thumbprint Cookies Recipe
Versatile and Adaptable: Feel free to customize! Whether you’re catering to allergies, preferences, or pantry availability, this recipe is flexible and forgiving, accommodating a variety of dietary needs.
Make-Ahead Friendly: Need a quick snack on hand? These cookies can be made in advance and stored, ready to be enjoyed whenever the craving strikes or a snack emergency arises. See more details in paragraph above about “How to Store Thumbprint Cookies”
Frequently Asked Questions (FAQs)
Can I use a different nut butter?
Absolutely! Feel free to experiment with almond butter, cashew butter, or any nut butter of your choice. It may alter the flavor slightly, but it can add a unique twist to the cookies.
Can I use regular flour instead of almond flour for these cookies?
Yes, you can substitute all-purpose flour for almond flour if there are no dietary restrictions. Keep in mind that the texture and flavor may differ slightly.
Can I make these cookies without oats?
Yes, you can omit the oats if needed. The texture will be a bit different, but the cookies will still be delicious. You may want to adjust the quantity of the almond flour accordingly.
What can I use as a substitute for maple syrup?
Mashed banana, honey or agave syrup can be used as alternatives to maple syrup. Adjust the quantity based on your preferred level of sweetness.
How can I involve my toddler in making these cookies?
Toddlers can help with simple tasks like mixing ingredients, shaping the dough into balls, and creating the thumbprints.
More Toddler Snack Recipes:
Healthy Blueberry Oatmeal Muffins
DID YOU MAKE THESE COOKIES?
Don’t forget to leave a ★ star rating and comment below to let us know what you think. We’d love to hear about your experience and any creative variations you’ve come up with.
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Peanut Butter Thumbprint Cookies with Jam
Equipment
Ingredients
- 1 cup almond flour
- 1/2 cup old fashioned rolled oats
- 1/4 cup pure maple syrup
- 1/2 cup creamy natural peanut butter
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup strawberry jam or jam of your choice
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the natural peanut butter, almond flour, rolled oats, maple syrup, baking soda, and vanilla extract. Mix the ingredients thoroughly until a sticky dough forms.
- Scoop out about 1 tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, leaving space between each.
- Gently press down the center of each dough ball with your thumb to create a well or “thumbprint” for the jam. You can also use the back of a small measuring spoon. Make sure to press gently to prevent cracks. If the edges crack, that’s okay, use your fingers to lightly smooth the edges.
- Spoon a small amount of strawberry jam into the center of each thumbprint. You can adjust the amount based on your preference, but be careful not to overfill. If you want to make a homemade jam, try my simple homemade strawberry jam recipe.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The jam will set as the cookies cool.
Notes
- While strawberry jam is a classic choice, feel free to experiment with different flavors like blueberry, raspberry, or even apricot for a unique twist.
- When making the thumbprint, press gently to avoid cracking the edges. If the edges crack , simply use your fingers to fix the shape. It’s normal to crack and will bake just fine.
4 comments
These cookies are amazing! Our little one and I both love these!
Lovely ! Glad you enjoyed them. Thank you for your comment Megan 🙂
My son requests these cookies again and again. Very tasty and I no unnecessary ingredients. We make them with sunflower and will be trying other nut butters as well.
That’s amazing to hear! Repeat requests from kids are the ultimate compliment. Love that you’re using sunflower butter too.