Peanut Butter & Jam Thumbprint Cookies | No-Bake, Vegan, Paleo

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often less expensive and nut-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Store-brand jam can be more affordable while still offering good flavor.

Combine organic smooth peanut butter, maple syrup, and vanilla extract in a bowl.

If the peanut butter is not liquidy enough, add coconut oil to help bind the mixture together.

Gradually add coconut flour to the mixture, being careful not to add too much as it absorbs liquids and can make the dough too dry.

Aim for a moist, slightly sticky dough; if too moist, refrigerate for a few minutes.

Roll the dough into small balls and place them on a surface.

Prepare the jam by cutting strawberries and simmering them in a small pot with a little water for about 25 minutes.

Add a bit of maple syrup and agar powder to the strawberries to thicken the jam, being cautious not to use too much agar powder.

Let the agar boil for a minute, then transfer the jam into a bowl to cool.

Make an indentation in each dough ball using a quarter teaspoon measuring spoon or your thumb.

Fill each indentation with the cooled jam and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens