Peanut Butter Jelly Cookies Gluten-Free Thumbprint
These Peanut Butter Jelly Cookies combine the classic flavor pairing of PB&J in a gluten-free, soft peanut butter cookie base made with oat and almond flour. They’re filled with my easy homemade strawberry jam, naturally sweetened with maple syrup, and perfect for a Christmas cookie exchange or to satisfy a peanut butter and jelly sandwich craving.
These Peanut Butter Jelly Cookies are the perfect mix of chewy cookies and classic flavor pairing in cookie form. They take everything you love about your favorite childhood sandwich and turn it into a soft, chewy, gluten-free peanut butter cookie with a dollop of sweet strawberry jam right in the center of each cookie. What sets this recipe apart is the clean, natural ingredients and the simple techniques that make it easy for anyone to bake like a pro. The peanut butter cookie dough comes together quickly, and the combination of oat and almond flour creates a rich, nutty flavor that makes the peanut butter cookie base absolutely irresistible. My homemade strawberry jam—naturally sweetened with maple syrup and made without pectin—takes these PB&J cookies to the next level.
These easy thumbprint cookies are perfect for a Christmas cookie exchange, or anytime you’re craving the taste of jelly sandwiches in a fun, sweet treat. If you’re ready to make a batch of cookies that tastes just like a peanut butter and jelly sandwich, you’re in the right place!
Why You’ll Love This Gluten-Free Peanut Butter and Jelly Cookie Recipe
- Made with Simple Ingredients: You probably already have everything you need in your pantry.
- Perfect Texture Every Time: Soft and chewy with just the right amount of crunch on top.
- Family-Friendly Treat: Everyone, from kids to grandparents, will want seconds.
- Endless Flavor Options: Switch up the jam or nut butter to create your own spin.
Ingredients & Substitutions
Here is everything you need to make the best Gluten-Free PB&J Cookie recipe:
Almond Flour: You can swap this with cashew flour or sunflower seed flour if needed.
Oat Flour: You can use storebought oat flour or grind your own from old-fashioned oats or quick oats in a blender or food processor.
Tapioca Flour: Tapioca flour isn’t absolutely necessary, but it does play an important role. It helps give the cookies a soft, chewy texture and adds a little structure to the dough since almond and oat flours don’t bind as well on their own. If you don’t have tapioca flour, you can substitute it with arrowroot powder or cornstarch in the same amount.You can also use the same amount of a gluten-free flour blend.
Here are some additional flour options and measurements you can use to replace the combo of oat, almond and tapioca flour in the recipe card:
| Additional Flour Options & Measurements |
|---|
| 1-1/2 cups (180g) oat flour + 1/4 cup (30g) tapioca flour |
| 1-3/4 cups (210g) oat flour |
| 2-1/2 cups (300g) almond flour + 1/2 cup (60g) tapioca flour |
| 1-1/2 cups (180g) gluten-free flour |
Creamy Peanut Butter: You can also use crunchy peanut butter or substitute with almond butter, sunflower seed butter, or even tahini.
Butter: Coconut oil or a plant-based butter substitute is perfect for a dairy-free option.
Cane Sugar: Coconut sugar or brown sugar adds a deeper sweetness if that’s what you’re craving. You can also use granulated white sugar.
Vanilla Extract: You can omit this or replace it with 1/2 teaspoon almond extract.
Apple Cider Vinegar: White vinegar or lemon juice does the job just as well and helps soften the cookie texture.
Egg White: Flax eggs or chia eggs are awesome for keeping it egg-free.
Baking Soda & Baking Powder: Stick to the same amounts, but check that they’re fresh!
Homemade Strawberry Jam: You can make my easy strawberry jam or use any jam you love—raspberry jam, apricot jam, or even grape jelly would be delicious.
Chopped Peanuts: Crushed almonds, cashews, or pecans can also be used. Or you can omit the chopped peanuts if you don’t like the crunch.
How to Make My Peanut Butter and Jelly Thumbprint Cookie Recipe
Here are easy, detailed, step-by-step instructions for making my easy pb&j sandwich cookie recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Strawberry Jam (optional)
You can make my strawberry jam recipe or use your favorite store bought jam.
Step 2: Make the Peanut Butter Cookie Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, add 1/4 cup peanut butter, 1/4 cup butter, 2/3 cup cane sugar, 2 teaspoons vanilla extract, and 1 teaspoon apple cider vinegar and mix until it’s creamy. Add 1 egg white and mix just until combined.
Add 1 cup almond flour, 1 cup oat flour, 1/4 cup tapioca flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt and mix until it forms a soft cookie dough. The dough should be soft but shouldn’t stick to your fingers. Add more flour if needed.
Step 3: Form the Cookies
Crush 1/2 cup of peanuts in a blender or food processor into roughly 1/8″ pieces. Do not grind them too fine. Place them in a shallow bowl.
Scoop out about a tablespoon of dough using a small cookie scoop or a spoon, roll it into a ball, roll it in the crushed peanuts, and place it on the lined baking sheet. Gently press your thumb into the center of the cookie dough balls to make a little well. You can also use a round tablespoon measuring spoon to form the well. Then, use your fingertip to press the well a little deeper and the sides of the cookie about 1/4″ thick. Fill each well to the top with about a teaspoon of strawberry jelly.
Bake for 11-13 minutes or until the edges are golden brown. Let the cookies cool completely on a wire rack before enjoying.
Optional Garnish: Sprinkle some chopped peanuts and a small pinch of coarse sea salt on top of each cookie.
Expert Recipe Tips
Chill if too Soft: If the dough feels hard to soft to work with but it’s not sticking to your fingers, just pop it in the fridge or freezer for a few minutes to cool.
Roll Smoothly: Rolling the dough into smooth balls before rolling in the crushed peanuts helps keep the cookies from cracking.
Delicious Serving Suggestions
- Snack Time Favorite: These cookies are perfect with a glass of milk.
- Pack for Lunch: Toss one into lunchboxes for a sweet surprise.
- Dessert Table Star: Add these to a holiday cookie tray—they’ll disappear fast!
- Homemade Gift Idea: Wrap them up in a cute tin or box for thoughtful gifting.
- Weekend Breakfast Treat: Enjoy with some yogurt or fresh fruit for a fun breakfast twist.
- Picnic Must-Have: Easy to pack and even easier to snack on outdoors.
- Movie Night Sweet: Pair these cookies with popcorn for a cozy night in.
Do you love peanut butter and cookies? Check out more of my easy peanut butter cookie recipes:
Peanut Butter Jelly Cookies Gluten-Free Thumbprint
Ingredients
- 1/4 cup unsweetened natural peanut butter (60ml)
- 1/4 cup butter (60ml)
- 2/3 cup cane sugar (160g)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 egg white
- 1 cup almond flour (110g)
- 1 cup oat flour (120g)
- 1/4 cup tapioca flour (30g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup strawberry jam (120ml)
- 1/2 cup peanuts (120ml)
Instructions
- You can make my Strawberry Jam recipe or use your favorite store bought jam.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.In a mixing bowl, add 1/4 cup peanut butter, 1/4 cup butter, 2/3 cup cane sugar, 2 teaspoons vanilla extract, and 1 teaspoon apple cider vinegar and mix until it’s creamy. Add 1 egg white and mix just until combined.Add 1 cup almond flour, 1 cup oat flour, 1/4 cup tapioca flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt and mix until it forms a soft cookie dough. The dough should be soft but shouldn't stick to your fingers. Add more flour if needed.
- Crush 1/2 cup of peanuts in a blender or food processor into roughly 1/8" pieces. Do not grind them to a powder. Place them in a shallow bowl.
- Scoop out about a tablespoon of dough using a small cookie scoop or a spoon, roll it into a ball, roll it in the crushed peanuts, and place it on the lined baking sheet. Gently press your thumb into the center of the cookie dough balls to make a little well. You can also use a round tablespoon measuring spoon to form the well. Then, use your fingertip to press the well a little deeper and the sides of the cookie about 1/4" thick. Fill each well to the top with about a teaspoon of strawberry jelly.
- Bake for 11-13 minutes or until the edges are golden brown. Let the cookies cool completely on a wire rack before enjoying. Optional Garnish: Sprinkle some chopped peanuts and a small pinch of coarse sea salt on top of each cookie.
Video
I am not a peanut butter cookie person, but these were absolutely delicious!
Hi Brandy, thank you so much for sharing this! I’m glad the peanut butter cookies won you over 🙂
haha…these taste just like pbj sandwiches! The homemade strawberry jelly tastes really fresh and like actual strawberries. I will be adding these to my Christmas cookie platter!
Thank you so much for the review, Gail! I’m so glad you love the jelly, too 🙂
I loved developing this delicious recipe and I hope it brings back all the feels of a peanut butter and jelly sandwich for you 🙂