Peanut Butter & Jam Gluten Free Thumbprint Cookies
5 Ingredient Peanut Butter Cookies with Raspberry Jam
and salty-sweet—these gluten free thumbprint cookies are a must try! An
oh-so-easy recipe for 5 ingredient peanut butter cookies with a dollop of
raspberry jam in the center. (Or, feel free to use almond butter instead, and
any flavor of jam that you like!)
thumbprint cookies are one of my favorite treats to enjoy during the
holidays and year-round. For this recipe, I’ve lightened things up just a bit without sacrificing on flavor. I’m still using indulgent, creamy peanut butter as
the base ingredient, but I’ve nixed the refined flour and sugar!
I’ll show you how to make gluten free thumbprint cookies using my 5 ingredient peanut butter cookies base recipe, filled with a spoonful of your favorite jam! Perfect for the holiday season or just a comforting weekend treat. At just under 80 calories, 2g of sugar, and 3g of protein per cookie, I love that I can feel good about reaching for seconds…
But, I also want to consider my health and what I’m putting into my body, so I’ll make healthy substitutions if and when I can. Peanut butter thumbprint cookies are actually a great opportunity to lighten things up, because nut butters of all kinds make for a fantastic flourless cookie base ingredient!
And, although I love classic refined white sugar, I have become a HUGE fan of Truvia® Sweet Complete™—a stevia baking blend. It measures out cup-for-cup like sugar, perfect to use as a substitute in all kinds of baked goods!
So, thanks to the creamy, indulgent goodness of nut butter, plus the sugar-free sweetness of Truvia, all bound together with an egg, these flourless gluten free thumbprint cookies are not just possible—they’re irresistibly delicious!
Butter Thumbprint Cookies Ingredients
1 cup creamy peanut butter (or almond butter) ~1 cup Truvia® Sweet Complete™(to taste) 1 egg 1 tsp vanilla extract 3-4 Tbsp jam or preserves of choice
Make 5 Ingredient Peanut Butter Cookies without Flour or Sugar
To make your 5
ingredient peanut butter cookies base dough, start by combining peanut butter,
sweetener, egg, and vanilla in a large bowl. Mix together until well combined
and a dough forms. Next, cover your gluten free thumbprint cookies dough with plastic
wrap and refrigerate for 30-45 minutes.
Once chilled, roll the dough into cookie-sized balls. I use a tablespoon-sized cookie scoop to help me with this, scooping out portions of dough and rolling them in my hands. Add each dough ball to a prepared baking sheet, press down slightly to flatten, and then make that classic “thumbprint” indent in each cookie.
When I make
peanut butter thumbprint cookies like this, I prefer to use the end of spatula
to make the indent, but you can also just use a finger if you’d rather. Into
the indent, spoon some of your favorite jam or preserves. (I made these gluten
free thumbprint cookies with a raspberry jam!)
Finally, all that’s left to do is bake! Pop your 5 ingredient peanut butter cookies into the oven at 350°F, jam and all, for about 10-14 minutes. Bake until they’re browned on all sides and beginning to firm up. The result is a rich, satisfying cookie that’s also totally flourless and free of added sugars—but you’d never guess!