Peanut Butter & Jelly No Bake Thumbprint Cookies
Prep time
Total time
These tasty little bites are delicious cold, and are perfect for an afternoon pick-me-up or a lunchbox treat. They will keep in the refrigerator for about a week, and can be frozen for longer keeping. This makes a small batch, but I have quantities for larger batches listed below. The instructions remain the same.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 6 no bake cooies
Ingredients
- 2 graham cracker sheets (choose honey-free for vegan; can use gluten-free, if needed)
- 2 tablespoons peanut butter (I use natural creamy lightly salted; can sub Sunbutter for nut-free)
- 2 teaspoons maple syrup, honey, agave nectar, or brown rice syrup
- 1 teaspoon coconut oil, melted
- 1 to 2 tablespoons jam
Instructions
- Crush the graham crackers into fine crumbs or a powder. You can do this with the old ziploc and mallet method, or in your spice grinder or food processor. You will get about ¼ cup of fine crumbs/graham powder.
- In a small bowl, stir together the graham cracker crumbs, peanut butter, sweetener, and oil, until a nice thick paste forms.
- Divide the dough into six portions and roll each portion into a ball. If the mixture is too sticky to handle, toss it in your fridge or freezer for about 15 minutes to firm up a bit.
- Place the dough balls on a piece of parchment on a plate. Using the back of a measuring teaspoon, press an indentation in the top of each ball, causing them to flatten on the bottom, and form your thumbprint shape on top.
- Place the cookie dough thumbprints in the refrigerator or freezer for 15 minutes or longer to firm up.
- Place a dollop of jam in the depression of each cookie bite (I used about ½ teaspoon per cookie).
- Store the no bakes in an airtight container in the refrigerator for up to 1 week, or in a zip-top bag in the freezer for longer keeping.
Notes
Double Batch (makes 12): 4 graham cracker sheets, ¼ cup peanut butter, 4 teaspoons sweetener, 2 teaspoons coconut oil, up to ¼ cup jam.
Quadruple Batch (makes 24): 8 graham cracker sheets, ½ cup peanut butter, 2 tablespoons + 2 teaspoons sweetener, 4 teaspoons coconut oil, up to ½ cup jam.
Quadruple Batch (makes 24): 8 graham cracker sheets, ½ cup peanut butter, 2 tablespoons + 2 teaspoons sweetener, 4 teaspoons coconut oil, up to ½ cup jam.
Nutrition Information
Serving size: 1 cookie Calories: 96 Fat: 4.4g Saturated fat: 1.2g Carbohydrates: 13.2g Sugar: 6.1g Sodium: 79mg Fiber: .7g Protein: 2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pbj-no-bake-thumbprint-cookies