No Bake PB & J Thumbprint Cookie Bites
Prep time
Total time
Serves: 6 servings
  • 2 graham cracker sheets (I used New Morning Cinnamon Grahams, but you can use your favorite brand, which may be vegan, gluten-free, or both!)
  • 2 tablespoons natural peanut butter (I use creamy, unsalted; you can substitute another nut butter or even Sunbutter for nut-free)
  • 1 teaspoon coconut or palm oil, melted
  • 2 teaspoons maple syrup, honey, agave nectar, or brown rice syrup (I used maple)
  • 1 to 2 tablespoons of jam, divided (your choice, I used raspberry; all-fruit spread would be the most virtuous choice)
  1. Crush the graham crackers into fine crumbs or a powder. You can do this with the old ziploc and mallet method, or as I prefer, pop them in one of those cheap little spice grinders, and whiz away. You will get about ¼ cup of fine crumbs/graham powder.
  2. In a small bowl, combine the graham cracker crumbs with the nut (or seed) butter, oil, and sweetener, until a nice thick paste forms. Divide it into six portions and roll each into a ball. 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. If the mixture is too sticky to handle, toss it in your fridge or freezer for about 15 minutes to firm up a bit.
  3. Once shaped, place the cookie dough thumbprints in the refrigerator or freezer (if you are impatient like me) 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) and serve.
Recipe by Go Dairy Free at