Peanut Butter + Chia Jam Thumbprint Cookies

I’m not going to lie. I had this whole lineup of recipes I was planning on making. I have a white board on my desk and those recipes were staring at me. A list of perfectly penned recipes that I had on the agenda for the week. But…

Today I decided to go in a different direction. I came home from my workout class. Threw on a face mask and hair mask (definitely not my usual Wednesday) and started making some chia jam. See, I had this thumbprint cookie recipe in my head since way back to Christmas cookie week and never got around to actually making them.

I stood in my kitchen and just had this overwhelming feeling that these cookies had to happen. Ok ok overwhelming may be a bit of an overstatement. They popped in my head, I got excited about them, and the ball started rolling before I even looked at my whiteboard recipe list.

Lemme tell youuu. Guys. These turned out better than I ever imagined they would. They are SO reminiscent of your favorite PB&J sandwich, only… dare I say it… better. The peanut butter cookie dances perfectly with the sweet and tangy chia jam. They’re kid and adult friendly. Perfect for a playdate. Perfect for an easy brunch dessert.

AND DID I MENTION THEY’RE NO BAKE?! Well now I did. No bake, my friends, no bake 😱

I have this problem with every new recipe I make I’m all like THIS one is my fave. But… this one is my new favorite. I mean.. as far as chocolate-free desserts go… these Peanut Butter + Chia Jam Thumbprint Cookies are the bomb diggity.

Jaryd was out back doing a workout when I tried my first bite of these. I flagged him down through the window to gesture at the cookie, throw my hands in the air 🙌🏻 and give a huge thumbs up. I just had to express how amazing they were to someone.

So let’s make some Peanut Butter + Chia Jam Thumbprint Cookies, you’ll love them!!

First make the chia jam. Heat the frozen strawberries in the microwave for about 1 minute. Place the strawberries, chia seeds, agave nectar, and sea salt in the food processor. Process until combined, about 10 seconds. Scrape down the sides with a rubber spatula and process for another 10 seconds. Transfer to a jar and pop it in the fridge for 1+ hours until you’re ready to use it.

When the chia jam thickens up and is jelly consistency, make the peanut butter cookies. Whisk together the peanut butter, agave nectar, and vanilla. Add the almond flour and continue to whisk until it begins to ball up. I found it easiest to use a rubber spatula and really fold it over and over until it was well combined.

Then, roll the batter into ping pong sized balls and put them on a piece of parchment paper. Use your thumb to press down the center and make a divot.

Add a scoop of chia jam to the center of each cookie. Sprinkle each cookie with a little pinch of Pink Himalayan sea salt.

You’ll have some leftover jam, so keep it in an airtight container in the fridge and use it as you would any store-bought jelly or jam!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Peanut Butter + Chia Jam Thumbprint Cookies

Really fun and delicious gluten free + vegan Peanut Butter + Chia Jam Thumbprint Cookies!! They taste like a PB&J sandwich but BETTER!!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Prep: 10 minsCook: 1 hourTotal: 1 hour 10 mins

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Servings: 14 1x

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Ingredients

• Strawberry Chia Jam:
• 1 cup frozen strawberries
• 1/8 cup chia seeds
• 1 tablespoon agave nectar (honey or maple syrup works)
• couple pinches pink Himalayan sea salt
• Peanut Butter Cookies:
• 1/2 cup natural peanut butter
• 1/3 cup agave nectar (honey or maple syrup works)
• 1/2 teaspoon vanilla
• 1 1/2 cup almond flour

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Instructions

1. Heat the frozen strawberries in the microwave for about 1 – 2 minutes until no longer frozen.
2. Place the strawberries, chia seeds, agave nectar, and sea salt in the food processor.
3. Process until combined, about 10 seconds.
4. Scrape down the sides with a rubber spatula and process for another 10 seconds.
5. Transfer to a jar and pop it in the fridge for 1+ hours until you’re ready to use it.
6. When the chia jam thickens up and is jelly consistency, make the peanut butter cookies.
7. Whisk together the peanut butter, agave nectar, and vanilla.
8. Add the almond flour and continue to whisk until it begins to ball up. I found it easiest to use a rubber spatula and really fold it over and over until it was well combined.
9. Then, roll the batter into ping pong sized balls and put them on a piece of parchment paper.
10. Use your thumb to press down the center and make a divot.
11. Add a scoop of chia jam to the center of each cookie.
12. You’ll have some leftover jam, so keep it in an airtight container in the fridge and use it as you would any store-bought jelly or jam!

© The Toasted Pine Nut

Enjoy!! xo