This is an overhead image of no bake gluten free peanut butter thumbprint cookies. The thumbprint have strawberry chia jam in the divot. The cookies sit on a white piece of parchment paper. 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!!

Prep: 10 minsCook: 1 hourTotal: 1 hour 10 mins
Servings: 14 1x


  • 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


  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!
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