6 Ingredient Healthy Oatmeal Thumbprint Cookies are peanut butter and jelly flavored! These cookies are also vegan, gluten free and so yummy!
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Who doesn't love a peanut butter and jelly combination!? It's definitely one of my favorites. Run to your kitchen to make these cookies if you adore pb&j too!
Something that sets this thumbprint cookie recipe apart from a more traditional recipe is that these are made with almond flour and rolled oats. The mix of the two creates the perfect chewy texture.
All and all, this is basically a peanut butter cookie with some oats that is filled with jam. The only question is... what flavor of jam will you be using?
Ingredients in this recipe
gluten free old fashioned rolled oats
baking soda
creamy natural peanut butter (Make sure it's nice and drippy. If it's thick and lumpy, it will not mix well.)
your favorite jam
Can I replace the almond flour in this recipe with another flour?
No, stick with almond flour for best results.
You should fill them before baking. This allows the jam to set in the oven.
Store the cookies in an airtight container on the counter for about 2 days. You can also store the cookies in the fridge for 3-4 days.
Yes. Freeze thumbprint cookies for up to three months.
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More Healthy Cookie Recipes to Make
- Healthy Homemade Thin Mint Cookies
- Vegan Double Chocolate Chip Cookies
- Banana Coconut Oatmeal Cookies
- Healthy Vegan Chunky Monkey Cookies
- Vegan Oatmeal Chocolate Chip Cookies
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Healthy Oatmeal Thumbprint Cookies
Ingredients
- 1 cup almond flour
- ½ cup gluten free old fashioned rolled oats
- ½ teaspoon baking soda
- ½ cup creamy natural peanut butter (Make sure it's nice and drippy. If it's thick and lumpy, it will not mix well.)
- ⅓ cup pure maple syrup
- ¼ cup your favorite jam
Instructions
- In a mixing bowl, combine the almond flour, oats, baking soda, peanut butter and maple syrup with a rubber spatula.
- Use a small cookie scoop. Roll and flatten the dough (see photo above) onto a cookie sheet.
- Create a small well in the middle of each with a ½ tsp measuring spoon or your thumb. (Again, see photo above.)
- Place ½ tsp of jam into each well.
- Bake at 350 degrees F for about 8-10 minutes. Mine were perfect at 9 minutes.
- Let the cookies cool completely on a cooling rack. Be gentle when transferring the cookies to the rack. They will harden as they cool.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Lisa
How do you make the creamy peanut butter runny?
If you use natural peanut butter, it should be runny. Something like Skippy or Jiff is not recommend for this recipe.
Gerri C
I made these cookies and they were amazing!! I heated up the peanut butter in the microwave to make it runny and it was perfect. Thank you so much for sharing.
Awesome!! 🙂
Marie
Hello,
I just found your site and everything looks great! Question - If I want to reduce the sugar content, can I use a different sweetener or does the maple syrup leep everything together because it’s sticky?
Any thoughts or suggestions? PS - I do want to keep the jam which of course is already sweet.
Hi! Thank you! I have only made the recipe as written. I personally love pure maple syrup because it's an unrefined sweetener. I'm not sure what you would like to use instead, but you can try to substitute another liquid sweetener of choice. I just wouldn't used a granulated sweetener for texture purposes!