PB & Chia Jam Thumbprint Cookies

A healthier spin on a holiday classic! With no refined sugars, these peanut butter and chia jam thumbprint cookies will quickly become a holiday fave and one that you can feel really good about serving to your littles. 

Peanut Butter Cookie Ingredients

  • 1 1/2 cups almond flour
  • 2/3 cup peanut butter
  • 1/2 cup honey or maple syrup
  • 1 egg or flax egg
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp pure vanilla extract

Chia Jam Ingredients


  1. Preheat oven to 350 degrees.
  2. Simmer berries on low heat until soft. Once soft, mash berries with a fork until you have reached your desired consistency. You can also blend until smooth using an immersion blender. Stir-in maple syrup if using. Remove from heat and mix in chia seeds. Let mixture rest and thicken while you prepare the cookies.
  3. Combine almond flour, baking soda and cinnamon in a large bowl.
  4. In a separate bowl, mix peanut butter, honey/maple syrup, egg and vanilla.
  5. Combine wet and dry ingredients.
  6. Scoop dough by the tablespoon, roll into balls and place onto cookie sheet. Use your thumb to create an indent in the center of each cookie for the jam.
  7. Bake for 10-12 minutes or until set but still soft (do not overcook).
  8. Once cooled, spoon chia jam onto peanut butter cookies. YUM!


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