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Peanut Butter & Jelly Thumbprint Cookies

Healthy & chewy peanut butter cookies with a jam filled center to give you that perfect sweet and salty combo for the holidays.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 18
Author: Nikole Goncalves



  • ¾ cup Natural peanut butter with sea salt I buy mine from Bulk Barn
  • ¼ cup Manitoba Harvest Hemp Hearts
  • ¼ cup light spelt flour
  • ½ cup coconut sugar
  • 1/8 cup softened organic butter I used vegan margarine
  • ½ tsp. baking powder
  • 1 tsp. vanilla
  • 1 egg
  • ½ cup of your favourite jam I used blueberry



  • Pre-heat oven to 350F.
  • In a medium sized mixing bowl, mix together flour, baking powder and Hemp Hearts and set aside.
  • In a large sized mixing bowl, whisk together egg, vanilla, coconut sugar, butter and peanut butter until smooth.
  • Mix the dry ingredients in with the wet until firm slightly sticky dough forms. You should be able to roll the dough easily into balls and it should be slightly fluffy when pulled apart.
  • Next, measure out 1 tbsp. of dough and roll into a ball and place on a parchment lined cookie sheet. Repeat this step until you run out of dough. I got 18 cookie balls.
  • Press each cookie ball down in the center with your thumb or the back of a spoon to flatten the cookie enough that there is a small crater for your jam to sit.
  • Lastly, measure out ½ tsp. of jam and place it in the center of each cookie.
  • Bake in the oven for 10 min until slightly golden brown on the bottom.
  • Once baked allow to sit for 5 min before transferring to a cooling rack to fully cool for another 10-15 min.


Notes: Store cookies in an airtight container for 3-5 days.