• Megan Sherer

No-Bake PB&J Thumbprint Cookies

Fun fact about me: I never really liked peanut butter as a kid. It wasn't until my teenage years that I really started to embrace the deliciousness that is peanut butter. And once I did, it was game over. I love all things peanut butter now. I don't eat it very often anymore because most peanut butters can have high mold content, but I do enjoy it as an occasional treat.

So when I saw this no-bake cookie recipe from Rachel Mansfield, I saved it for when a peanut butter craving hit. And I am so thankful I did, because these babies are delicious and oh so easy to make. Whether it's for a snack, your kid's lunch box, or a sweet treat at night, you really can't go wrong with these.

Plus you can make them your own, and sub almond butter or cashew butter and any kind of jelly you prefer.


  • 3/4 cup + 2 tbsp creamy nut butter (I used this one )

  • 2 tablespoons raw wildflower or Manuka Honey

  • 1/2 teaspoon vanilla extract

  • 1 cup oat flour

  • 1 tablespoon coconut flour

  • 4 tablespoons jelly of choice


  1. In a food processor, add nut butter, honey and vanilla together and process until creamy and well combined

  2. Add oat flour and coconut flour and mix again (you can also do this by hand if you don't have a food processor)

  3. Using a spoon or by hand scoop out about 1-2 spoonfuls of dough per cookie and form into a ball then flatten into cookie shape

  4. Press down with thumb to make an imprint in the center

  5. Add to freezer for 30 minutes then add jelly in center and enjoy!

  6. *Store in fridge for a week or freezer for 1-2 months

#healthybaking #PBJ #peanutbutterandjelly #plantbased #veganbaking #nobakecookies #holisticnutrition #thumbprintcookies

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​© by Megan Sherer

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