Go Back
+ servings

PB&J Vegan Thumbprint Cookies

This no-fuss recipe is one of my favorites for weeknight baking. Keep it classic or get creative with different nut butters and fruit preserves—cashew butter and blueberry, almond butter and apricot—you can’t go wrong.
Course Dessert
Cuisine American
Keyword baking, cookies, dairy-free, dessert, egg-free, peanut butter, sweets, thumbprint, treats
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14
Author Ilene Godofsky Moreno


  • 1 cup of rolled oats
  • ¼ teaspoon of baking soda
  • teaspoon of salt
  • ½ cup of creamy peanut butter
  • ¼ cup of maple syrup
  • 2 tablespoons of coconut oil melted
  • 1 teaspoon of vanilla extract


  • ½ cup jam or fruit preserves
  • 2 tablespoons creamy peanut butter


  • Preheat the oven to 350°F. Grease a baking sheet or line it with parchment paper.
  • In a blender, pulse the oats until flour is formed, then transfer it to a large bowl. Whisk in the baking soda and salt.
  • In a small bowl, stir the wet ingredients together until smooth. Transfer the mixture to the large bowl, and stir until the wet and dry ingredients are thoroughly combined.
  • To form the cookies, use your hands to roll about 1 tablespoon of batter into a ball. Press it down on the baking sheet and use your thumb to create an indent in the center. Fill the center with the jam or preserves. Repeat until all the dough is used.
  • Bake for 12 minutes. Remove from the oven and transfer the cookies to a cooling rack. Let them cool completely, then drizzle with the peanut butter (you may want to use a pastry bag or a plastic baggie with a corner cut off for this). Enjoy right away or store in an airtight container.