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4.67 from 3 votes

Easy peanut butter and jam cookies

Easy vegan peanut butter thumbrint cookies with a jam centre. Oil-free and healthy!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 10


Peanut butter cookie

  • ½ cup + 3 tbsp brown rice flour
  • 3-5 tbsp coconut sugar, to taste
  • ½ tsp baking powder
  • ½ cup peanut butter
  • ¼ cup dairy free milk, such as almond, soy or coconut
  • Pinch of Himalayan pink salt

Chia jam


  • Preheat oven to 160C.
  • Add all dry ingredients to a mixing bowl and mix with a spoon until combined.
  • Add peanut butter and milk to bowl and mix until thoroughly combined or until the mixture forms a dough.
  • Scoop 1-2 tbsp of the dough at a time, roll into a ball then gently flatten onto lined baking tray. Indent each cookie with your finger to create space for the jam.
  • Bake cookies in oven for 12-15 minutes or until the edges have turned golden brown.
  • Meanwhile, for the chia jam, mash the defrosted raspberries or strawberries with the back of a fork. Mix in the chia seeds and rice malt syrup until combined. Set aside to thicken.
  • When cookies have cooled down and chia jam has thickened, spoon jam into the centre of each cookie.
  • Devour immediately or store in an airtight container in the fridge for 5 days.
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