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–+ servings

PB&J Graham Cracker Thumbprints

Tender vegan peanut butter thumbprint cookies with strawberry jam and graham crackers. Just 7 ingredients, 30 minutes, and 1 bowl required.
Author Minimalist Baker
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Baking sheet filled with Vegan PB&J Thumbprint Cookies
4.88 from 8 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 (cookies)
Course Dessert
Cuisine Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? 2-3 Days

Ingredients

  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 1/2 cup natural salted peanut butter (creamy or chunky)
  • 1/4 cup Earth Balance vegan butter (softened // or coconut oil)
  • 1/2 cup brown sugar (packed)
  • 1/3 cup finely crushed graham cracker crumbs (plus more for topping)
  • 1/2 cup unbleached all-purpose flour
  • 10 Tbsp jam of choice (I used strawberry)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (176 C)
  • Prepare flax egg by mixing flaxseed meal and water in a small bowl. Set aside.
  • Beat peanut butter and softened butter together until light and fluffy. Add flax egg, brown sugar and stir.
  • Add graham crumbs and stir to combine. Then add in flour a little bit at a time until a firm dough forms - you don't want it to be crumbly. It should take about 1/2 cup (as original recipe is written).
  • Scoop out 1 packed Tbsp worth of dough and gently form/roll into balls. Moisten your hands with olive or canola oil if they aren't molding easily. Place on lightly greased baking sheet.
  • Flatten balls gently with the bottom of a glass and use your thumb or finger to make an indention.
  • Bake for 8 minutes and remove from oven. The indentions should've puffed up, so press them back down a little and pop them back in the oven to brown up a little more - 2-3 minutes until slightly golden brown. Be careful not to over-bake or they'll be too crunchy.
  • Let rest on pans for a few minutes then transfer to cool on wire racks. Once the cookies are cooled, heat your jam until warm and pourable in a saucepan over medium-low heat or in the microwave. Then spoon small amounts (~1 tsp) of your jam into the middle of each cookie. Sprinkle with a few more graham cracker crumbs and serve immediately.
  • Let cool completely before covering. To store, cover and keep at room temperature for up to 2-3 days.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 cookies Calories: 112 Carbohydrates: 13 g Protein: 2 g Fat: 5 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 52 mg Fiber: 1 g Sugar: 4 g