Over a decade ago, I shared this recipe for No-Bake Peanut Butter and Jelly Cookies. It’s been buried in our news archive, so today I’m giving the post a big update with new photos, more options, and a permanent home in our recipe section. These bites are energizing treats that are easy to make and delicious to eat. You can use your favorite dairy-free jam, jelly, curd – whatever you want. I usually use natural raspberry jam, but this time I used chia jam. It worked pretty well!
Peanut Butter and Jelly No-Bake Fingerprint Cookies in Small or Big Batch
I’ve wanted to take new pictures of these no-bake fingerprint cookies for years. I finally had the chance, but I had no special equipment, not even a mallet, to crush the crumbs. I literally crushed them in a bag by hand and with a can, smashing them with all my might. Which apparently isn’t much. There are a lot of big crumbs left in it!
As a result, my latest no-bake bakes look a little more rustic and moist than they should. (Don’t worry, they’re soft, but still firm and easy to handle.) This older photo I have shows how smooth they can be if you have a spice/coffee grinder (that’s what I usually use), a food processor, or even a kitchen mallet. That said, they do work and taste delicious no matter how finely you crush those crumbs!
This is a mini recipe, making only 6 cookies with no thumbprint. Since we have a small house, I like to make small treats. Feel free to double, triple or quadruple the recipe if you want some on-demand fridge freshness. They should keep for several days in the refrigerator, or several months in the freezer. I’ve included the ratios for doubling or quadrupling the batch in the recipe notes.
Special Dietary Notes: Peanut Butter and Jelly No-Bake Fingerprint Cookies
By ingredients, this recipe is dairy-free/dairy-free, egg-free, optionally gluten-free, nut-free, soy-free, optionally vegan, and vegetarian. You can also make these Peanut Free No Bake Cookies with your favorite peanut butter alternative.
Peanut Butter and Jelly No-Bake Fingerprint Cookies
Author: Alisa Fleming
Type of recipe: Dessert
- 2 sheets of graham crackers (choose honey-free for vegans; can use gluten-free, if needed)
- 2 tbsp peanut butter (I use a lightly salted natural creamer; I can under Sunbutter for a nut-free product)
- 2 teaspoons maple syrup, honey, agave nectar or brown rice syrup
- 1 teaspoon coconut oil, melted
- 1 to 2 tablespoons of jam
- Crush graham crackers into fine crumbs or powder. You can do this with the old ziploc and mallet method, or in your spice grinder or food processor. You will get about ¼ cup of fine bread crumbs/Graham powder.
- In a small bowl, mix the graham cracker crumbs, peanut butter, sweetener and oil until a nice thick batter forms.
- Divide the dough into six portions and roll each portion into a ball. If the mixture is too sticky to handle, place it in the fridge or freezer for about 15 minutes to firm it up a bit.
- Place the balls of dough on a sheet of parchment paper on a plate. Using the back of a measuring teaspoon, press an indentation into the top of each ball, making them flatten on the bottom, and form your thumbprint shape on top.
- Place the cookie dough indentations in the fridge or freezer for 15 minutes or more to firm them up.
- Place a spoonful of jam in the depression of each cookie bite (I used about ½ teaspoon per cookie).
- Store uncooked in an airtight container in the refrigerator for up to 1 week, or in a zip-top bag in the freezer for longer storage.
Double batch (for 12): 4 graham cracker sheets, ¼ cup peanut butter, 4 tsp sweetener, 2 tsp coconut oil, up to ¼ cup jam.
Quad Pack (for 24): 8 graham cracker sheets, ½ cup peanut butter, 2 tbsp + 2 tsp sweetener, 4 tsp coconut oil, up to ½ cup jam .
Portion: 1 cookie calories: 96 Fat: 4.4g Saturated fat: 1.2g Carbohydrates: 13.2g Sugar: 6.1g Sodium: 79mg Fiber: .7g Protein: 2g
For more of my recipes, get Go dairy free!