Peanut Butter & Jam Thumbprint Cookies

Serves: 15-18 Cookies Prep: 25_mins Cook: 10-15_mins


PB & jelly is a classic combination, and for good reason! These thumbprint cookies are perfect for making if you have a little helper. Get them involved in making the little wells for the jam and have some fun! For more child-friendly recipes, head to our Little Foodies content hub!


1 Tablespoon Ground Flaxseed + 3 Tablespoons Water

120g Biona Organic Smooth Peanut Butter

½ teaspoon Vanilla Extract

60ml Biona Organic Maple Agave Syrup

65g Ground almonds

½ teaspoon Baking Powder

A jar of Biona Organic Strawberry Spread 


  1. In a medium bowl, mix together ground flaxseed and water. Place in the fridge for 10 minutes to allow for the mixture to thicken and gel up.
  2. After 10 minutes, add the peanut butter, maple agave syrup, ground almonds, vanilla and baking powder to the bowl and mix until well combined. The dough should appear to be soft and somewhat wet. Refrigerate for 15-20 minutes while the oven heats up.
  3. Preheat the oven to 180°C (160° fan). Line a baking tray with parchment paper.
  4. After 10-15 minutes, roll dough into heaped tablespoon sized balls and place on the baking tray. Gently press a thumbprint into the center of each cookie dough ball. Fill the center of each cookie with about ½ teaspoon of strawberry jam.
  5. Bake cookies for 10-12 minutes. Allow cookies to sit on the baking tray for 10 minutes before transferring to a wire rack to finish cooling. Enjoy!

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