There are two types of people in this world: those who prefer a larger jelly-to-PB ratio on their PB&Js and those who prefer a larger PB-to-jelly ratio on their PB&Js.
Which side are you on? Are you a fan of the sweet fruit gel? Or is the rich and creamy nut spread more your game?
I am a strong proponent of the latter school of thought. As peanut butter is one of my favorite foods, I always added around a cup of peanut butter to my sandwiches. The more the better. I would then add just a small sweep (a whisper, really) of grape jelly, just enough to call it a PB&J. After hearing one too many comparisons between jelly and weird bodily things in my high school bio class, I turned away from jelly for many years.
This ain’t no grape, blueberry, or raspberry jelly. No, this here is Strawberry Pineapple Chia Jam, and it‘s at the center of this recipe. And it totally knows it. It’s all like, I’m going to steal the spotlight from these here cookies! And it can. Because it truly is that good. Tropical, sweet, and…pink. I’m giving you pink jam today. Is there anything that screams “summer” more than pink jam?! I don’t think so.
And yes, the jam is grand, but these PB&J Thumbprints are fantastic for another reason, too. These may just be some of the best cookies I’ve ever tasted. Nay, these definitely are some of the best cookies I’ve ever tasted. I’m all about that [cookie] base!
These PB&J Thumbprints should definitely make an appearance in your snack time ASAP. They’re sweet, full of texture, and outtathisworld delicious. In just a few short minutes, you can embrace the summer sunshine with these whole food, gluten free, vegan, and paleo PB&J Thumbprints! And, sweetie, it could not be more simple.
Let’s start with this Strawberry Pineapple Jam portion of these PB&J Thumbprints shall we? Um, is it OK with you if I say that I am throughly in love with this jam? I love that it’s tart. I love that it’s sweet. I love that it’s pink. And I love that it’s simply made from just four whole foods: strawberries, pineapple, maple syrup, and chia seeds. Nutrient-dense chia seeds are one of my favorite ingredients. Not only do they offer us healthy fats and protein, but they also give this jam its characteristic texture. It’s not all gloppy like regular jelly. Instead, this Strawberry Pineapple Chia Jam has so much chia-popping texture! TGFCS (thank goodness for chia seeds).
Now, the cookies. Oh, these cookies are divine. A simple mixture of almonds, dates, nut/seed butter, and maple syrup are combined to make perfect little rounds fit for housing our jam. I actually used tahini the first time I made this recipe and was surprised by how much they ended up tasting like peanut butter cookies! To save some moola, you can definitely use tahini’s (wayyyy) cheaper cousin, peanut butter. Any way you choose to nut, these PB&J Thumbprints are gonna be a good time.
PB&J Thumbprints are the perfect way to greet this warm summer weather with open arms. You don’t need a special occasion to make these PB&J Thumbprints; because they’re made from whole foods, and not to mention gluten free, vegan, and paleo, feel free to indulge in these cookies any time of day! Heck, with their healthy fats, proteins, and fruits, you could definitely have a couple as a quick and delicious breakfast! Complete with beautiful Strawberry Pineapple Chia Jam and deliciously raw peanut butter cookies, these PB&J Thumbprints are sure to brighten up any day!
|Prep:||Yield: 8-12 cookies||Total:|
These gluten free, vegan, and paleo PB&J Thumbprints are filled with delicious whole foods and topped with a tropical Strawberry & Pineapple Jam!
- 3/4 cup raw almonds
- packed 1/2 cup pitted medjool dates*
- 2 Tbsp. tahini/peanut butter**
- 1 Tbsp. maple syrup
- 3 large frozen strawberries
- 1/2 cup frozen pineapple
- 1/4 cup water
- 1-2 Tbsp. maple syrup
- 2 Tbsp. chia seeds (white, if you have them)
- Make the Strawberry Pineapple Jam: Add strawberries, pineapple, and water to a small pot and bring to a boil on the stove. Once strawberries start to fall apart, remove from heat and add maple syrup.
- CAREFULLY transfer mixture to a small food processor/blender and blend until smooth. Taste (remember, it's hot!) and adjust sweetness as needed.
- Pour mixture into a bowl. Add chia seeds, stir until combined, then set in the fridge to chill.
- Make the cookie dough: While the jam is chilling, add almonds, dates, tahini/peanut butter, and 1 Tbsp. maple syrup in a small food processor/blender and process until only small chunks of almonds remain. The mixture should be able to be pressed into cookies fairly easily. If the mixture crumbles, add extra tahini/peanut butter or dates. If the mixture is too runny, add more almonds.
- Take some of the dough and press it into a thick circle. Press your thumb into the center of the circle to create an indentation for the jam. Continue with the remainder of the dough.
- Place cookies on a plate and refrigerate.
- Assemble the PB&J Thumbprints: Once the jam is cold and the cookies are set, remove them from the fridge. Spoon jam into the centers of the cookies.*** Store in the fridge.
*My dates were a little on the dry side. I should have soaked them in water, then dried them off, before using. If you're in the same boat, I suggest soaking your dates.
**My tahini was very drippy. I'm not sure if that matters, but it's worth noting.
***You will definitely have jam left over, which you should definitely swirl into yogurt, mix into oatmeal, spread onto sandwiches, or spoon onto waffles/pancakes. If you'd prefer, you can cut the jam recipe in half.
Stay classy, Internet friends!
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