PB&J Graham Cracker Thumbprints

2 minutes, 32 seconds Read

Ahhh! The Christmas cookie season is officially here, and I could not be happier. This is just the first of my many attempts to make your holidays a bit easier and more delicious. What’s the great news? It’s a 30-minute recipe with seven ingredients, a single bowl, and only one bowl! I love simplicity (in baking).

Peanut ButterGraham Crackers


Brown Sugar

Unbleached Flour

Vegan butter


That’s it! You probably have these items in your home. It’s so exciting when this happens.

The process is also very simple. Mix your wet ingredients in one bowl. Add your dry and mix. Roll them out, and then give them a thumbprint. It’s so fun to play with food.

They’re ready for eating after just 10 minutes of baking. I thought that adding a little more graham-cracker crumbs to mine was the perfect way to finish off a peanut butter cookie.

What are they like to eat? It’s unbelievable.

Crispy on the outside

The inside is so tender

Packed with PB flavor

Not too sweet

& The perfect blend of flavors.

Peanut butter, jam, and Graham crackers were made to be together.

These are also very customizable. Substitute almond butter if you’re not a fan of peanut butter. If you’re not a fan of jam, then you aren’t a real person. Substitute Nutella mi, ni PB cubes, or even a dark chocolate square! Dream big, and enjoy (cookies). Happy baking, friends!


  • 1 Tbsp flaxseed meal (to make flax egg)
  • Use 2 1/2 Tbsp of water to make flax eggs.
  • One cup of salted natural peanut butter (creamy or chunky).
  • Earth Balance vegan butter (softened or coconut oil).
  • 1 1/2 cups brown sugar (packed).
  • Add more graham cracker crumbs for the topping.
  • 1/2 cup unbleached all-purpose flour
  • I used strawberry jam.


  • Preheat oven to 350 degrees F (184 C).
  • Mix flaxseed and water in a small dish. Set aside.
  • Mix peanut butter with butter until fluffy. Stir in flax eggs, brown sugar, and brown sugar.
  • Stir in graham crackers. Add flour in small amounts until you have a firm but not crumbly dough. The original recipe calls for about 1/2 cup.
  • Form/roll dough into small balls by scooping out 1 Tbsp of the packed dough. If they don’t mold easily, moisten your hands with canola or olive oil. Place on a baking sheet lightly greased.
  • Use your thumb or a finger to indent the ball.
  • Remove from the oven after 8 minutes. Press the indentions back down and put them back into the oven for a few minutes to get a bit more brown. Avoid overbaking, or the cookies will become too crispy.
  • Allow to rest for a few moments on the pans, then move them onto wire racks to cool. After the cookies have cooled down, warm up the jam in a microwave or a saucepan on medium heat until it is pourable. Spoon small amounts of jam (1 tsp per cookie) into the middle. Sprinkle with more graham cracker crumbs, and serve right away.
  • Allow to cool completely before covering. Store covered at room temperature for up to 2 days.

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