No-Bake Almond Butter Thumbprints


These sweet and salty PB&J-inspired treats are perfect for lunch boxes or after-school snacking—and easy enough for the kids to put together themselves.

No-Bake Almond Butter Thumbprints
Photo: Jen Causey
Hands On Time:
15 mins
Total Time:
15 mins
2½ dozen

Berry jams—like the strawberry jam in this recipe—are the classic filling for thumbprint cookies. But there are plenty of flavor combos that will work here, so feel free to experiment and have fun playing around. 


  • 1 ¼ cups powdered sugar

  • 1 cup creamy almond butter

  • 3 tablespoons salted butter, softened

  • 1 ½ cups crushed pretzels

  • ¼ cup strawberry jam


  1. Beat the powdered sugar, almond butter, and butter in a medium bowl with an electric mixer on medium speed until well combined. Add crushed pretzels, and stir until incorporated. (Mixture will be crumbly.)

  2. Shape mixture into about 30 (1½-inch) balls, pressing firmly so the dough holds its shape. Place the balls 1 inch apart on parchment paper-lined baking sheets. Press your thumb into each ball, forming an indentation. Spoon about ¼ teaspoon strawberry jam into each indentation. Serve immediately, or chill until ready to serve. Cookies will keep stored in the refrigerator for up to 5 days; let stand at room temperature 30 minutes before serving.

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