Dessert/ Snacks

No Bake PB Chocolate Thumbprint Cookies

These cookies are simply game changers! I love a thumbprint cookie but it’s a bit of a love hate relationship. I hate when you have a new cookie recipe and it can be quite hit and miss as to how they will come out of the oven. Especially with thumbprint cookies. You spend all this time trying to make them pretty and perfectly formed and then they puff up a little took much and end up too crackly and all round misshapen. Not the end of the world… but have a solution!

A no bake chocolate peanut butter version with peanut butter fudge filling. They come together in one bowl, fudge aside obviously, and firm up pretty darn quickly in the fridge so you can eat them within the hour.

Chocolaty, rich, peanut buttery and easily adapted to make them vegan friendly, gluten free and just as delicious and lightly chewy whichever option you choose.

You can add a little chocolate pea protein or a chocolate flavoured protein blend to the mix to give them a little protein boost if you so wish too. Options provided in the recipe!

No Bake Peanut Butter Chocolate Thumbprint Cookies

Print Recipe
By Serves: 10 - 12 Prep Time: 15 minutes


  • **For the Cookies**
  • 100g rolled oats; use gluten free oats if necessary
  • 10g milled chia seeds
  • 20g cocoa powder
  • 80g honey or maple syrup for vegan friendly version
  • 60g coconut oil, melted
  • 90g smooth rich roast peanut butter
  • 25g Pulsin Chocolate Pea or Cacao Maca SuperShake Blend*
  • 1 tsp vanilla extract
  • 1/4 tsp Pink Himalayan Rock Salt
  • **For the Peanut Butter Fudge Filling**
  • 60g smooth rich roast peanut butter
  • 20g honey or maple syrup for vegan friendly version
  • 1/2 tsp vanilla extract
  • 20g coconut flour



Whisk together cocoa powder, honey or maple syrup, melted coconut oil, peanut butter, vanilla extract and pink salt in a large jug.


Place oats and milled chia seeds into a large bowl, add wet ingredients and mix well to combine. If using protein powder add to the dry ingredients. You can then add the oat milk or non dairy milk of choice at this point once the wet and dry ingredients are combined. Start with 1 tbsp and add 1 -2 more as required. The mixture should be glossy, thick and kind of loose. The coconut oil will ensure it sets but it shouldn't be too sticky even at this point.


Set to one side for 10 minutes.


Meanwhile mix together fudge ingredients in a clean bowl. Add a little more flour if necessary to great a soft pliable dough consistency.


Roll cookie mix into 10 -12 balls. Flatten and create an indent with your thumb, place onto a baking paper lined plate or tray that will fit into the fridge.


Roll peanut butter fudge filling into 10 -12 balls. Flatten and press into the centre of each cookie.


Place cookies into the fridge to firm up for at least half an hour. The longer the better!


*If using the protein you will need to add 2- 3 tbsp of non dairy milk. My preference is oat milk. Store in the fridge in a seal tight container for up to one week or freeze for up to one month.

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