Vegan Peanut Butter and Jelly Cookies

Vegan Peanut Butter and Jelly Cookies

In the realm of sweet treats, only a couple of combinations evoke as much nostalgia and satisfaction as the classic duo of peanut butter and jelly. Whether slathered between slices of bread or dolloped atop warm toast, this timeless pairing has delighted taste buds for generations. But what if we were to elevate this beloved combination to new heights? Enter vegan peanut butter and jelly cookies – a delightful twist on a childhood favorite that’s sure to captivate vegans and non-vegans alike.

Vegan PB&J Cookies

The Beauty of Vegan Baking

The beauty of vegan baking lies in its boundless creativity and innovation. It’s not about deprivation but rather about exploration – discovering new flavors and textures that satisfy both the palate and the conscience. With these peanut butter and jelly thumbprint cookies, we embark on a journey that celebrates plant-based ingredients while paying homage to a classic American staple.

Lots of Flavors and Textures

As these cookies bake, the kitchen fills with the irresistible aroma of warm peanut butter mingling with sweet fruit preserves. The result is a symphony of flavors and textures – the crisp exterior yielding to a tender, melt-in-your-mouth center punctuated by bursts of fruity goodness. Each bite is a harmonious blend of nutty richness and fruity sweetness, a testament to the magic of plant-based baking.

Vegan Thumbprint Cookies

Sustainability

While indulging in these delectable treats, we’re not just satisfying our cravings but also making a statement about sustainability and compassion. By choosing plant-based ingredients, we reduce our environmental footprint while contributing to the well-being of animals. It’s a small yet meaningful step towards creating a much more harmonious relationship with the planet and all its inhabitants.

Final Thoughts

The possibilities in vegan baking are endless. With recipes like my vegan peanut butter and jelly cookies, we not only indulge in delicious treats but also celebrate the ingenuity and compassion inherent in plant-based cooking. So, the next time you crave a taste of nostalgia, reach for a batch of these delightful cookies and savor the flavors of childhood—reimagined for a more compassionate world.

Peanut Butter and Jelly Thumbprint Cookies

More Garden Grub Cookie Recipes:

@chefsummerstorm

Vegan PB&J Cookies and a Chat About How To Go Vegan 🌱 💚This recipe can be found on my website- link in bio 💚If you need help going vegan, I offer 1:1 video coaching- link in bio #vegan #howtogovegan #vegantok #vegantiktok #vegancookies #peanutbutterandjellycookies #peanutbuttercookies #veganpeanutbutterandjellycookies #cookies #baking

♬ original sound – Chef Summer Storm

If you make my vegan peanut butter and jelly cookies (or any of my recipes!), don’t forget to post a picture on Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

Vegan Peanut Butter and Jelly Cookies

Vegan Peanut Butter and Jelly Cookies

Author Chef Summer Storm – garden grub
These vegan thumbprint peanut butter and jelly cookies are easy to make, super fun, and taste like a classic pb&j sandwich!
Prep Time 30 minutes
Cook Time 13 minutes
Rest Time 3 hours
Total Time 3 hours 43 minutes
Course Dessert, Snack
Cuisine American
Servings 16 cookies

Equipment

  • Standing or handheld mixer

Ingredients
 

Cookie Dough

You Will Also Need

  • 3/4 cup salted peanuts, crushed into small bits
  • Your favorite jam (I like using strawberry!)
  • 1/2 cup vegan white chocolate
  • 1 heaping tbsp plain, unsweetened creamy peanut butter

Instructions
 

Cookie Dough + Baking

  • Add the flour, baking soda, and salt to a mixing bowl, whisk well, and set aside.
  • Add the flax meal and water to a small bowl, stir, and set aside. Stir occasionally. This creates a flax egg.
  • Add the butter to a standing mixer with the paddle attachment and beat on medium-high speed for 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
  • Add both of the sugars and continue beating for 2 minutes, scraping down the sides of the bowl as needed.
  • Add the flax egg and continue beating for 1 minute.
  • Add the peanut butter and vanilla extract and continue beating for 1 minute.
  • Lasty, add the dry mixture and beat on low speed just until combined, scraping down the sides of the bowl as needed. Do NOT overmix.
  • Place a piece of plastic wrap directly onto the dough, cover the bowl with a piece of plastic wrap, and chill it in the refrigerator for 1 hour.
  • Once the dough is chilled, divide it into 2 tbsp portioned balls.
  • Roll each ball in the crushed peanuts and then lay them on a large baking sheet lined with parchment paper.
  • Using your thumb, press down in the center to create a large well. The jelly will go here later.
  • Set the pan of cookies in the freezer to chill for 2 hours.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a large sheet pan with a piece of parchment paper and place down a few cookies at least 3 inches apart from each other.
  • Fill each indent in the cookies with your jelly of choice, about 1 tablespoon per cookie.
  • Bake the cookies on the middle oven rack for 13 minutes. *The cookies will continue baking and set as they are cooling down on the baking sheet.
  • Allow the cookies to cool completely before drizzling them with the peanut butter white chocolate.

Peanut Butter White Chocolate Drizzle

  • Add the ingredients to a small bowl and melt in the microwave in 15-second increments, stirring in between, until melted. This should only take about 30-45 seconds.
  • Once the cookies are completely cooled, use a small spoon to quickly drizzle a little peanut butter white chocolate over each one.
  • The drizzle will slightly harden as it sets. You can also pop the cookies in the fridge to help solidify the drizzle quicker.
Keyword cookies, peanut butter and jelly cookies
Tried this recipe?Let me know how it was!

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