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.
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.
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.
More Garden Grub Cookie Recipes:
- Vegan Banana Bread Cookies with Chocolate Chips
- Healthier Vegan No Bake Chocolate Peanut Butter Cookies
- The Best Vegan Rocky Road Cookies
- Vegan Mimosa Sugar Cookies
- Vegan Snowball Cookies
- Chewy Vegan Ginger Molasses Cookies
- Better Than Sex Vegan S’mores Chocolate Chip Cookies
- Healthy Dark Chocolate Vegan Hobnobs
- Single-Serving Vegan Chocolate Chip Cookie
- Soft and Chewy Vegan Snickerdoodles
- The Best Vegan Oatmeal Raisin Cookies
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
Equipment
- Standing or handheld mixer
Ingredients
Cookie Dough
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 tbsp ground flax meal
- 3 tbsp water
- 1/2 cup vegan butter, room temperature
- 1/2 cup organic brown sugar
- 1/4 cup organic cane sugar
- 3/4 cup plain, unsweetened creamy peanut butter (100% peanuts- no added ingredients!!)
- 1 tbsp pure vanilla extract
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.
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