Vegan Peanut Butter and Jelly Cookies
These vegan thumbprint peanut butter and jelly cookies are easy to make, super fun, and taste like a classic pb&j sandwich!
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.
Tried this recipe?Let me know how it was!