Vegan Peanut Butter and Jelly Cookies
Indulge in the nostalgic delight of childhood favorites with these Vegan Peanut Butter and Jelly Cookies, where the classic combination of nutty richness and fruity sweetness comes together in each perfectly crafted bite.
Jump to Recipe
Embark on a delicious journey with these Vegan Peanut Butter and Jelly Cookies, a delightful twist on a timeless classic. These tasty treats capture the essence of comforting nostalgia while embracing a plant-based twist. The combination of creamy peanut butter and sweet, fruity jelly creates a symphony of flavors in every soft and chewy bite. Get ready to experience the joy of baking as I guide you through crafting these irresistible vegan cookies – a perfect blend of simplicity, heartiness, and a touch of childhood nostalgia.
KEEP IN TOUCH! FOR MORE INSPIRATIONS, TUTORIALS, AND FREE KNITTING PATTERNS, SIGN UP FOR OUR WEEKLY NEWSLETTER:
Vegan Peanut Butter and Jelly Cookies
(As an Amazon associate, I earn from qualifying purchases)
Ingredients:
1/2 cup vegan butter, room temperature
2/3 cup granulated sugar
3/4 cup smooth peanut butter
2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup almond milk
1/2 cup of strawberry jam
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In the bowl of a stand mixer, or using a hand mixer, cream together the peanut butter, vegan butter, granulated sugar and pure vanilla extract.
Whisk together the all-purpose flour, baking soda and salt in a bowl. Add to the peanut butter mixture. Add the almond milk and mix until combined.
Take 2 tablespoons of dough and roll it into a ball using your hands. Using the back of a 1/2 tsp measuring spoon, press down to create a dent in the middle of the cookie. Using the 1/2 tsp spoon, scoop in strawberry jam.
Using the 1/2 tsp spoon, scoop in strawberry jam. Repeat until all the cookies are filled.
Bake for 15 minutes or until the edges are lightly golden brown. Remove from heat- the cookies will be very soft. They will firm up as they cool. Let the cookies cool on the tray for 5 minutes and then transfer them to a cooling rack to throughly cool.
Vegan Peanut Butter and Jelly Cookies
Ingredients
- 1/2 cup vegan butter, room temperature
- 2/3 cup granulated sugar
- 3/4 cup smooth peanut butter
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup almond milk
- 1/2 cup strawberry jam
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In the bowl of a stand mixer, or using a hand mixer, cream together the peanut butter, vegan butter, granulated sugar and pure vanilla extract.
- Whisk together the all-purpose flour, baking soda and salt in a bowl. Add to the peanut butter mixture. Add the almond milk and mix until combined.
- Take 2 tablespoons of dough and roll it into a ball using your hands. Using the back of a 1/2 tsp measuring spoon, press down to create a dent in the middle of the cookie. Using the 1/2 tsp spoon, scoop in strawberry jam.
- Using the 1/2 tsp spoon, scoop in strawberry jam. Repeat until all the cookies are filled.Bake for 15 minutes or until the edges are lightly golden brown. Remove from heat- the cookies will be very soft. They will firm up as they cool. Let the cookies cool on the tray for 5 minutes and then transfer them to a cooling rack to throughly cool.
Looking for more cookie recipes like these Vegan Peanut Butter and Jelly Cookies?
Vegan Caramel Apple Upside Down Cake
Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Amazing Vegan Hot Chocolate Cookies
I love seeing your finished recipes! If you enjoyed making these Vegan Peanut Butter and Jelly Cookies or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
