The Best Vegan Peanut Butter & Jelly Cookies
High protein, gluten free, vegan, heart-healthy
These humble cookies will blow you away with their party-in-your-mouth-flavor. An extremely easy recipe, made with oats, maple syrup and peanut butter. Plus, it’s fun to bake: you boil the maple syrup and peanut butter together in a pot over the stove, then pour in the vanilla and watch the magic as the dough caramelizes right before your eyes. The homemade filling is worth the fuss since it is fresh and bright and makes the perfect companion to PB cookies. A wonderful recipe for children to participate in. Who does not love the classic flavor combination of the BFFs peanut butter and jelly?
The Best Vegan Peanut Butter & Jelly Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
Dough
3/4 cup peanut butter, unsalted
3/4 cup maple syrup
1.5 tablespoons coconut oil
1 tablespoon vanilla extract
1 1/4 cups oat flour
1/3 cup whole oats
1/2 teaspoon salt
Filling
1 cup fresh or frozen raspberries
1 teaspoon lemon juice
1 tablespoon maple syrup
large crystal salt
Makes 20 cookies- I suggest you double this recipe because these cookies are so yummy!
Instructions
1. Preheat oven to 350ºF/180ºC. Grease two baking sheets with coconut oil.
2. Combine peanut butter, maple syrup and coconut oil in a medium sized saucepan. Begin to heat over medium heat and stir constantly until the ingredients boil gently. Keep boiling for 5 minutes, stirring constantly, as the ingredients let off steam and caramelize slightly.
3. Remove from heat and stir in vanilla extract. The alcohol in the extract will bubble off in the hot mixture. Transfer peanut butter mixture into a large mixing bowl and stir in oat flour, whole oats and salt. Mix until it forms a smooth dough.
4. Filling: Combine raspberries, lemon juice and maple syrup into a saucepan and cook over medium heat. Bring to a gentle boil, stirring regularly for 14 minutes while water evaporates. You want the filling to be the consistency of thick jam. Remove from stove and let it cool while you form the cookies.
5. Scoop 2-tablespoon-sized balls onto the baking sheets. Gently flatten each cookie and tuck in the sides to make round ½-inch (12 mm) thick disks. Space a 1-inch (2,5 cm) gap between each cookie to allow for spreading. Make 20 cookies. Using your fingers, push a small well in each cookie center. Fill the centers with 1 teaspoon of raspberry filling and sprinkle with a large pinch of crystal salt.
6. Bake 14 minutes or until cookie edges and bottoms brown and the cookie becomes firm on the outside and stays chewy on the inside.
Photos by Milkshake Creative
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