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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