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Vegan Peanut Butter and Jam Cookies Recipe

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4.3 from 4 reviews

Delight in these wholesome Vegan Peanut Butter and Jam Cookies featuring a tender oat flour base and natural sweetness from coconut sugar and maple syrup. These easy-to-make cookies are perfectly soft with a fruity raspberry jam center, crafted entirely without eggs or dairy, making them a delicious vegan treat for any occasion.

  • Total Time: 22 minutes
  • Yield: 8 cookie sandwiches (16 cookies)

Ingredients

Wet Ingredients

  • 1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)
  • 1/2 cup unsweetened organic peanut butter
  • 1/2 cup coconut sugar
  • 2 tbsp pure maple syrup
  • 3 tbsp unsweetened non-dairy milk
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1 cup oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup rolled oats

Additional Ingredients

  • 8 tsp good quality raspberry jam (e.g., Crofters juice-sweetened organic raspberry jam)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and ease cookie removal.
  3. Make Flax Egg: Whisk together ground flaxseed and water in a large mixing bowl and let sit for 3 minutes until it gels, creating the flax egg substitute.
  4. Combine Wet Ingredients: To the gelled flax egg, add the peanut butter, coconut sugar, maple syrup, unsweetened non-dairy milk, and vanilla extract. Whisk until fully blended and smooth.
  5. Mix Dry Ingredients: In a separate medium bowl, stir together oat flour, baking soda, baking powder, sea salt, and rolled oats evenly.
  6. Form Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a stiff dough forms. Adjust by adding more oat flour if too runny or more non-dairy milk if too stiff to achieve a consistency suitable for rolling into balls.
  7. Shape Cookies: Roll the dough into 16 even balls. Place them evenly spaced over the two baking sheets. With slightly wet fingers, gently flatten each ball into a circle, keeping room for spreading during baking.
  8. Bake Cookies: Bake the cookies in the oven for 10 to 12 minutes until set. Remove and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  9. Assemble Sandwiches: Once cooled, spread 1 teaspoon of raspberry jam on 8 cookies. Top each jammed cookie with one of the remaining cookies, gently pressing to form cookie sandwiches.
  10. Storage: Store the cookie sandwiches in an airtight container at room temperature for a few days or refrigerate for longer freshness. For extended storage, freeze in an airtight container. Note that these cookies soften over time, developing a texture reminiscent of Nutri-Grain bars.

Notes

  • If the dough is too soft to handle, add additional oat flour a tablespoon at a time until manageable.
  • Use slightly wet fingers when flattening the dough balls to prevent sticking.
  • These cookies soften as they sit; refrigerating or freezing helps maintain their texture.
  • Choose high-quality, juice-sweetened raspberry jam for the best natural flavor.
  • Gluten-free oat flour can be used for a gluten-free version if certified gluten-free oats are selected.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-peanut-butter-and-jam-cookies-recipe/