Peanut Butter and Jelly Cookies!

Posted by on Jan 30, 2014 in Recipes | 0 comments

So one evening my partner and I were watching a cooking show featuring American classics and the chef made very not vegan and not gluten-free peanut butter and jelly cookies.  OMG, they looked delicious. My partner turned around and asked me to make a vegan and gluten-free version and I quite happily took him up on the challenge.  He also jokingly added he wanted the jelly to be in a little heart shape.

Well dear friends, done and done.  Here I present my recipe for a delicious, vegan and gluten-free peanut butter and jelly cookie. It’s everything you want a PB&J cookie to be. The cookie is chewy and peanut-buttery, but not too sweet.  The jam adds sweetness and delicious strawberry goodness.

Making cookies!

Making cookies!

To make the heart shape I used a little heart-shaped cookie cutter to make a nice sharp line and then just pressed the center in with my fingers. 

Pressing out the hearts

Pressing out the hearts 

Heart-shaped indents!

Heart-shaped indents!

But that is a step that is completely unnecessary. Just make an indent with your finger, fill it with jam, and voila!

Ready for the oven!

Ready for the oven!

Peanut Butter and Jelly Cookies
Yields 25
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Total Time
40 min
Total Time
40 min
Ingredients
  1. ½ cup of vegan margarine (I used earth balance buttery sticks)
  2. ½ cup coconut palm sugar
  3. ½ cup PB2 powdered peanut butter
  4. ½ cup sorghum flour
  5. ½ cup arrowroot powder
  6. ½ cup almond meal
  7. ½ tsp xanthan gum
  8. ¼ tsp salt
  9. 1 tsp vanilla extract
  10. 2 tbsps golden syrup (or agave nectar)
  11. ¾ tsp baking powder
  12. ¼ cup almond milk (or other non-dairy milk)
  13. ½ cup strawberry jam
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit/180 degrees Celsius.
  2. Line a cookie tray with parchment paper.
  3. In a large mixing bowl, using a whisk (or whisk attachment on your stand mixer!) cream together the coconut palm sugar and vegan margarine.
  4. Add powdered peanut butter and stir to combine.
  5. In another bowl mix together the sorghum flour, arrowroot powder, almond meal, baking powder, xanthan gum and salt.
  6. Add flour mixture to the butter mixture, along with golden syrup, and almond milk and mix with a spatula or the paddle attachment on your stand mixer until just combined.
  7. Use a small cookie scoop to scoop out some mixture and roll it into a ball with your hands.
  8. Place the dough ball on the cookie try and flatten with your fingers to make a round cookie.
  9. Repeat until all of the dough has been used (and try not to eat too much of it!)
  10. Make a small indent in the top of each cookie and fill it with jam (not too much, just about ½ tsp).
  11. Bake for 14-15 minutes, until the bottoms of the cookies start to brown.
  12. Remove them from oven and let cool on the cookie sheet for about 5 minutes.
  13. Transfer to a cooling rack to allow them to fully cool before you dive in!
Vegan Sweet and Simple http://vegansweetandsimple.com/
I used powdered peanut butter to lighten the recipe up a bit. You could probably sub ¼ cup of regular peanut butter and reduce the amount of almond milk, but I haven’t tried it, so can’t vouch for the results. 

Fresh out of the oven!

Fresh out of the oven!

And they make a perfect valentine’s gift. Don’t you think?

Yum!

Yum!

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