June 10, 2020 By Richa Leave a Comment
If you are a regular here on Vegan Richa, you know that I’m into vegan peanut butter desserts. I made these ultimate Peanut Butter Oatmeal Cookies, I’ve curbed my ice cream craving with these Peanut Butter Popsicles and don’t get me started on this Peanut Butter Cake.
This cookie dough comes together in minutes and once made, you just have you chill it for 15 minutes only and you’re ready to portion it out and bake your cookies.
Prep Time10 mins
Cook Time11 mins
Chilling15 mins
Total Time36 mins
Course: Dessert, Snack
Cuisine: American
Servings: 20
Calories: 74kcal
Author: Vegan Richa
Ingredients
Instructions
Line a baking sheet with parchment paper and preheat the oven to 350°F (180°C).
In a bowl mix the peanut butter, warmed (to almost hot) milk, maple syrup and vanilla extract until well combined and smooth. It will take about a minute to fully come together.
Mix flour, baking soda, and salt in another bowl, then add 3/4 cup of the dry mix to the wet and make a soft sticky dough. Depending on your peanut butter and flour you might need to add a bit more flour. The dough will be soft but shouldn’t be too runny/sticky. It will get more handleable on chilling. Refrigerate the cookie dough for 15 mins. If still too sticky then add more flour.
Shape the dough into about an inch wide balls. Place the dough balls on a parchment-lined baking sheetz Make dents using a Measuring spoon or end of a spatula. Warm the preserves and mix with a spoon so they are not lumpy. fill the dents with warmed preserves or jam. (Warming the preserves makes it easy to fill the cookies cleanly).
Bake the cookies for 11 mins.
Cool completely before storing. Store on the counter for up to five days Or refrigerate for up to two weeks.
Notes
You could use vegan lemon curd, dulce de leche or chocolate hazelnut spread to fill the center. It would not be a pb&j cookie anymore, but still pretty dang delish.
The bigger the indent, the more jam you can fit in. Now, no such thing as too much jam, right? Careful with that - do not overfill these or you’ll have a mess.
Nutfree: . Use sunflower seed butter.Add 1 teaspoon lemon juice to the milk before using. Sun butter can bake up green because of reacting with baking soda and the lemon juice helps reduce that chance of reaction. They are edible even when colored.
Nutrition
Nutrition Facts
Amount Per Serving
Calories 74 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 92mg4%
Potassium 65mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 6IU0%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients needed for making PB & J Cookies:
smooth peanut butter – crunchy peanut butter adds chunks as well as a more crumbly texture. I recommend using smooth and creamy in this recipe.
maple syrup – the nutty sweetness of maple syrup goes perfectly with the peanut butter flavor.
warmed non-dairy milk, such as almond, soy, or coconut – we need it warm-hot to “melt” the peanut butter enough to get a smooth batter.
vanilla extract, optional but recommended.
flour – I use a mix of all-purpose and whole wheat. For gluten-free, you can use oat flour or a gf blend like Bob’s Red Mill gluten-free blend.
fruit preserves (raspberry, strawberry, cherry, etc) – fill them with your favorite jam, jelly, or preserve for a hint of nostalgia. I usually use raspberry preserves and/or strawberry jelly because that’s the classic pb&j combo and we always have both on hand. But anything goes– grape, blueberry, blackberry, peach, you name it.
Tips and Substitutions:
You could also use vegan lemon curd, dulce de leche or chocolate hazelnut spread to fill the center. It would not be a pb&j cookie anymore, but still pretty dang delish.
The bigger the indent, the more jam you can fit in. Now, no such thing as too much jam, right? Careful with that – do not overfill these or you’ll have a mess..
Nutfree: Use sunflower seed butter.Add 1 teaspoon lemon juice to the milk before using. Sun butter can bake up green because of reacting with baking powder and the lemon juice helps reduce that chance of reaction. They are edible even when colored
Prep: Line a baking sheet with parchment. Preheat the oven to 350°F (180°C).
In a bowl combine the peanut butter, warm milk, maple syrup, and vanilla extract until well combined. It will take about a minute for the mix to come together.
Mix flour, baking soda, and salt in another bowl then add 3/4 cup of the mix to the wet and make a soft sticky dough. Depending on your peanut butter and flour you might need to add a bit more flour. Refrigerate the cookie dough for 15 mins. Add some chilling time if it still feels too soft or if your fridge is not very cold.
Shape the dough into about an inch wide balls. Place the dough balls on a parchment-lined baking sheet.
Indent each cookie. This is easiest using the a measuring spoon, or end of a wooden spoon or rubber spatula. This way your thumbs stay clean and no dough gets under your nails PLUS you obtain a perfect uniform indent in each cookie. Of course, you can still use your thumb if that’s easiest for you!
Can these be made ahead of time?
You can make the cookie dough ahead of time and chill it in the refrigerator for up to 4 days. Unbaked cookies freeze well for up to 3 months. Freeze without the preserves. Add preserves in the dent before baking.
More cookie recipes from the blog:
