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Close up of peanut butter jelly cookies on cooling rack. Each cookie is coated in chopped peanuts and has a thumbprint filled with red jam.
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5 from 5 votes

Peanut Butter and Jelly Cookies (vegan)

These peanut butter and jelly cookies transform a nostalgic sandwich flavor into cookie form, as they combine salty and creamy peanut butter with sweet raspberry jam. These cookies are easy to make, are vegan and egg-free.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Cuisine: American, Vegan
Servings: 24 cookies
Author: Anthea

Ingredients

Vegan Peanut Butter Cookies

To decorate

  • cup (100g) roasted peanuts, finely chopped
  • cup (105g) raspberry jam, preserves or jelly (or flavor of choice)

Instructions

  • Preheat your oven to 350°F (180°C). Line 2 baking trays with parchment paper.

Make the peanut butter cookies:

  • Add the vegan butter, sugars, dairy-free milk and vanilla to a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer (with the paddle attachment). Beat the ingredients until light and fluffy. Add the peanut butter and beat until very well combined.
  • Add the all-purpose flour and baking soda and mix until just combined. The cookie dough should be very soft and tacky (the texture will depend on your ingredients and how you measured them). If your dough is crumbly, add ½ tablespoon (8g) of milk at a time and mix again. If your dough is very sticky, add 1 tablespoon (8g) of flour and mix again (or chill your dough).

Assembling the peanut butter jelly cookies:

  • Place the chopped peanuts in a medium bowl.
  • Use a small cookie scoop to divide the dough into 24 equal pieces (they should be around 28g each) and roll them into balls.
  • Add the peanuts to a small bowl. Gently toss the cookie dough balls in the peanuts.
  • Arrange the cookie dough balls on your lined baking trays, spaced about 1 inch (3cm) apart. Use your thumb or the back of a large spoon to indent each cookie.
  • Use a small spoon or a piping bag to dollop the jam into each cookie.

Baking and storing the cookies:

  • Bake the cookies for around 12-15 minutes or until the edges are slightly golden brown (around 12 minutes for soft cookies or around 15 minutes for crunchier cookies).
  • Let the cookies to cool on the baking trays for at least 15 minutes. Initially, the cookies will be very delicate but will firm up. For soft cookies, transfer them to a wire rack when they are no longer delicate. For crunchier cookies, let the cookies cool on the baking trays.
  • Store the baked cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks or in the freezer for up to 2 months.

Notes

  1. These cookies will work with chilled spreadable vegan butter. If using spreadable butter, I recommend omitting the milk and adding more flour if necessary. Your dough may be a little softer and will spread more. You can also use softened coconut oil (and include the milk). Your cookies will be more crisp as coconut oil is higher in fat than vegan butter.
  2. Skip the milk if using spreadable vegan butter.
  3. Natural peanut butter results in slightly more delicate peanut butter cookies, than those with processed peanut butter.
  4. If you're using measuring cups, use the spoon and level method where you use a spoon to add flour to a cup and level it off with a knife. Scooping flour into the cup compresses the flour and adds too much flour to the cookie dough. For the best results, use an electric scale. If using gluten-free flour, make sure it has a binder or gum in it. Different brands have different volume measurements so I recommend using grams.
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