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Vegan Peanut Butter and Jam Cookies

Peanut Butter and Jam Sandwich Cookies (Vegan and Gluten-Free)

5 from 1 reviews

Peanut Butter and Jam Sandwich Cookies are an upgrade on the classic grade school lunch. Best with a cool glass of non-dairy milk for the ultimate snacking experience!

Scale

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line two baking sheets with parchment paper.
  3. Whisk together the flax and water in a large mixing bowl. Set aside for 3 minutes to gel.
  4. To the flax egg, add the peanut butter, coconut sugar, maple syrup, non-dairy milk, and vanilla. Whisk to combine.
  5. In a medium bowl, stir together the oat flour, baking soda, baking powder, salt, and rolled oats.
  6. Add the dry ingredients to the wet ingredients and stir until a dough forms. The dough should be stiff enough to roll into balls. If it is too runny, add a couple more tablespoons of oat flour; if it is too stiff, add a couple more tablespoons of milk.
  7. Roll the dough into 16 even balls and divide evenly between the two baking sheets. With slightly wet fingers, lightly flatten each dough ball into a circle, keeping in mind that they spread out while baking.
  8. Bake for 10-12 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  9. Once cookies have cooled, spoon 1 tsp of jam onto 8 cookies. Lightly press the remaining 8 cookies on top to form sandwiches.
  10. Store in an airtight container at room temperature for a few days, or in the refrigerator for longer. The longer the cookies sit, the softer they become, becoming somewhat reminiscent of a Nutri Grain bar in texture! You can also freeze these cookies in an airtight container for later enjoyment.

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