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Peanut Butter and Jelly Cookies


The Vegan Table, Colleen Patrick Goudreau---sent by Terri

Here are the wonderful cookies Terri brought to our Winter potluck in 2012. Enjoy!


79 ml 1/3 c. (75g) vegan butter
120 ml1/2 c. (115g) packed light brown sugar
120 ml1/2 c. (130g) natural peanut butter or almond butter, creamy or chunky
30 ml2 T. (30ml) nondairy milk plus extra if needed (soy, rice, almond, etc.)
5 ml1 tsp. (5ml) vanilla extract
300 ml1 & 1/4 c. (160g) all-purpose or whole-wheat pastry flour
4 ml3/4 tsp. baking powder
2-3 T. strawberry (or other) preserves or jam


Preheat oven to 375 degrees (190 C or gas mark 5). Line cookie sheet with parchment paper.

In a large bowl, beat butter, brown sugar, peanut butter, milk and vanilla extract until creamy. In a smaller bowl, combine flour and baking powder. Add dry ingredients to wet and mix until well combined. Test batter to make sure you can roll it into balls. If you need extra moisture, add a little nondairy milk.

Roll batter into 1-inch (2.5cm) balls, and place 2 inches (5cm) apart on cookie sheet. Use your thumb to make a well in the center of each cookie, flattening each ball as you go but keeping it intact.. (The sides may crack as you press into the center---hold the dough ball with one hand while you press into the center with the other, then patch as needed.)

Using a 1/4 tsp. measuring spoon to measure your preserves, fill well in each cookie with preserves. Bake 10 minutes. Cool on pan for 2 minutes before transferring cookies to a cooling rack.

Yields 2 to 2 & 1/2 dozen cookies

Major Ingredients: