If you have a soft spot for nostalgic treats but want to keep things plant-based, then this Vegan Peanut Butter and Jelly Thumbprint Cookies Recipe is about to become your new best friend. These cookies perfectly capture that classic peanut butter and jelly magic with every chewy, buttery bite, and they come together quickly with just six simple ingredients. Sweet, nutty, and delectably tender, they’re a vegan dessert that feels like a warm, comforting hug.
Ingredients You’ll Need
These ingredients are straightforward but essential, combining to give you that perfect balance of texture, flavor, and color. Each one plays a key role in making your cookies soft, flavorful, and beautifully golden.
- Chunky or smooth peanut butter (¾ cup): The star of the show, offering rich nuttiness and moistness to the dough.
- Vegan butter at room temperature (½ cup): Adds buttery richness and helps create those tender, melt-in-your-mouth crumbs.
- Granulated sugar (⅔ cup): Sweetens the cookies just enough and contributes to their lovely golden color.
- Vanilla extract (2 teaspoons): Lifts the flavor, adding a subtle warmth and depth that pairs beautifully with peanut butter.
- All-purpose flour (2 cups): The base that holds everything together, giving structure without heaviness.
- Water (Up to 6 tablespoons): Used if needed to bring the dough to the perfect consistency, ensuring it’s easy to shape.
- Fruit preserves (½ cup): The sweet jewel nestled in the thumbprint, bringing that irresistible jelly flavor to life.
How to Make Vegan Peanut Butter and Jelly Thumbprint Cookies Recipe
Step 1: Preparing Your Workspace and Oven
First things first, preheat your oven to 350 degrees Fahrenheit. While it warms up, line a baking sheet with a silicone baking mat or give it a light grease. This prep ensures your cookies won’t stick and bake evenly to perfection.
Step 2: Mixing the Wet Ingredients
In a large bowl, combine the peanut butter, vegan butter, granulated sugar, and vanilla extract. Use an electric mixer to beat these together until the mixture is fluffy and creamy. This step is key to achieving that lovely soft texture in your cookies.
Step 3: Incorporating the Flour
Slowly add the flour in half-cup increments, mixing well after each addition. The dough should come together smoothly, but if it feels too dry, add water one tablespoon at a time until it’s just right for dropping by spoonfuls onto your baking sheet.
Step 4: Shaping the Cookies
Using a tablespoon, drop generous spoonfuls of dough onto the prepared pan. Then, gently press your thumb into the center of each mound to create a small well—this thumbprint will soon cradle the luscious jelly.
Step 5: Adding the Jelly and Baking
Fill each thumbprint indentation with fruit preserves — the sweeter or tarter, the better, depending on your mood. Bake in your preheated oven for 15 minutes, until the edges just start turning golden and the cookies look set but soft.
Step 6: Cooling
Once baked, take the cookies out and let them cool on the sheet for about 30 minutes. This resting period lets the cookies firm up perfectly without losing their tender chew.
How to Serve Vegan Peanut Butter and Jelly Thumbprint Cookies Recipe
Garnishes
Try sprinkling a pinch of flaky sea salt over the jelly centers right after baking — it creates an exciting sweet-and-salty contrast that complements the peanut butter beautifully. Alternatively, dust with powdered sugar for an elegant touch that’s sure to wow guests.
Side Dishes
These cookies pair wonderfully with a cold glass of almond milk, a cup of hot chamomile tea, or even a refreshing berry smoothie to echo the fruity jelly notes. They also make a delightful midday snack alongside fresh fruit for a balanced treat.
Creative Ways to Present
For a charming dessert platter, arrange the cookies alongside vegan vanilla ice cream and fresh berries. Or stack them in a mason jar for a thoughtful homemade gift. You can also set up a little cookie decorating station with different preserves and chopped nuts if you want to get creative with friends or family!
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Peanut Butter and Jelly Thumbprint Cookies stored in an airtight container at room temperature for up to 3 days. This helps preserve their soft texture and prevents the preserve from drying out.
Freezing
These cookies freeze beautifully! Place them in a single layer on a baking sheet first, freeze until firm, then transfer to a freezer-safe container. They’ll stay fresh for up to 3 months. When you want a treat, just thaw them at room temperature.
Reheating
If you like your cookies a little warm, gently heat them in the microwave for 10 to 15 seconds or in a preheated oven at 300 degrees Fahrenheit for 5 minutes. The warmth brings back that freshly baked comfort without drying them out.
FAQs
Can I use natural peanut butter for this recipe?
Absolutely! Just make sure it’s well-stirred before measuring to keep the texture consistent. Natural peanut butter might make the dough slightly oilier, so keep an eye on the dough’s consistency as you mix.
What type of fruit preserves work best?
Classic grape or strawberry jam keeps the cookie true to the traditional PB&J vibe, but feel free to experiment with raspberry, apricot, or even marmalade for a unique twist.
Is it necessary to use vegan butter?
Yes, using vegan butter is essential here to keep the recipe fully plant-based while still achieving that buttery richness and tender crumb. Margarine or coconut oil-based spreads also work, but they may slightly alter the flavor.
Can I make these cookies gluten-free?
You certainly can! Swap the all-purpose flour for a gluten-free flour blend that’s designed for baking. Make sure the blend includes xanthan gum or a similar binder to keep the texture just right.
How do I prevent the cookies from spreading too much?
Chilling the dough for 15 to 20 minutes before baking helps maintain shape and keeps the cookies from spreading too thin during baking, giving you that perfect, thick thumbprint cookie.
Final Thoughts
Making this Vegan Peanut Butter and Jelly Thumbprint Cookies Recipe is like revisiting a cherished childhood memory with a fresh, plant-based twist. They’re delightfully simple, irresistibly tasty, and perfect for sharing with friends and loved ones. I can’t wait for you to try them and see just how easy it is to bring a little nostalgic joy to your kitchen!
PrintVegan Peanut Butter and Jelly Thumbprint Cookies Recipe
These vegan peanut butter and jelly thumbprint cookies are delightfully soft and chewy, capturing the nostalgic flavor combination of peanut butter and jelly without any eggs or dairy. Made with just six simple ingredients using one bowl, these cookies bake to perfection in 15 minutes, making them an easy and delicious vegan treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cookie Dough
- ¾ cup chunky or smooth peanut butter
- ½ cup vegan butter, at room temperature
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- Up to 6 tablespoons water, if needed
Filling
- ½ cup fruit preserves
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or lightly grease it to prevent the cookies from sticking.
- Prepare the Dough: In a large mixing bowl, use an electric mixer to beat together the peanut butter, vegan butter, granulated sugar, and vanilla extract until the mixture becomes light and fluffy.
- Add Flour: Gradually add the all-purpose flour in half-cup increments, mixing well after each addition until the dough is fully combined. If the dough feels too dry, add up to 6 tablespoons of water, one tablespoon at a time, until it reaches a pliable consistency.
- Shape the Cookies: Drop the dough by generous tablespoonfuls onto the prepared baking sheet, spacing them sufficiently apart. Press your thumb into the center of each cookie to create a small indentation.
- Fill the Indentations: Spoon a small amount of fruit preserves into the thumbprint indentation on each cookie, ensuring not to overfill.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 15 minutes, or until they are set and slightly golden around the edges.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 30 minutes before transferring to a wire rack or serving.
Notes
- You can use either chunky or smooth peanut butter depending on your texture preference.
- Adjust water quantity carefully to get the right dough consistency—too much water can make the dough sticky.
- Feel free to use any fruit preserves you love such as strawberry, raspberry, or grape jelly.
- These cookies keep well in an airtight container for up to 5 days.
- For extra flavor, sprinkle a small pinch of salt on top of the preserves before baking.
