Vegan 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.
