Grain-free, sugar-free, egg-free, gluten-free, oil-free but still packed with flavour, these vegan peanut butter & jelly cookies are sure to be enjoyed!
During my no-refined-sugar January, I came up with an adaptation of my flourless peanut butter cookie recipe (here). I basically wanted to experiment with the recipe, making it oil-free, egg-free, refined sugar-free and, obviously gluten-free. On a Sunday night, I decided to make these cookies for a Monday-night get-together and they were such a success, I got asked for the recipe by all in attendance! So ladies in my Monday-night Bible-study (and anyone else who is interested), here you go!
These vegan peanut butter & jelly cookies can be made to include chocolate (for chocolate peanut butter cookies) by including 30g cocoa and an additional tbs (30g maple syrup). I used the chocolate variety as the base of a chocolate peanut butter slice and they worked really well!
If you’re interested in other peanut butter and jelly cookie recipes, check out these here and here – some healthier than others, but always loving the classic combination!
Vegan peanut butter & jelly cookies
(Gluten-free, dairy-free, oil-free, egg-free, vegan, no refined sugar)
Ingredients
- 300 g peanut butter
- 100 g maple syrup
- 1/2 cup unsweetened applesauce
- 1 tsp baking soda
- 1 tsp vanilla extract
- 130 g ground flaxseed meal
- 60 g almond meal
- jelly/jam or fruit
Instructions
-
Preheat oven to 350F.
-
Mix all ingredients together very well.
-
Roll into 1 tbs balls. Use your thumb to make a hole in the ball. Drop 1 tsp jam or fruit (any flavour) into the hole.
-
Bake for 10 minutes. Leave on the tray for at least 10 mins prior to moving to a cooling rack to cool completely.
Recipe Notes
Feel free to substitute the peanut butter with any other nut butter (almond, cashew, sunflower seed)
