Vegan Peanut Butter & Jelly Cookies
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The season of love is upon us and what better way to celebrate than with some delicious Vegan Peanut Butter & Jelly Cookies? Get ready for a fun twist on the classic flavor combination of peanut butter and jelly in these delish cookie cups! Each cookie cup boasts a sweet heart-shaped or dollop of fruity jelly center and they are soooo cute!
More Peanut Butter Love? We’re sure you’ll love our yummy Easy Vegan Peanut Butter Cookies, 25 Awesome Vegan Peanut Butter Desserts and these Vegan Football Peanut Butter Cookie Treats for sure!
Why You’ll Love These Vegan Peanut Butter & Jelly Cookies
- These irresistibly soft and delicious peanut butter and jelly cookies are sure to satisfy your sweet tooth!
- You can make them with the heart-shape jelly center or just dollop some jelly on top of the cookies. We did a combination of both.
- From their delicious combination of tons of peanut butter and jelly flavors to their easy preparation, they are sure to be a hit with your loved ones.
- Prepare to be delighted by every bite as they are a perfect way to sweeten your Valentine’s Day!
- Not only are they vegan and healthy, but they are also a cute and tasty treat! Kids love them as well as the adults and you can feel good about that!
- Eat them as a dessert or snack any time of the day.
Gather Your Ingredients
VEGAN healthy PEANUT BUTTER & JELLY COOKIE CUPS RECIPE
- peanut butter
- organic sugar
- almond milk room temperature (if cold, put in microwave for 15-20 seconds to bring to room temperature if you don’t want to wait.)
- vanilla extract
- all-purpose flour or 1–1 gluten free flour, like Bob’s Red Mill if you want these gluten-free
- baking soda
- salt
- Organic raspberry, strawberry, grape or cherry jelly
How to Make Healthy Vegan Peanut Butter & Jelly Cookies
- Preheat the oven to 350 degrees F. Then, get a 24 cup mini muffin pan and spray it with cooking spray. (I used silicone, easy for them to pop out!) This recipe makes 30 cookies, so if you have two mini muffin pans, use both to make the cookies faster.
- Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
- Mix in the almond milk and vanilla until incorporated.
- Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick. If you want to add chocolate chips, add them in now.
- Using a small medium scoop or tablespoon, place cookie dough into prepared muffin pans. If you want to stuff these with any peanut butter cups or rolos, go ahead and push them into the center of the dough if you wish, they’ll be covered with frosting, so it’s ok if they melt while baking.
- Bake for 12 minutes. Remove from oven. The centers will collapse a little and that is ok.
- When the cookies are completely cool, remove them from the pan and place on a cooling rack.
- Once the cookies are cooled, it’s time to add the jelly centers.
These delectable cookies are a snap to make, perfect for even the most novice of bakers. Using simple steps and pantry staples, you can whip up a batch of delicious vegan treats in no time. So go ahead, satisfy your cravings with minimal effort.
Adding The Jelly To The Centers
- Fill a pastry bag/ziplock bag with some strawberry or raspberry jelly and snip a 1/4 inch hole to pipe a heart or a dollop of jelly in the center of each of the cookies. Voila, pretty jelly cookies!
Storing Vegan Peanut Butter & Jelly Cookie Cup Treats
- Store peanut butter jelly cookies in an airtight container at room temperature or in the fridge until ready to serve. I prefer to keep them in the fridge to store longer. Store on the counter for up to 3-5 days and up to a week in the fridge.
Tips & Substitutes
More ways to make sure your peanut butter and jelly cookies turn out perfectly!
- We used raspberry jam, but you can use strawberry, grape, or cherry, which are also popular choices.
- Swap out peanut butter! You may love almond butter, Sunbutter or even crunchy peanut butter would be a delicious choice!
- Add some fun add-ins like mini white chocolate chips, chocolate chips or sprinkles to the peanut butter dough for a fun twist!
- Don’t over bake the cookies! These cookies are meant to be soft-baked and remember, they will continue baking once you take them out of the oven.
These delectable sweet and fruity peanut butter and jelly cookie treats are not just for kids – adults will be just as hooked. Don’t miss out on the opportunity to indulge in nostalgic flavors with a batch of these fantastic cookies for Valentine’s day or any day of the week! Pack them in lunches, eat them as healthy snacks and gift them to friends and family.
Super cute on a Valentine’s day charcuterie board or party tray! You won’t believe how easy and how good these mini treats are!
More Dessert Treats You’ll Love!
- Vegan Football Peanut Butter Cookie Treats
- Soft Baked Peanut Butter Banana Oatmeal Bars
- 30 ‘Pot of Gold’ Vegan St. Patrick’s Day Recipes
- Best Vegan Double Chocolate Cookies
- 20 Best Vegan Chocolate Chip Cookies
- 35 Sweet & Delicious Vegan Strawberry Desserts
- Vegan Chocolate Chip Peanut Butter Banana Cookies
Vegan Peanut Butter & Jelly Cookie Cups
Ingredients
Vegan Peanut Butter & Jelly Cookie Cups
- 1 cup peanut butter most peanut butters are vegan or use almond butter or if allergic to nuts use sunbutter.
- 1 cup organic sugar or coconut sugar or a healthy sugar alternative
- ⅓ cup non-dairy milk room temperature, if cold put in microwave for 15-20 seconds to bring to room temperature if you don't want to wait, we used almond milk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour or if you want to go gluten-freeuse 1–1 gluten free flour like Bob's Red Mill
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Organic raspberry jelly or strawberry, cherry or grape jelly can be used
Instructions
How to Make Peanut Butter & Jelly Cookies
- Preheat the oven to 350 degrees F. Then, get a 24 cup mini muffin pan and spray it with cooking spray. (I used silicone, easy for them to pop out!) This recipe makes 30 cookies, so if you have two mini muffin pans, use both to make the cookies faster.
- Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
- Mix in the almond milk and vanilla until incorporated.
- Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick. If you want to add chocolate chips, add them in now.
- Using a small medium scoop or tablespoon, place cookie dough into prepared muffin pans. If you want to stuff these with any peanut butter cups or rolos, go ahead and push them into the center of the dough if you wish, they’ll be covered with frosting, so it’s ok if they melt while baking.
- Bake for 12 minutes. Remove from oven. The centers will collapse a little and that is ok.
- When the cookies are completely cool, remove them from the pan and place on a cooling rack.
Adding The Jelly To The Centers
- Fill a pastry bag/ziplock bag with some strawberry or raspberry jelly and snip a 1/4 inch hole to pipe a heart or just dollop some jelly in the center of each of the cookies. Voila, pretty jelly cookies!