Vegan Peanut Butter & Jelly Cookie Cups
Get ready for a fun twist on the classic flavor combination of peanut butter and jelly in these delish cookies! Each cookie cup boasts a sweet heart-shaped or dollop of fruity jelly center and they are soooo cute!
Servings: 24 Servings
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!