Vegan Peanut Butter and Jelly Thumbprint Cookies

5 from 81 votes

Vegan Peanut Butter and Jelly Thumbprint Cookies

These vegan peanut butter thumbprint cookies are soft, chewy, and loaded with classic peanut butter & jelly flavor, with no eggs or dairy! Just 6 ingredients, one bowl, and 15 minutes of baking time!

Prep Time40

Cook Time15

Total Time1

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 187kcal

Author: Toni

Equipment

Ingredients

¾ cup of chunky or smooth peanut butter
½ cup of vegan butter at room temperature
⅔ cup of granulated sugar
2 teaspoons of vanilla extract
2 cups of all purpose flour
Up to 6 tablespoons of water if needed
½ cup of fruit preserves

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or lightly grease it.
In a large bowl, beat (with an electric mixer) peanut butter, vegan butter, sugar, and vanilla extract until fluffy.
Add flour by the ½ cup, beating until it's well mixed.
Drop by generous tablespoons onto a prepared pan. Using your thumb, make a small dent in the middle of the cookie and add the preserves.
Bake for 15 minutes, remove from the oven and let cool for 30 minutes.

Video

Notes

Don't overwork the dough: The gluten in the wheat flour can become overworked if you over-mix the cookie dough. This can lead to flatter, tougher, chewier cookies. Instead, mix it until the flour has 'just' combined into the dough.
Adjust the indent size: The bigger the indent, the more filling you can add. However, be careful not to overfill them, or they'll become a mess in the oven.
Don't skip the cooling step: I've made the mistake of trying to enjoy one of these peanut butter & jelly thumbprint cookies too soon from the oven. The molten lava heat of the preserves quickly made me regret my decision.

Nutrition

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