Peanut Butter Jam Cookies

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5 from 1 vote

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These Peanut Butter Jam Cookies are simple 4-ingredient cookies rich in fiber and protein and free of eggs, dairy, and gluten!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/peanut-butter-jam-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Total Time20

Servings: Cookies

Calories: 179.8kcal

Author: Carine Claudepierre

Ingredients

1 cup Peanut Butter (Unsalted) (note 1)
¾ cup Oat Flour (note 2)
¼ cup Strawberry Jam (note 3) +12 teaspoons to fill the cookies
3 tablespoons Almond Milk (note 4)

Optional

1 teaspoon Vanilla Extract for flavor

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.
In a mixing bowl, combine peanut butter, oat flour, jam, almond milk, and vanilla extract, if used, until a soft cookie dough forms.
If too wet, add a bit more oat flour. If too dry, add a bit more almond milk.
Form 12 dough balls and place them on the baking sheet, leaving half an inch of space between each ball.
Press your thumb in the center of each cookie dough ball to form a cavity.
Fill each cavity with 1/2 teaspoon of jam - it sounds like a small amount, but if you overfill the cavity, it will overflow when baking. My advice, fill it low now and top up later, after baking with extra fresh jam. The reason why you need to add some now is to keep the cavity open. You don't want this to shrink while baking.
Bake the cookies at 350°F (180°C) for 14-15 minutes until golden brown. Let them cool down for 10 minutes on the rack, then gently slide a spatula under each cookie to transfer to a cooling rack.
Top up each cookie thumbprint with an extra 1/2 teaspoon of jam, to fill them up to the top if needed.
Wait for 30 minutes to 1 hour to enjoy their full crunchy texture and flavors.

Equipment

Notes

Note 1: Or almond butter or sunflower seed butter.

Note 2: Or if you prefer to use almond flour, use my almond flour peanut butter cookies as a base, then fill with jam.

Note 3: Or strawberry preserve for less sugar, or maple syrup, or agave syrup.

Note 4: Or any milk you like, oat milk, or coconut milk.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cookies for up to 4 days in a sealed cookie jar in the fridge. They softened with time.

Nutrition