ABOUT THE RECIPE:

These vegan Peanut Butter and Jelly Cookies are packed with an irresistible nutty flavor and delectable jelly filling. They make a great snack, easy dessert, or sweet breakfast treat!

Makes 20 to 24 cookies

INGREDIENTS:

• 1 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon sea salt
• 1/3 cup creamy peanut butter
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 3 tablespoons dairy-free milk
• 1/3 cup raspberry, strawberry, or blueberry preserves or jam

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a large cookie sheet with unbleached parchment paper. Put the flour, baking powder and sea salt into a medium-sized bowl and stir with a dry whisk to combine. Add the peanut butter, maple syrup, vanilla and dairy-free milk to the flour mixture and stir until well combined. Dough will be stiff.

For each cookie, take a heaping tablespoon of dough and roll it into a ball. Place each cookie onto the prepared cookie sheet and press with your thumb, making a indentation in the center of each cookie. Fill the indentation with a heaping 1/2 teaspoon of preserves or jam.

Bake for 16 to 18 minutes or until they are golden brown around the edges. Put the baking sheet on a wire rack. Let the cookies cool on the baking sheet for 15 minutes before transferring to a serving platter to further cool. Stored in an airtight container in the refrigerator, the cookies will keep for at least 3 days.