There’s nothing like kicking off the new year with something sweet and lovely. These PB & J Cookies fit the bill, I think. Easy to make as they’re just hand-rolled, these chewy, PB flavor-bombs have a satisfying little circle of jam right in their belly buttons, which is always fun. Give these a little time to firm up in the fridge before baking and you’ll have cookies that spread less. If the dough is too crumbly, add some non-dairy milk by the tablespoon. These cookies are gluten-free because of my sensitivity to wheat but you can use regular flour, of course, understanding that there may be differences with liquid-to-dry ratio and baking temperature and time from this recipe.
1 tablespoon ground flaxseed 3 tablespoons aquafaba or water 1 ¼ cups all-purpose gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour) 1 teaspoon baking soda Pinch of salt 1 stick vegan butter (I used Miyoko’s) ½ cup light brown sugar ¼ cup regular granulated sugar ¾ cup creamy peanut butter 1 teaspoon pure vanilla extract 6 tablespoons jam, stirred to loosen
Whisk together the flaxseed and aquafaba or water to make a flax egg. Store in the refrigerator for 15 minutes.
In a medium bowl, whisk together the flour, baking soda and salt.
In a large bowl - or using a stand mixer - beat the vegan butter on medium-high for two minutes. Add the flax egg and beat for one minute on high. Add the sugars and beat for two minutes, or until creamed. Add the peanut butter and vanilla. Scrape down the sides of the bowl as necessary, beating until combined.
Add the flour mix to the wet ingredients, and mix on low until combined. If it’s too dry and doesn’t stick together, add vegan milk by the tablespoon until it takes shape better. Cover the bowl and refrigerator for at least one hour.
Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
Remove the cookie dough and gather about a tablespoon in your hands per cookie. Roll and place on the prepared baking sheet. Gently press, and make a little indention in the middle of each cookie. Fill each cavity with ½ teaspoon of jam.
Bake for 20 minutes. Allow to cool for five minutes on the baking sheet. Cool fully on a rack.