These Stuffed Peanut Butter cookies are vegan, gluten-free and refined sugar free!
Stuffed Peanut Butter Cookies
The peanut butter cookie base in this recipe was adapted from the Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies from Vegan with a Vengeance by Isa Chandra Moskowitz. Shared here with Isa’s permission.
These Stuffed Peanut Butter cookies are vegan, gluten-free and refined sugar free!
Stuffed Peanut Butter Cookies
The peanut butter cookie base in this recipe was adapted from the Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies from Vegan with a Vengeance by Isa Chandra Moskowitz. Shared here with Isa’s permission.
Servings
28cookies
Cook Time
12minutes
Servings
28cookies
Cook Time
12minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees F and line two baking sheets with parchment paper. Into a large bowl add the flour, oats, coconut sugar, baking powder, cinnamon, and salt. Stir to combine.
  2. Into a small bowl add the peanut butter and maple syrup. Stir well to emulsify the peanut butter and maple syrup together. If your peanut butter is a bit hard and dry, you will need to use a bit of elbow grease! Add the coconut oil, coconut milk, and vanilla. Stir to combine.
  3. Pour the wet mixture into the dry mixture and stir well to combine. Make sure all of the flour on the bottom of the bowl has been combined into the dough. It should be moist, but firm.
  4. Gather up 2 tablespoons of dough and form into a ball. I use a small cookie scoop to make this a quick task. Repeat with the remaining dough.
  5. FOR THUMBPRINT COOKIES: stick your thumb into the center of each dough ball to form a wide pinch-pot style cookie. Place it on the prepared baking sheet and put about 1 teaspoon of jam into the indentation. Repeat with the remaining balls. The dough will spread just a little bit, so you should be able to fit about 15 cookies on each sheet.
  6. FOR STUFFED COOKIES: pinch off about 1/3 of a dough ball. Use your thumb to form the larger piece into a flat cookie with an indentation in the center. Put about 1 teaspoon of jam into the indentation. Flatten out the smaller piece of dough and place on top of the jam filled half. Pinch around the sides to completely enclose the jam. Flatten slightly and place on the prepared baking sheet. Press 3 peanut halves gently but firmly into the top of the cookie, if desired. Repeat with the remaining balls. The dough will spread just a little bit, so you should be able to fit about 15 cookies on each sheet.
  7. Bake the cookies for 12-13 minutes, until golden brown. Allow to rest about 5 minutes and use a spatula to transfer them to a cooling rack.
Recipe Notes

Here’s a link to the Bob’s 1 to 1 flour.

You can use your favorite jam in this recipe. To reduce sugar, I prefer to make a quick chia jam. If you use a chia jam, stir a teaspoon or so of cornstarch into the jam to help it thicken in the oven. Here’s my quick version:

Blueberry Chia Jam — Makes about 1 cup

1 1/2 cups frozen blueberries

1/4 cup water

pinch salt

2 tablespoons maple syrup or coconut sugar

1 teaspoon lemon zest

3-4 tablespoons chia seeds

2 tablespoons lemon juice

1 teaspoon pure vanilla extract

Put the frozen berries, water and salt in a small saucepan and bring to a vigorous simmer over medium-high heat. Cook, stirring often, until the fruit completely breaks down and the water has cooked off, about 10 minutes. Add the maple syrup and lemon zest and continue to simmer, stirring often, for 2 more minutes. Remove from heat and stir in the chia seeds, lemon juice and vanilla. Rest at room temperature until cool and thick. Store leftovers covered in the fridge.