Vegan peanut butter thumbprint cookies, strawberry jam and graham crackers. Only 7 ingredients, 30 minutes and 1 bowl needed.

Ingredients

  • 1/2 cup < span class="wprm-recipe-ingredient-name">unbleached all-purpose flour
  • 1/3 Cup Graham cracker crumbs, finely chopped (more about the topping)
  • 1/2 cup brown sugar < span class="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">(wrapped)< li class="wprm-recipe-ingredient" style="list-style -type: disk;">1/2 cup natural salted peanut butter (creamy or chunky)
  • < li class="wprm-recipe-ingredient" style="list-style-type: disk;">1/4 cup Earth Balance Vegan Butter (softened // or coconut oil)

  • 1 Batch Flax Egg (1 tbsp (7g) flaxseed flour + 2 ½ tbsp (37ml) water as per original recipe)
  • 10 tablespoon Jam of your choice (I used strawberry)

Instructions

  • Preheat oven to 350 degrees F (176 C) < /div>
  • Prepare a flaxseed egg. Set aside.
  • Fluffy the peanut butter and softened butter. Add the flaxseed egg and brown sugar and stir.
  • Add Graham crumbs and stir to combine. Then gradually add the flour until you get a firm dough – it shouldn’t be crumbly. This should take about 1/2 cup (as written in the original recipe).
  • Remove 1 tbsp packed with batter and carefully form/roll into balls. Wet your hands with olive or canola oil if they don’t get moldy easily. Place on a lightly greased baking sheet.
  • Gently flatten the balls with the bottom of a glass and press with your thumb or Finger in.
  • Boil for 8 minutes and remove from the oven. The indentations should be puffed up, so press down a bit and return to the oven to brown a little more – 2-3 minutes, until lightly browned. Be careful not to overcook them or they will become too crispy.
  • A few moments on the minute pans then leave to cool on racks. Once the cookies have cooled, heat your jam in a saucepan over medium-low heat or in the microwave until hot and pourable. Then spoon small amounts (~1 teaspoon) of your jam into the center of each cookie. Sprinkle with a few more graham cracker crumbs and serve immediately.
  • Let cool completely before coating. To store, cover and store at room temperature for up to 2-3 days.
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