PB & J Bites

These little vegan peanut butter and jam/jelly bites are your favorite childhood sandwich in a cookie!

If you have peanut allergies substitute the peanut butter with any nut butter, or even sunflower seed butter for a completely nut free treat.

Ingredients:

  • 8 tbsp vegan butter, (softened)
  • 3/4 cups peanut butter, or any nut or seed butter you prefer
  • 3/4 cups brown sugar
  • 1 flax “egg” – 1 tbsp ground flax seeds plus 3 tbsp water
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup of your favorite jam or jelly – our favorites are raspberry or blackberry

Directions:

  1. Preheat the oven to 350ºF. Spray a mini muffin pan, or line with mini baking cups.
  2. Place 1 tablespoon of ground flax seeds in a small bowl. Add 3 tablespoons water, stir and allow the mixture to sit for a couple of minutes until it becomes gelatinous.
  3. Add the room temperature butter, peanut butter and brown sugar in the bowl of your mixer. Beat with the paddle attachment until light and fluffy.
  4. Add the flax egg and vanilla extract; mix well.
  5. Add the baking powder, salt and flour to the peanut butter mixture and mix until incorporated.
  6. Divide the peanut butter cookie dough in half. Press half the dough into the bottoms of your mini muffin pan (a generous half tablespoon per cookie).
  7. Add a teaspoon of jam or jelly on top.
  8. Break off small chunks of the remaining dough and drop them on top of the jam layer, (another generous half tablespoon per cookie).
  9. Bake for 25 minutes.
  10. Allow the bites to cool for 10 minutes and remove from pan. Store in an airtight container at room temperature.

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