Vegan MoFo 5: Peanut Butter and Jelly Sandwich Cookies. Oil-free.
September 6, 2013
in Cookies and Bars · Desserts · VeganMoFo
Jump to Recipe·Print Recipe

Vegan Peanut Butter and Jelly Sandwich Cookies from An Unrefined Vegan

Can you detect the slight green color in the cookies? Nope, me neither. However, some avocado did find its way into these soft, moist cookies, completely replacing oil. (Okay, so I didn’t say fat. There’s plenty of fat in these cookies.) You won’t detect the avocado in the taste either – just pure peanut butter (and jelly). Thanks to Poppy at Poppy’s Patisserie for showing me, via her Gooseberry & Avocado Loaf Cake, among other recipes, that avocados make an excellent substitute for oil.

The original sandwich cookie appeared at Number 6 on Buzzfeed’s 29 Ways to Honor the Glory of Peanut Butter and Jelly with a recipe from I Heart Eating (which pretty much sums it up for most of us, don’t you think?).

Ingredient Collage

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Peanut Butter and Jelly Sandwich Cookies

  • Author: Annie
  • Cook Time: 12
  • Total Time: 30
  • Yield: 24 1x
Print Recipe

Description

Sweet jelly cozies up with two layers of nutty, soft peanut butter cookies. Plant-based with no added oil.

Ingredients

Scale
  • 1/2 ripe avocado
  • 3/4 cup smooth/creamy natural peanut butter
  • 1/4 cup maple sugar
  • 1 tsp. vanilla extract
  • 1 tsp. peanut butter extract
  • 1 Tbsp. egg replacer + 3 tbsp. water (I used Beyond Eggs, but use your favorite replacer equivalent to 1 egg), whisked well
  • 1/4 cup nut milk
  • 1/2 cup rolled oats
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp. powdered stevia
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 cup rolled oats soaked in 1/2 cup hot water (do not drain)
  • 1/2 cup unsalted dry roasted peanuts, chopped
  • pinch salt

Other ingredients

  • Your favorite flavor of jam or jelly

Instructions

  1. Preheat the oven to 350-degrees and line 2 baking sheets with parchment paper.
  2. In the bowl of a food processor, combine the avocado, peanut butter, maple sugar, extracts, egg replacer, and non-dairy milk. Process until very smooth – you don’t want any little green chunks in there. Set aside.
  3. In a large bowl, whisk together the dry oats, flour, stevia, baking soda, and baking powder. Pour the avocado mixture into the dry ingredients, add the oats that have been soaking in the water and stir well. Stir in the peanuts.
  4. Drop the batter by the teaspoonful onto the prepared baking sheets. Using wet fingers, gently press down the cookies and form into flat circles (these cookies do not spread when baking).
  5. Bake for about 12 minutes, rotating the pans halfway through.
  6. Allow cookies to cool in the pans for a few minutes before transferring them to wire racks to cool completely.
  7. When the cookies have cooled, top the bottom of one cookie with a bit of jelly or jam (a little goes a long way), then place another cookie on top and gently press. Proceed with remaining cookies.

Notes

  • I baked some cookies on a silicon sheet and found that the bottoms did not crisp up as well as when baked on parchment.

Nutrition

  • Serving Size: 12
  • Calories: 232
  • Sugar: 5
  • Sodium: 72
  • Fat: 15
  • Saturated Fat: 3
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 20
  • Protein: 8
  • Cholesterol: 1

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Cookies on a Plate

Vegan MoFo 2013 Logo

39 thoughts on “Vegan MoFo 5: Peanut Butter and Jelly Sandwich Cookies. Oil-free.”

  1. Brandi

    Oh, I have tried the avocado before in baking and it was disgusting to me…maybe there was too much. It would have to be very faint for me to not taste it. I’m just so sensitive..,just like I nearly gagged at black bean desserts. I’m real sensitive to desserts not tasting “off”. I’ll believe you though if you say you can’t taste it :). They sure look good, that’s for sure! I’ve never even heard or seen peanut butter extract.

    Reply ↓
    2. An Unrefined Vegan

      Nothing sadder than a mouthwatering-looking dessert having an unexpected, funky taste! Avocado tastes great in guacamole – but I don’t want to taste it in my cookie – – and I didn’t taste avocado in these :-).

      Reply ↓
  2. Richa

    i am with brandy,, i made some avocado cupcakes from some place i dont remember and couldnt down them even if someone put a gun to my head:) so this is one good reason to try these cookies and see if i like avos in cookies!

    Reply ↓
  3. tearoomdelights

    Peanut butter extract? I don’t think I’ve ever seen such a thing. Is that to make it more intensely nutty tasting? Your cookies look really good, I love the way the jam’s oozing out between the two layers.

    Reply ↓
  4. Poppy

    Another stunning Pb&J recipe! I’m really looking forward to them each day! I love that you were inspired to use avocado in them. I must hunt down some PB extract too! 😀

    Reply ↓
      1. Poppy

        I think it depends on the application and the flavours used. I’ve never tasted it in a baked good, only when I’ve tried it blended with cocoa to make a mousse, I hated that. I have seen recipes that are designed to have an avocado flavour, not just to replace the refined fat like avocado and lime cupcakes, so I can imagine that my be weird. I’m sure with the PB flavours you would never taste it here! I’ve also had some people who get put off just from the idea that it’s in there, so I don’t tell people now til they’re eating and saying yum!!

  5. coconutandberries

    I love pb cookies! The oats look like great addition. I would have thought with the fat provided by the pb that you wouldn’t even need the avocado and could probably just use some non-dairy milk for extra moisture….?

    Reply ↓
  12. Kelli

    Oh yum, these look inCREDible…. these must be made. I love love peanut butter and what you did here is fantastic! I love the peanuts popping out all over and the jam oozing from inside. Who can resist that? 🙂

    Reply ↓
  13. eager urbanist

    I admire your creative combinations of PB & J, and this recipe is the most enticing one yet! I’m also excited to use the avocado, and to read Poppy’s blog. Thanks for pointing us in her direction!

    Reply ↓
  14. curlyadventurer

    Hey, these cookies look amazing. I know that the avocado addition makes them awesome and oil less. But is there a way to make them without avocado. I have a fairly unique challenge. I am trying to be vegan, with an anaphylactic allergy to Avocado and Bananas. They are both such great foods and I wish that I could eat them. But I am unable, Still I am not allergic to peanuts or garbanzo beans and for that I am thankful.

    Any suggestions. I really want to try them out 🙂

    Thanks,

    Reply ↓
      4. curlyadventurer

        IIIIiiii knnnnoooooow, avocados and bananas, it is rough! But yeah i will try the mashed white beans. And I will let you know when i do.

        and Kelli, chickpeas, awesome. Can you send me the recipe for your chickpea cookies or tell me how to found it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.