Bee’s vegan peanut butter and jam cookies — delish and full of protein!

These crunchy, cute-looking little nut butter cookies are great (read easy) ones to bake with a small person, and the dough can easily be frozen, meaning that you are only ever about 20 minutes away from a warm, protein-packed sweet treat. The peanut butter I’ve used can be replaced by any other seed (try sunflower seed butter or a mixture of types) or nut butter, which I’ve found is a great way to introduce similar-but-different flavours to my toddler Joey. It’s also possible to bring the sugar content down according to your tastes, so experiment a little and see how it goes!

Bee’s vegan peanut butter and jam cookies

Bee’s vegan peanut butter and jam cookies


Makes around 12 – 16 small cookies

For the cookies:

  • 180 g peanut butter, smooth or crunchy is just fine, avoiding ones with added sugar.
  • 100 g vegan butter solid block, my favourite is Naturli or Stork baking block (cows milk butter works fine too)
  • 120 g muscovado sugar
  • 1 chia egg (1 heaped tbsp. chia seeds, mixed with 4 tbsp hot water and allowed to thicken for a few mins) (a chickens egg works too)
  • 1 tsp vanilla bean extract
  • 150 g plain wholemeal flour

For the jam puddles:

  • Around half a jar of smooth jam, or a lovely fresh piece of fruit e.g. raspberry

Bee’s vegan peanut butter and jam cookies


In a large bowl, mix your peanut butter, fat, sugar and vanilla together until pale and fluffy. Give it a right pummel! Add in the chia egg, pour in the flour and baking powder and bring the dough together.

If baking straight away: pre-heat your oven to 175°C and line a baking sheet with parchment paper.

If prepping for the freezer: find a (reusable) container and line with parchment paper.

Roll roughly the same sized lumps of dough into spheres about the size of a golf ball. Either place onto the baking tray a few cm apart, or into the freezer container and then straight into the freezer.

Bee’s vegan peanut butter and jam cookies

When you’re ready, bake the cookies for 8 minutes, and then remove from the oven and carefully use the end of a wooden spoon to press a hole into the middle of each cookie. Bake for another 5-8 minutes until they just start taking on colour. If the middle has risen when you take them out of the oven, just re-make the hole with the end of your spoon.

Set aside to cool. When done, drop half a teaspoon of jam into the little hole in the middle and serve!

Frozen dough will keep for up to a month. You can bake the cookies from frozen! Just turn the oven down to 160 degrees C and allow to bake for 12 minutes before making the hole, then another 8-10 for the second bake.


PS Bee’s easy peasy one-bowl vegan vanilla sponge cake


Comments (3)

Jimmy Parat
July 24, 2019

This recipe looks absolutely delicious and easy to make.

Jean Francois Charpenet
July 30, 2019

You can also add outmeal to make this recipe lighter and healthier.

August 7, 2019

Thank you for all the wonderful inspiration! One thing, the ingredient list doesn’t include baking powder but the direction list does. Can you update to how much baking powder is needed. xx

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