Is it just me or does everyone else feel like making cookies the second December hits and we get the first glimpses of the Holidays in action? I used to love making Christmas cookies as a kid with my mom. There's something so special about that smell coming out of the oven, not to mention the utter bliss of eating cookie dough. Especially, when it includes one of my favorite ingredients on this planet, peanut butter. These are so simple to make and you can use a standing mixer to make the process even easier, but a bowl and wooden spoon will also get the job done. These are rustic and so delicious you'll be making batch after batch.
We're also showing you how to decorate some of these with a special topping so you can create the prettiest plate of alternating cookies. Carlos loves the ones with the topping and I'm always eating them old school. We often sneak them into the movie theater and have them with our popcorn for that perfect combo of sweet and salty. Are you ready for some baking?
Here's our video and recipe for vegan peanut butter and jelly dot cookies below!
We've created a handy dandy PDF printable for you as well.
PB AND J DOT COOKIES
Yield: 16 cookies ⎮ Prep time: 15 minutes ⎮ Cook time: 20-25 minutes
Ingredients
For the herbed cashew cream cheese:
- 3/4 cup all-natural peanut butter
- 1/4 cup non-dairy butter
- 1/2 cup + 2 tablespoons sugar (we like using evaporated cane sugar which is less refined)
- 1 tablespoon + 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2 teaspoons of a powdered egg replacer
- 1 + 1/4 cups unbleached all-purpose flour
- 1 cup whole spelt flour (or whole wheat pastry flour)
- 1/2 cup soy milk or your favorite plant-based milk
- 1/3 - 1/2 cup of your favorite jam or jelly
Optional for decorating some of the cookies:
Some powdered sugar and chopped macadamia nuts.
Directions
1. Pre-heat your oven to 350ºF (176ºC).
2. With a standing or handheld mixer, add the peanut butter, non-dairy butter, sugar and vanilla extract, mix until very creamy and whipped.
3. Add the cinnamon, sea salt, egg replacer, all-purpose flour and spelt flour (or whole wheat pastry flour).
4. Add the soy milk (or your favorite plant-based milk).
5. Mix until combined, but don’t overmix.
6. If needed, finish incorporating it with your hands (without over kneading).
7. Make balls (similar to the size of a golf ball or a little smaller) and place them on a shallow baking sheet lined with parchment paper.
8. Make a little crater in each one with your thumb,and add a bit of the jam.
9. Bake them for 20-25 minutes or until golden and the jam is bubbling but not overflowing.
10. Remove from the oven and let them cool on a cooling rack.
11. If desired you can decorate some of the cookies with some chopped macadamias and powdered sugar, and leave some as they are, alternating them in a plate for presentation. Enjoy!
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