Peanut Butter and Jam Cookies are dairy-free mini cookie cups with a chewy peanut butter base and a refined sugar-free chia jam filling. They're a small batch recipe and perfect for a healthier afternoon sweet treat!
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Table of Contents
This post was originally published in March 2017. It has been updated with new photos and text, including helpful tips for readers and a few adjustments to the recipe.
I always enjoy a little something sweet in the middle of the afternoon. Nothing too rich or big. Just a little something that satisfies that sweet craving and goes nicely with a cup of tea.
So, needless to say, I usually have a stash of these mini peanut butter and jam cookies in my fridge or freezer. They're not overly big or sweet, but they're filling and pack a little extra fibre and protein, so you can even say they're a healthier snack!
Details on a few ingredients to make peanut butter and jam cookies
- Peanut butter: These peanut butter cookies are made using natural smooth peanut butter as I find the smooth texture better for baking the cookie cups. While I haven't tried using crunchy peanut butter, it would likely work in this recipe, but would just give the cookies a more nutty texture. I don't recommend using regular peanut butter in this recipe as it will make the cookies too oily.
- Chia jam: Strawberries, blackberries and blueberries make up the jam filling, but you can use any type of fresh or frozen berries you have on hand. Raspberries and cherries make a nice addition, and so do pomegranate arils. I've often made these cookies with this blueberry pomegranate chia jam.
- Coconut oil: I used virgin, cold-pressed coconut oil in this recipe to mimic the consistency of softened butter. I haven't tried this recipe with liquid coconut oil, but I'm guessing it would make the cookie dough too soft and greasy.
How to make PB&J cookies in a mini muffin pan
Prepare the filling
- Just bring the berries and maple syrup to a boil in a small sauce pan. Let it simmer for about 10 minutes, or until the berries have softened. Remove from heat, mash the berries and stir in the chia seeds. Let rest until the jam has thickened.
- Alternatively, you can use another type of homemade or store-bought jam for the filling.
Prepare the cookie cups
- Step 1: Use an electric mixer to beat together the peanut butter, coconut oil and sugar until creamy. Add in the egg and vanilla and beat until smooth.
- Step 2: Whisk together the dry ingredients and gradually beat into the wet mixture until a dough forms.
- Step 3: Grease a 12-cavity mini muffin pan with cooking spray. Using a 1 ½-inch cookie scoop, place mounds of the dough into each cavity.
- Step 4: Press your thumb into the middle of the mounds to create a well and shape the dough around the sides of the cavities to form little cups.
- Steps 5 & 6: Bake for 5 minutes and remove from the oven. The cups will be puffy. Using a teaspoon, carefully press down into the middle of the cups to re-create a well for the filling.
- Step 7: Fill each cup with jam and bake for another 7-8 minutes. Let the cookies cool in the pan before using a knife to gently lift them out of pan.
Frequently asked questions
I like to use chia jam for added fibre and protein, but if chia jam isn't your 'jam', you can use your favourite homemade or store-bought jam as the filling. Just keep in mind that these jams will likely have added refined sugar.
If you don't have or like peanut butter, you can substitute another type of natural nut or seed butter. I've made these cookies with natural almond butter and they turned out well.
Since they have a chia jam filling, these cookies are best stored in an airtight container in the refrigerator. They should last for 5-7 days if stored properly.
Yes, once the cookies are cooled completely, just place them in a single layer in a freezer safe container and freeze for up to 3 months. Defrost in the refrigerator before enjoying.
Additional recipe tips and substitutions
- Strawberries, blackberries and blueberries were used to make the chia jam filling, but you can use any kind of fresh or frozen berries you have on hand.
- I used natural salted peanut butter for this recipe. If you only have unsalted, you may wish to add another pinch of salt to the cookie dough mixture.
- Whenever I bake with virgin, cold-pressed coconut oil I like to make sure my cold ingredients are brought to room temperature. This helps prevent the coconut oil from solidifying during the mixing process.
- Don't skip the step of letting the cookies cool in the muffin pan as this helps the cookies firm up.
- This recipe only makes a small batch. If you want more than 12 cookies, you can easily double the recipe.
Other peanut butter treats you might enjoy
- Peanut Butter Banana Protein Donuts (baked donuts that are dairy-free and gluten-free)
- Crispy Peanut Butter Balls (vegan and gluten-free with no powdered sugar)
- Chocolate Peanut Butter Nice Cream Cake (vegan, no-bake and requires just 7 ingredients!)
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Peanut Butter and Jam Cookies (Dairy-Free)
Ingredients
For the filling:
- 1 cup mixed berries, fresh or frozen
- ½ tablespoon maple syrup
- 1 ½ tablespoons chia seeds
For the cookie cups:
- ¼ cup natural salted peanut butter, room temperature
- ¼ cup virgin, cold pressed coconut oil
- ¼ cup coconut sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ¾ cup whole wheat flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
Prepare the filling:
- In a small sauce pan, add the berries and maple syrup. Bring to a boil, reduce heat and let simmer until the fruit has softened (about 10 minutes).
- Remove from heat and mash the berries with a fork. Stir in the chia seeds. Cover and let sit for 15-20 minutes to allow the chia seeds to plump and thicken the jam.
Prepare the cookie cups:
- Pre-heat oven to 375F and grease a 12-cavity mini muffin pan with non-stick cooking spray.
- Using an electric mixer, beat together the peanut butter, coconut oil and sugar until creamy. (This will take 3-5 minutes).
- Add in the egg and vanilla and beat until smooth. You may need to scrape down the sides of the mixing bowl as you go.
- In a separate bowl, whisk together the flour, salt, baking powder and baking soda.
- Gradually add the dry ingredients to the wet mixture and beat on low speed until a dough forms.
- Using a 1 ½-inch cookie scoop, place mounds of the dough into the muffin pan cavities.
- Press your thumb into the middle of the mounds to create a well and shape around the sides of the muffin cavities to form little cups.
- Bake for 5 minutes and remove from oven. The cups will be puffy. Using a teaspoon, carefully press down in the middle of the cups to re-create a well for the filling.
- Fill each cup with jam and bake for another 7-8 minutes, or until the edges of the cookies have browned.
- Remove from oven and let cool in pan for 15 minutes. Use a knife to gently lift the cookies out of the muffin pan and transfer them to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for 5-7 days, or freeze for up to 3 months.
Notes
- The jam filling calls for a mix of berries. I used strawberries, blackberries and blueberries but you can use any kind of fresh or frozen berries you have on hand. You can also use another type of homemade jam, or even substitute with store-bought jam.
- I used natural salted peanut butter for this recipe. If you only have unsalted, you may wish to add another pinch of salt to the cookie dough.
- This recipe has not been tested with regular peanut butter. If you're looking for a substitute, try using natural almond butter.
- Make sure your cold ingredients are brought to room temperature. This helps prevent the coconut oil from solidifying during the mixing process.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Laura says
These look delish! Do you think I could swap the egg for a flax egg?
Leanne says
Hi Laura! I've swapped flax eggs for eggs in a number of recipes, but I've never tried it in this one, so I can't say for certain that it will work. If you try it, please let me know how it goes!
Christie says
These PB and chia jam cookies are such a great idea to add more nutrition to a cookie! I also love anything that is PB and Jam flavoured.
Leanne says
I'm all about PB&J treats too. Thanks Christie!
marcie says
I love your new photos Leanne, and these look absolutely delicious. I love healthier treats like this so that I can eat them any time of day!
Leanne says
Thanks so much Marcie! They're definitely great for any time of day! 😉
Tasia ~ two sugar bugs says
I always need something sweet in the afternoon too!! These little pb&j cookies would be perfect. I know my girls would also love the process of putting them together! Pinned!
Leanne says
Thanks for pinning Tasia. They are fun to put together!
Jennifer @ Seasons and Suppers says
Peanut butter and jam together is a winner in so many forms! These look delicious and so pretty, too 🙂
Leanne says
Thanks Jennifer!
Kelsie | the itsy-bitsy ktichen says
You can't go wrong with pb&j! These little cookies look sooooo good! I definitely need to try them soon!
Leanne says
Thanks Kelsie! Definitely can't go wrong!
Mary Ann | The Beach House Kitchen says
I love PB&J Leanne, so these will definitely be added to my baking list. They look totally scrumptious! Perfect pick me up after my workout!
Leanne says
After a workout is a great idea. Hope you get to make them soon. Thanks Mary Ann!
Katerina | Once a Foodie says
We love the PB&J combo in this house but stick to the homemade variety - and I think the refined sugar free jam on homemade nut butter is much much tastier than anything you could buy at the shops. I love that these little beauties offer that flavour combination but are easy to grab (and probably less messy than feeding peanut butter and jam toast to my littlies)! Thanks so much for sharing, Leanne, this is a fab idea!
Leanne says
Thanks so much Katerina! I can say with certainty that these are less messy than PBJ toast. At least for me! 😉
Marissa says
These cookie cups are the perfect little afternoon pick-me-ups, Leanne! Love that they're portable too!
Leanne says
Thank you Marissa!
Milena says
So incredibly cute and so incredibly easy to make! You always have the best ideas for healthy bites!
Leanne says
Thanks Milena!
Alex says
These are just gorgeous, Leanne! Such a delicious and winning combination and they look so cool!
Leanne says
Thanks Alex!
katherine | love in my oven says
Your new photos are so pretty, Leanne! I love the backdrop. I need to try making these with the kids, they'd love them (as would I). I'm with you on needing that little something sweet in the afternoon too. These would do the trick!
Leanne says
Thanks so much Katherine! These are definitely fun ones for the kids!
Charlotte | Sweet Sundays says
This is the classiest PB & J creation I've ever seen! Can't wait to give it a try!
Leanne says
Thanks Charlotte! That's so nice to hear! I hope you like them. Let me know what you think! Happy weekend!