Peanut Butter and Jam Cookies (Dairy-Free)

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!

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. (An original photo is included at the end of this post so be sure to check out the before and after).

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 1/2-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

Can you use another type of jam? 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.

What’s the difference between jam and jelly? You’ll notice that I didn’t call these cookies ‘peanut butter and jelly cookies’. That’s because I’m using pure jam in this recipe with chunks of fruit and a spoonable texture that’s easy to fill up the cookie cups. Jelly, on the other hand, has a gel-like texture and is made from only the juice from cooked fruit. I haven’t tested this recipe with any jellies.

Can you use another type of nut butter to make these cookies? 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.

How do you store these PB&J cookies? Since they have a chia jam filling, these cookies are best stored in an airtight container in the refrigerator.

How long will they last? They should last for 5-7 days if stored properly.

Can you freeze them? 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 these healthier PB&J cookies, I’d love to hear what you think in the comments below!

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Peanut Butter and Jam Cookies (Dairy-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews

• Author: Leanne
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 12 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

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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Ingredients

For the filling:

• 1 cup mixed berries, fresh or frozen 
• 1/2 tablespoon maple syrup
• 1 1/2 tablespoons chia seeds

For the cookie cups:

• 1/4 cup natural salted peanut butter, room temperature
• 1/4 cup coconut oil, virgin, cold pressed
• 1/4 cup coconut sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 3/4 cup whole wheat flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

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Instructions

Prepare the filling:

1. 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).
2. 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:

1. Pre-heat oven to 375F and grease a 12-cavity mini muffin pan with non-stick cooking spray.
2. Using an electric mixer, beat together the peanut butter, coconut oil and sugar until creamy. (This will take 3-5 minutes).
3. 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.
4. In a separate bowl, whisk together the flour, salt, baking powder and baking soda.
5. Gradually add the dry ingredients to the wet mixture and beat on low speed until a dough forms.
6. Using a 1 1/2-inch cookie scoop, place mounds of the dough into the muffin pan cavities.
7. 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.
8. 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.
9. Fill each cup with jam and bake for another 7-8 minutes, or until the edges of the cookies have browned.
10. 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.
11. Store in an airtight container in the refrigerator for 5-7 days, or freeze for up to 3 months.

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Notes

1. 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.
2. 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.
3. This recipe has not been tested with regular peanut butter. If you’re looking for a substitute, try using natural almond butter.
4. Make sure your cold ingredients are brought to room temperature. This helps prevent the coconut oil from solidifying during the mixing process.
5. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.