Ingredients
The following ingredients have 20 Servings
- 1 Tbsp flaxseed meal ((to make flax egg))
- 2 ½ Tbsp water ((to make flax egg))
- 1/2 cup natural salted peanut butter ((creamy or chunky))
- 1/4 cup Earth Balance vegan butter ((softened // or coconut oil))
- 1/2 cup brown sugar ((packed))
- 1/3 cup finely crushed graham cracker crumbs ((plus more for topping))
- 1/2 cup unbleached all-purpose flour
- 10 Tbsp jam of choice ((I used strawberry))
Instruction
- Preheat oven to 350 degrees F (176 C)
- Prepare flax egg by mixing flaxseed meal and water in a small bowl. Set aside.
- Beat peanut butter and softened butter together until light and fluffy. Add flax egg, brown sugar and stir.
- Add graham crumbs and stir to combine. Then add in flour a little bit at a time until a firm dough forms - you don't want it to be crumbly. It should take about 1/2 cup (as original recipe is written).
- Scoop out 1 packed Tbsp worth of dough and gently form/roll into balls. Moisten your hands with olive or canola oil if they aren't molding easily. Place on lightly greased baking sheet.
- Flatten balls gently with the bottom of a glass and use your thumb or finger to make an indention.
- Bake for 8 minutes and remove from oven. The indentions should've puffed up, so press them back down a little and pop them back in the oven to brown up a little more - 2-3 minutes until slightly golden brown. Be careful not to over-bake or they'll be too crunchy.
- Let rest on pans for a few minutes then transfer to cool on wire racks. Once the cookies are cooled, heat your jam until warm and pourable in a saucepan over medium-low heat or in the microwave. Then spoon small amounts (~1 tsp) of your jam into the middle of each cookie. Sprinkle with a few more graham cracker crumbs and serve immediately.
- Let cool completely before covering. To store, cover and keep at room temperature for up to 2-3 days.