Vegan PB & J Thumbprint Cookies

By Vegan Richa · 35 min

Ingredients

Instructions

1. Line a baking sheet with parchment paper and preheat the oven to 350°F (180°C).
2. In a bowl, mix the peanut butter, warm milk (almost hot), maple syrup and vanilla until smooth and well combined, about a minute.
3. In another bowl, mix the flour, baking soda and salt. Add 3/4 cup of this dry mix to the wet ingredients to make a soft, slightly sticky dough, adding a little more flour if it is too sticky.
4. Refrigerate the dough for 15 minutes. If still too sticky, add more flour.
5. Roll the dough into balls about 1 inch wide and place them on the lined baking sheet. Press a dent into each with a measuring spoon or the end of a spatula.
6. Warm the preserves and stir until smooth. Fill each dent with the warm preserves.
7. Bake for 11 minutes.
8. Cool completely before storing. Keep at room temperature for up to 5 days, or refrigerate for up to 2 weeks.

Summarized from Vegan Richa's video. Watch it for the details.

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