Tender vegan peanut butter thumbprint cookies with strawberry jam graham crackers.

~Ingredients:

-Flax Egg:

1 Tablespoon Flaxseed Meal.

2 1/2 Tablespoon Water.

-Peanut Butter Cookie:

1/2 Cup All Purpose Flour.

1/3 Cup Graham Cracker Crumbs, finely crushed.

1/2 Cup Brown Sugar, packed.

1/2 Cup Natural Salted Peanut Butter.* 

1/4 Cup Vegan Butter, softened.** 

-Filling:

10 Tablespoon Strawberry Jam.***

-Topping:

Graham Cracker Crumbs, finely crushed.

~Directions:

Step 1: Preheat oven to 350 Degrees Fahrenheit. Line a baking tray with parchment paper and lightly grease.

Making the Flax Egg:

Step 2: Prepare flax egg by adding the flaxseed meal and water to a dish and stir. Set aside and let it rest for 5 minutes to thicken.

Making the Peanut Butter Cookie:

Step 3: Beat the peanut butter and the vegan butter / coconut oil together until light and fluffy. 

Step 4: Add in the flax egg, brown sugar and stir.

Step 5: Add in the graham crumbs and stir to combine. 

Step 6: 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.

Step 7: Scoop out 1 packed tablespoon worth of dough and gently roll into balls. 

Step 9: Moisten your hands with olive or canola oil if they aren't molding easily. 

Step 10: Place on the prepared baking sheet.

Step 11: Flatten the balls gently with the bottom of a glass and use your thumb or finger to make an indention.

Step 12: Bake for 8 minutes and remove from oven. 

Step 13: 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 about 2 - 3 minutes until slightly golden brown. Be careful not to over - bake or they'll be too crunchy.

Step 14: Let the cookies rest on the pans for a few minutes then transfer to cool on wire racks. 

Making the Filling:

Step 15: Once the cookies are cooled, heat your jam in a saucepan, until warm and pourable, over medium - low heat or in the microwave. 

Step 16: Then spoon small amounts (about 1 teaspoon) of your jam into the middle of each cookie. 

Step 17: Sprinkle with a few more graham cracker crumbs.

Step 18: Serve immediately.

Step 19: Let cool completely before covering. To store, cover and keep at room temperature for up to 2 - 3 days.****

 Step 20: Eat and Enjoy!

~Recipe Notes:

*You can use either the creamy or the chunky peanut butter.

**You can also use coconut oil instead of the vegan butter but just as an FYI coconut oil creates more of a crumbly cookie vs vegan butter, which creates a more moist, tender cookie.

***We used Strawberry Jam but you can use any jam of your choice.

****You can freeze these cookies before you bake them, as long as you separate each cookie using parchment paper.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hannah and Hailey :)