Vegan Peanut Butter Cookies with Homemade Fruit Preserve Filling.
Start with a simple vegan cookie dough made from peanut butter, coconut oil (or any plant-based oil), maple syrup, and a combination of whole wheat flour (or all-purpose flour) and baking soda.
Use creamy peanut butter for smoothness in the dough. If you prefer extra texture, go for chunky peanut butter. Just make sure the peanut butter is unsweetened and unprocessed to keep the recipe vegan-friendly and clean.
To bind the dough together without eggs, add 1 tablespoon of ground flaxseed mixed with 2-3 tablespoons of water. Let this sit for about 5 minutes to form a gel-like consistency.
Chill the dough in the fridge for about 30 minutes before shaping it into cookies. This helps the dough firm up, making it easier to roll into balls and press into flat cookies without being too sticky.
Once chilled, scoop out small portions of dough (about 1 tablespoon per cookie) and roll them into balls. Place the balls on a baking sheet lined with parchment paper.
Bake the cookies at 350°F (175°C) for 8-10 minutes, or until the edges are golden brown and the centers have set. Be careful not to overbake, as the cookies can become too crispy.
For the fruit preserve filling, you can make your own using fresh or frozen fruit, such as strawberries, blueberries, or raspberries. Cook the fruit in a saucepan over medium heat with a little lemon juice and maple syrup.
Enjoy your Vegan Peanut Butter Cookies with Homemade Fruit Preserve Filling! These cookies are a delightful blend of nutty, sweet, and fruity flavors with a wholesome twist. Let me know if you need more tips or variations!