Uploaded February 2026 | Updated September 2026, 3 weeks ago
Healthier peanut butter & jam heart cookies 🍓❤️ A wholesome treat for valentines day! They’re vegan, oil-free and so easy to make.
Save this recipe & follow @TessBegg
Recipe is from my dessert eBook Oh Sweet Vegan (link in profile)
Makes 10 cookies
Ingredients:
1/2 cup smooth peanut butter
80ml (1/3 cup) maple syrup
1 tsp vanilla extract
1 tbsp apple sauce
1/2 cup spelt flour (see note below for substitute)
1/4 cup almond flour/meal
1/2 tsp baking soda
1/8 tsp salt (if peanut butter is unsalted)
Raspberry chia jam:
(This makes extra, store leftovers in a jar in the fridge. Can also substitute for store bought jam)
220g fresh raspberries
1 tbsp chia seeds
15ml (1 tbsp) maple syrup
30ml (2 tbsp) water
If making jam, add the raspberries, maple syrup and water to a bowl and mash with a fork until smooth. Mix in the chia seeds and set aside to thicken for 15 minutes.
In a large mixing bowl, add the peanut butter, maple syrup, applesauce and vanilla. Whisk together until combined. Sift in the spelt flour, almond flour, baking soda, and salt. Gently fold together until it becomes a dough.
Scoop 1-2 tablespoon of the dough and gently roll into balls and lightly flatten onto the tray. Using your thumb or back of a spoon, create a small dip (or heart shape) in the middle of the dough and add 1-2 teaspoon of jam.
Bake for in a pre-heated oven on the middle rack at 180°C for 8-9 minutes. Remove from oven and allow to cool.
Note: you can substitute for a GF one-to-one flour blend. Buckwheat flour may work as well but might be a little dry.
#vegan #plantbased #cookies #easyrecipes #healthyrecipes
Healthier peanut butter & jam heart cookies 🍓❤️ A wholesome treat for valentines day! They’re vegan, oil-free and so easy to make.
Save this recipe & follow @TessBegg
Recipe is from my dessert eBook Oh Sweet Vegan (link in profile)
Makes 10 cookies
Ingredients:
1/2 cup smooth peanut butter
80ml (1/3 cup) maple syrup
1 tsp vanilla extract
1 tbsp apple sauce
1/2 cup spelt flour (see note below for substitute)
1/4 cup almond flour/meal
1/2 tsp baking soda
1/8 tsp salt (if peanut butter is unsalted)
Raspberry chia jam:
(This makes extra, store leftovers in a jar in the fridge. Can also substitute for store bought jam)
220g fresh raspberries
1 tbsp chia seeds
15ml (1 tbsp) maple syrup
30ml (2 tbsp) water
If making jam, add the raspberries, maple syrup and water to a bowl and mash with a fork until smooth. Mix in the chia seeds and set aside to thicken for 15 minutes.
In a large mixing bowl, add the peanut butter, maple syrup, applesauce and vanilla. Whisk together until combined. Sift in the spelt flour, almond flour, baking soda, and salt. Gently fold together until it becomes a dough.
Scoop 1-2 tablespoon of the dough and gently roll into balls and lightly flatten onto the tray. Using your thumb or back of a spoon, create a small dip (or heart shape) in the middle of the dough and add 1-2 teaspoon of jam.
Bake for in a pre-heated oven on the middle rack at 180°C for 8-9 minutes. Remove from oven and allow to cool.
Note: you can substitute for a GF one-to-one flour blend. Buckwheat flour may work as well but might be a little dry.
#vegan #plantbased #cookies #easyrecipes #healthyrecipes
