The original recipe of these cookies appeared on 29 Ways to Honor Peanut Butter & Jelly in the form of Peanut Butter & Jelly Potato Chip Thumbprint Cookies thanks to Spoon Fork Bacon. I misread this recipe the first time through. I thought the potato chips were mixed into the dough (yum!), but turns out, the cookies are rolled in crushed chips (yum!). In the end, I adapted this recipe and went for mixing in the crunchiness and I opted for brown rice cereal because potato chips – or rather their oil content – scare me.
Crisped Rice Peanut Butter and Jam Thumbprint Cookies [Vegan]
- 4 oz. pureed prunes
- 2/3 cup smooth natural peanut butter
- 1/2 cup coconut palm sugar
- 1 tbsp. egg replacer + 3 tbsp. water (whisked together until smooth)
- 1 tsp. vanilla
- 1 tsp. liquid stevia
- 1/4 cup non-dairy milk
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- pinch salt
- 1 cup crisped brown rice cereal
- your favorite jam or jelly
- Preheat the oven to 375F and line two baking sheets with parchment.
- In the bowl of a stand mixer, mix the prunes and peanut butter until smooth. Add the sugar, the egg replacer mixture, non-dairy milk, the vanilla, and the liquid stevia and continue to process until very smooth.
- Meanwhile, in a medium-sized bowl, whisk together the flours and the pinch of salt. With the stand mixer on low, carefully tip the flour mixture into the bowl and process until a soft dough forms. Turn off the mixer and pour in the rice cereal. Pulse the mixer a few times to incorporate – scraping down the batter as needed.
- Use a tablespoon to scoop up walnut-sized pieces of batter and roll these into balls. Flatten the balls and make indents in the middle of each cookie. Bake them for about 15 minutes, shifting pans halfway through the cooking time.
- Let the cookies cool on the trays for a few minutes, then transfer them to wire racks to cool completely. Place small dollops of jam into the indents in each cookie.