Peanut Butter and Jam Cookies – Vegan + Gluten-free

Peanut Butter & Jam Cookies - Vegan & Gluten-Free |

Peanut Butter & Jam Cookies - Vegan & Gluten-Free | savannamehrad.comI think I may have aced cookie perfection with these little morsels.

Peanut Butter: Check!

Jam: Check!

Cookies that are basically Blondies: Check!

Ladies and Gentlemen, I give you Peanut Butter and Jam Cookies! *applause*

Peanut Butter & Jam Cookies - Vegan & Gluten-Free | savannamehrad.comPeanut Butter and Jam sandwiches has always been a favourite of mine. In fact, I still regularly take them to lunch with me, I just call them gourmet PB & J  to make them sound more “adult”. You should try it – it’s a nice little trick.

So, you can only imagine my delight when the idea to turn this favourite food of mine into a cookie crossed my mind. It was pure foodie heaven! I mean, peanut butter and jam have been hanging out together for years in between two slices of bread – why not step up the game a notch and create some little cookie cups? It seemed a little risky at first but let me tell you, this is one risk that definitely paid off in the flavour department!

Peanut Butter & Jam Cookies - Vegan & Gluten-Free |

Peanut Butter & Jam Cookies - Vegan & Gluten-Free |

Peanut Butter & Jam Cookies - Vegan & Gluten-Free | savannamehrad.comThe idea for these cookies originally came out of my desire to make a chickpea blondie. I have made several black bean brownie recipes in the past with great success and thought the same principle could be used with chickpeas to make a blondie instead of a brownie. However, after making up a batch of this amazing Strawberry Chia Seed Jam, I knew that my blondie experiment needed to incorporate this sweet and refreshing jam. The resulting Peanut Butter and Jam Cookies are soft, chewy, lightly sweet and have the perfect balance of peanut butter and jam flavours.

Peanut Butter & Jam Cookies - Vegan & Gluten-Free |

Peanut Butter & Jam Cookies - Vegan & Gluten-Free | savannamehrad.comThe best part about these cookies? Since their bite-sized, they’re perfect for breakfast, an on-the-go snack, a pre-lunch snack, a post-lunch snack, after the gym…okay, okay, okay I basically was eating these Peanut Butter and Jam Cookies every time I stepped foot into my kitchen. I couldn’t help myself – they are so darn good! Plus, since the cookie portion is made up mostly of chickpeas, I didn’t feel guilty about eating them – I mean, they’re sort of a vegetable, right?

As with all my recipes, these cookies are gluten-free and vegan, but the best part is that these Peanut Butter and Jam Cookies only need 8 ingredients! See? I told you they were simple.

Peanut Butter & Jam Cookies - Vegan & Gluten-Free | savannamehrad.comYou have to try these out for yourself – I promise you will love them! Take pictures when your done and post them to Instagram with the hashtag #glutenfreeveganpantry so that I can follow along and give you props for making what I will now refer to as the best cookie ever!

What’s your favourite comfort food? I think mine is now Peanut Butter and Jam cookies 😉

Lots of love & happy eats,


4.0 from 1 reviews
Peanut Butter and Jam Cookies - Vegan + Gluten-free
Prep time
Cook time
Total time
These Peanut Butter and Jam Cookies will have you reminiscing of your childhood after every bite. Gluten-free and vegan, these tasty little cookies are soft, chewy and just the right amount of sweet. The best part? You they only require 8 ingredients!
Recipe type: Cookies
Cuisine: American
Serves: 30 cookies
  • 1 540mL can chickpeas, drained
  • ½ cup natural peanut butter
  • ½ cup maple syrup
  • 2 tsp vanilla
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ⅔ cup Strawberry Chia Seed Jam
  1. Preheat over to 350F
  2. Add all ingredients except the jam into your food processor.
  3. Process on high, scraping sides down as needed, until thoroughly blended, about 3 minutes.
  4. Spray mini muffin tins with cooking spray. Place just shy of 1 tbsp mix into each muffin cup. With a spoon, form a well in the centre of each cookie.
  5. Place a heaping tsp of Strawberry Chia Seed Jam into the well of each cookie.
  6. Bake cookies for 20-22 minutes, or until edges are browned.
Nutrition Information
Serving size: 1 cookie Calories: 82 Fat: 2g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 12g Sugar: 5g Sodium: 130mg Fiber: 2g Protein: 4g Cholesterol: 0mg



Hello! Welcome to the! My name is Savanna and I'm so excited that you've decided to stop by and check out my little blog.

This blog started out as a journey of living adventurously in the kitchen, trialing gluten free, vegan, whole food recipes that you and your whole family can enjoy.

Fast forward a few years and I've chosen to breath new life into it, this time, focus on my mental health journey, sharing the tools, resources and practices that continue to help me on my self-healing path.

I hope that you'll enjoy tagging along with me on this new adventure - I can't wait to share all of my ideas with each of you and look forward to your feedback along the way. I'd love to hear from you - whether it's a comment on a post, sharing your own unique journey or even just a quick hello! Feel free to leave a note in the comments or send me an email at savanna [at]

Lots of love and big hugs!

Recommended Articles


  1. Made these last night but had a lot of difficulty. Wondering where I went wrong? Used two 15 oz cans of chickpeas. Made sure to drain them. Followed the recipe closely after that except for I used raspberry preserves and apricot preserves. The batter was pretty wet out of the blender. Kinda like pancake batter consistency. I had a difficult time using anything to make wells in the cookies. Got preserves in them and baked it tell the edges browned. After letting them cool, they felt so underdone and I couldn’t take them out, so put them back in the oven. A third wouldn’t come out of the pan in one piece, just like scooping thick batter. The rest are feeling quite heavy or saturated. It feels kinda like you’re chewing undercooked dough, but I don’t think I could have baked it longer without burning it. Do you have any ideas of where I goofed up? Any recommendations? These look so awesome and I’m determined to get this right! Thanks!!

  2. These are delicious! I whipped up a batch yesterday, but my jelly didn’t stay as nicely intact as yours did. Doesn’t matter though, still tasty! 🙂

    1. Oh, I’m so glad they were still yummy! At the end of the day, food doesn’t need to be pretty, it just needs to be taste good 🙂

  3. These look amazing and I’m going to trey my hand at them this weekend!!

    1. Please let me know how you like them! 🙂

  4. Chickpeas are magical, aren’t they? These look so good. PB & J sandwiches are my favorite so I know I’d love these. 🙂

    1. They sure are! They are quickly becoming a favourite thing of mine to cook with 🙂

  5. Can of chickpeas… the 540 ml… drained? … or with the liquid?

    1. Great question! Drained. I will update the recipe. Thanks for catching that! 🙂

  6. Love little cookie bites like these.. they look very moorish and delicious!

    1. I adore all foods in bite-size format – it makes snacking way more fun 😉

  7. Beautiful! These sound so delicious!

    1. Thanks, Alison!

  8. Whoa! I have had almost these exact things in my head as a recipe I want to try making! But now I can just make these because they look incredible!! Love the use of chickpeas.

    1. What a coincidence – we’re blogging soul mates 🙂

      Let me know if you take a stab at them; I’d love to hear how they turn out for you. Any way I can sneak veggies into desserts is a win in my book!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: