Our go-to cookie recipe when fresh fruits are hard to find. OR for whenever you want a sweet treat to put in your pocket!
In the wintertime, when its hard to find fresh berries and fruits to put in our cookie bars, this is our go-to recipe. We love to mix up the peanut butter for whatever nut butters we have on hand, and sometimes apple or pumpkin butter for the jam!
Vegan Peanut Butter + Jelly Bars
1 batch of our Skratch Labs Cookie batter (minus the egg and butter)
¾ cup creamy peanut butter
1 tablespoon ground flax seed + 2 tablespoons warm water
5 tablespoons water
1/3 – ½ cup of your favorite marmalade or jelly
Preheat the oven to 350°F degrees and line a pan with parchment paper. Mix the ground flax seed with the water an allow to sit for 2-3 minutes. Follow the directions on the back of the cookie mix box – combining the peanut butter, bloomed flax, water and cookie mix in a bowl. Sprinkle ½ of dough over the bottom of the prepared pan, pressing down a bit to make a bed for the jelly. Then, dollop the jelly over the bottom cookie dough layer. Lastly, dollop the jam and sprinkle the remaining ½ of the dough over the top. Press into the pan and bake until golden brown, cool completely, then wrap individually in Skratch Paper! Cookies kept refrigerated will last up to one week.