As part of my project to veganize the Food Network’s 12 Days of Cookies, here is my veganized version of Katie Lee’s Peanut Butter and Jelly Thumbprint Cookies. For this recipe, I used a mixture of flax seeds and water to replace the egg. I thought the flax would work nicely with the peanuts. This is actually one cookie I never personally tasted as I am allergic to peanuts. Not so allergic that I cannot be near them, but enough so I don’t eat them. I chose this recipe for my project as Ethan LOVES peanut butter and jelly sandwiches, so I thought he should have a dessert version of it.

These cookies are made entirely in the food processor, aside from the baking. You can use one flavor of jelly or several. You can even put out the unfilled cookies along with an assortment of jams and jellies to let you guests make their own favorites. If you make these cookies ahead of time, do not fill them until you are ready to serve so that the cookies don’t get soggy.

Prep Time: 10 minutes
Cooking Time: 15 mintues
Yield: about 40 cookies


1 TBL ground flax seeds
3 TBL warm water
1 cup unsalted roasted peanuts
1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/4 teaspoon fine salt
1 stick vegan butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup of your favorite jelly


1. Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.

2. In a small bowl, combine the flax seeds and water. Mix well and set aside to allow it become thick.

2. Pulse the peanuts in a food processor until they are a fine meal. Add the oats, flour and salt and process until blended. Transfer to a bowl.

3. In the food processor, combine the butter and sugar and process until light and fluffy. With the motor running, add the flax mixture and vanilla. Process until smooth.

4. Add half of the dry ingredients back into the processor and pulse to combine. Add the remaining half and pulse again until combined.

5. Drop the cookie dough by the tablespoonful onto the prepared baking sheets, about 1 inch apart. Use your thumb to make a thumb print in each cookie.

6. Bake until the bottoms of the cookies are lightly golden brown, 12 to 15 minutes. Cool on a wire rack.

7. Stir the jelly in a small bowl to loosen it up and fill each thumbprint with about 1 teaspoon.

filled and ready to eat

filled and ready to eat