These vegan peanut butter and jelly energy cookies pack a serious punch of plant-powered protein—9g per cookie, to be exact. They’re naturally sweetened and offer an omega-3 boost thanks to a generous sprinkling of seeds. Plus, they taste just like peanut butter & jelly… in energizing cookie form!
From the outside, they look more like straight peanut butter energy cookies, but strewn throughout those peanut buttery confines you’ll find jammy pieces of dried fruit.
The result is an energy-boosting, protein-packed cookie with a rich PB & J vibe.
To make them, you’ll start by rounding up your ingredients, including…
Old-fashioned rolled oats.
Dried strawberries or dried tart cherries.
Soft, sticky Medjool dates.
Shelled hemp seeds.
Pumpkin seed protein powder (optional).
Once you’ve gathered the ingredients, add the peanuts and oats to a food processor. Process for about 45 seconds, or until a coarse meal develops.
Then, add all remaining ingredients, pulse, and then process until the mixture looks like so…
Use a cookie scoop to gather heaping spoonfuls of the energy cookie dough.
Then, use the back of a fork to flatten and create crosshatch patterns. Alternatively, if you’re feeling more like energy balls than energy cookies, feel free to leave as is.
I like to freeze the cookies for about 15 minutes to chill and set them before enjoying, but you can also enjoy them straight away if you prefer.
Just be sure to store the energy cookies in the freezer or refrigerator. I typically store them in the freezer (they last longer this way) and then pull them out about 10 minutes before enjoying.
These peanut butter and jelly energy cookies pack all the flavor of the beloved PB & J with the energy boost of a protein-packed granola bar.
They’re sweet, jammy, chewy, and brimming with peanut buttery goodness.
Enjoy them as a snack, post-workout energy booster, or whenever you’re in need of a quick pick-me-up.
Peanut Butter and Jelly Energy Cookies
- 1 cup shelled, roasted, unsalted peanuts*
- 1/2 cup old-fashioned rolled oats
- 3/4 cup dried strawberries or dried tart cherries (about 4 ounces)
- 1/2 cup packed and pitted soft, sticky Medjool dates
- 1/4 cup natural peanut butter*
- 2 tablespoons shelled hemp seeds
- 2 tablespoons chia seeds
- 2 tablespoons pumpkin seed protein powder or other mild-flavored protein powder (optional)
- 1/2 teaspoon pure vanilla extract (optional)
- 1/4 teaspoon fine sea salt or to taste
- 1 tablespoon filtered water if needed
Add the peanuts and rolled oats to a food processor. Process for 45 seconds, or until ground into a coarse meal.
Add the dried fruit, dates, peanut butter, hemp seeds, chia seeds, protein powder (if using), vanilla (if using), and sea salt. Pulse several times and then process until the dates and dried fruit are thoroughly chopped and the mixture begins to clump together in large mounds in the bowl of the food processor. If needed, add the filtered water and process again to enhance the mixture's stickiness. It should be slightly damp and sticky so that it easily holds together when pressed yet crumbles fairly easily when challenged. If needed, add more pitted dates or dried fruit until the mixture holds together.
- Line a small baking pan with parchment paper. Use a cookie scoop (or small ice cream scoop) to scoop out and compact heaping 1 1/2 tablespoon mounds. Drop on the lined pan and repeat.
Use the back of a fork to create a crosshatch pattern, pressing the balls into round cookies. If needed, use your fingers to press and compact any crackled or crumbly edges.
Freeze for 15 minutes to set, if desired, or enjoy as is.
- Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
*Substitute toasted shelled sunflower seeds and sunflower butter for a nut-free version of these tasty treats!