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You are here Home » Peanut Butter and Jelly Energy Cookies

4 Comments · May 2, 2017

Peanut Butter and Jelly Energy Cookies

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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!

Peanut Butter and Jelly Energy Cookies

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.

Peanut Butter and Jelly Energy CookiesTo make them, you'll start by rounding up your ingredients, including...

Roasted peanuts.

Old-fashioned rolled oats.

Dried strawberries or dried tart cherries.

Soft, sticky Medjool dates.

Peanut butter.

Shelled hemp seeds.

Chia seeds.

Pumpkin seed protein powder (optional).

Vanilla.

Sea salt.

Peanut Butter and Jelly Energy Cookies

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...

Peanut Butter and Jelly Energy Cookies

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.

Peanut Butter and Jelly Energy Cookies

Peanut Butter and Jelly Energy Cookies

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.

Peanut Butter and Jelly Energy Cookies

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

Peanut Butter and Jelly Energy Cookies
Print Pin
4.5 from 2 votes

Peanut Butter and Jelly Energy Cookies

Course Snack
Cuisine Gluten-Free, plant-based, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 cookies

Ingredients

  • 1 cup shelled, roasted, unsalted peanuts*
  • ½ cup old-fashioned rolled oats
  • ¾ cup dried strawberries or dried tart cherries (about 4 ounces)
  • ½ cup packed and pitted soft, sticky Medjool dates
  • ¼ 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)
  • ½ teaspoon pure vanilla extract (optional)
  • ¼ teaspoon fine sea salt or to taste
  • 1 tablespoon filtered water if needed

Instructions

  • 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 ½ 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.

Notes

*Substitute toasted shelled sunflower seeds and sunflower butter for a nut-free version of these tasty treats!

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Comments

  1. Celeste Jackson says

    May 02, 2017 at 5:30 pm

    5 stars
    These look so delicious! I just purchased some pumpkin protein to make another recipe of yours so I will plan on making these too. My mouth is watering just looking at them.

    Reply
  2. Sara K says

    May 29, 2017 at 6:01 pm

    4 stars
    I just made these little bites of goodness!!! I rolled into balls to keep them together easier since they were crumbly. I used dried tart cherries and skipped protein powder. They really taste like peanut butter and jelly!!!

    Reply
  3. Betsy Blackwood Willis says

    July 23, 2019 at 11:18 am

    I love PBJ and follow a vegan diet. These sound divine! I also try to watch my sugar intake so I was wondering is there a reason you don’t list the ingredient counts in your recipes. I would love to make them bed I need The breakdown of the ingredients you use. It would be very helpful to know The calories, cholesterol sugar count sodium count etc. there are several of your recipes I would love to make that without that information I can’t keep track of my daily nutrition. Thanks 1 million I think this would help other people as well hoping to hear from you soon. Love your website and recipes and would really Love to make your yummy recipes.

    Reply
    • Ashley says

      July 23, 2019 at 11:30 am

      Hi, Betsy! I'm so glad you're enjoying my site and recipes. I don't calculate nutrition information for my recipes because it doesn't align with my philosophy on eating (see my FAQ page for more information if you're curious), but there are lots of helpful online calculators that you can simply drop the blog post link into and they'll automatically pull out the recipe information and calculate the nutrition facts for you. Hope this helps!

      Reply

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