Vegan PB & J Pop-Tart Cookies
I’ve been chatting about Pop-Tarts a lot lately. As part of the press I’ve done for my cookbook, I’ve been asked by a few interviewers about when/why/how I came to eat the way that I do (like on these podcast episodes: Juice Guru Radio, Live Planted and An Organic Coversation) and somehow Pop-Tarts just keep coming up! Spoiler alert: I ate Pop-Tarts as a kid the way I eat kale now.
I’ve made healthier, veganized versions of many of my favorite nostalgic desserts (like Oreos and Chipwiches), and I’m pretty excited that I finally got around to tackling Pop-Tarts.
I think these Vegan PB & J Pop-Tart Cookies are just too fun. They look just like a miniature version of my childhood favorite, except the ingredient list is way, way less scary. It’s also a super short ingredient list! The crust is basically just pie crust and the filling simply made of peanut butter and fruit preserves. We’ve got coconut butter on top as the icing, making these babies super delicious and pretty low in sugar.
The result is super cute and super delicious- and there’s no sugar coma in sight. I think even 8-year-old Ilene would have loved these treats!
- ⅔ cup vegan butter
- 2 cups spelt flour, plus extra for sprinkling
- 2 tablespoons coconut sugar
- ¼ + 2 tablespoons nondairy milk
- dash of salt
- ½ cup creamy peanut butter
- ½ cup 100% fruit preserves
- ½ cup coconut butter, melted
- optional-sprinkles
- Preheat the oven to 350°F. Grease a baking sheet or line it with parchment paper.
- To prepare the crust, pulse all the ingredients in food processor or standup mixer until thoroughly combined. Roll the dough into a ball.
- Sprinkle the extra flour on a clean surface. Use a rolling pin to roll the dough out until it's about ¼”- ⅓” thick. Use a knife to cut rectangles that are about 1½" x 2½".
- Transfer half of the rectangles to the baking sheet. Use a knife to spread about ½ teaspoon of peanut butter onto the center of each piece. Use a spoon to scoop about 1 teaspoon of fruit preserves on top.
- Place another rectangle piece on top and use your fingers to gently press the edges down. Use a fork to press the edges together and add texture.
- Bake for 23-26 minutes, until the edges are lightly golden. Transfer the pop-tarts to a cooling rack.
- Once the pop-tarts are room- temperature, spread 1 teaspoon of coconut butter on top of each. Add sprinkles and enjoy!
Uhm these are the cutest!
Thank you! I love them!