PB&J Toast Cookies (Peanut Butter and Jam – Vegan)
Make these delicious PB&J Toast Cookies which are packed with peanut butter, strawberry jam and toasted breadcrumbs. They are a fun spin on the viral buttered toast cookie, made vegan, gluten-free and with good-for-you ingredients.
I was a bit sceptical of the buttered toast cookie trend on social media this February 2026 but after a seeing a few cookies, I was tempted to try it, and it did not disappoint. I wanted to make a more wholesome version and new that my peanut butter cookie recipe would be the perfect base. So, I went for a PB&J combination on sourdough bread to make a nostalgic, fun and totally delicious spin on the cookie trend. They are moreish, peanut butter, fruity and naturally sweet while coming together in 25 minutes (no chill time required!).
Why will I love these cookies?
These cookies are so good:
- A fun spin on the viral cookie
- Peanut butter and rich
- Fruity and sweet
- Tastes like peanut butter and jam on toast
- A rich peanut buttery cookie
- Filled with more peanut butter and swirls of jam
- Topped with PB&J sourdough breadcrumbs
- Made with oat flour
- Naturally high in fibre
- A good source of protein
- From peanuts and the protein powder
- Naturally sweetened with coconut sugar
- I use a fruit-based jam with only fruit sugars
- Vegan, egg-free and dairy-free
- Gluten-free
- With nut-free options
- Totally delicious and addictive
- Ready in 25 minutes
- No chill time required
- They keep well for a few days
- Everyone will love these!
If you already love the sound of these cookies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the toast topper:
- Sourdough bread: I prefer sourdough as it has more flavour, but you can use your favourite bread to toast.
- Crunchy peanut butter: this adds more texture to the crumbly top. I use Pip&Nut crunchy deep roast here.
- Strawberry jam: I use the St Dalfour range which is 100% fruit sweetened and so delicious.
And for the cookies:
- Smooth peanut butter: the smooth kind is best here. The Pip&Nut range is 100% nuts, which is ideal.
- Coconut sugar: to keep these naturally sweetened and to add a rich caramel-like flavour.
- Dairy free milk: I like soya milk to add more protein but oat, almond or coconut will also work.
- Vanilla extract: for flavour.
- Oat flour: make your own or use ready made.
- Vegan vanilla protein powder: I use Form vanilla protein as the ingredients are great and they don’t use additives or sweeteners.
- Raising agents: for a little rise and texture we use both baking powder and bicarbonate of soda.
- Salt: for flavour.
Are these gluten-free and nut-free?
These are easily gluten-free, as long as you use GF oat flour and GF bread. To make them nut-free, swap the peanut butter for tahini or sunflower seed butter and check other ingredients. They won’t taste the jam but they will be delicious.
How do I make them?
These cookies are ready in a few steps:
- Toast the bread and spread with the PB&J: and allow to cool.
- Blitz up the toast: to breadcrumbs (save 15% on my blender code AMY15).
- Combine the wet cookie ingredients: until smooth.
- Add in the dry ingredients: and fold together.
- Scoop into balls and flatten: on a tray.
- Make an indent and fill with peanut butter and more jam: and swirl together.
- Dip each cookie into the breadcrumbs: to coat the tops.
- Bake for 10 minutes: rotating the tray halfway through.
- Allow the cookies to partially cool and then enjoy: or allow to cool fully.
How long will they last?
These will keep for 2-3 days in a sealed container at room temperature.
What other recipes can I try?
For more cookies:
- Peanut Butter Chocolate Heart Cookies
- Chocolate Raspberry Cookie Dough Eggs
- Spiced Maple Pecan Oat Cookies
- Chocolate Chip Protein Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
PB&J Toast Cookies (Peanut butter and Jam Vegan)
Make these delicious PB&J Toast Cookies which are packed with peanut butter, strawberry jam and toasted breadcrumbs. They are a fun spin on the viral buttered toast cookie, made vegan, gluten-free and with good-for-you ingredients.
Ingredients
For the Toast:
- 1 slice sourdough
- 1 tbsp crunchy peanut butter
- 1 tbsp strawberry jam
For the Cookies:
- 60g smooth runny peanut butter
- 60g coconut sugar
- 45ml dairy-free milk
- ½ tsp vanilla extract
- 75g oat flour
- 25g vegan vanilla protein powder
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- A pinch of salt
- 6 tsp crunchy peanut butter
- 6 tsp strawberry jam
Instructions
- Preheat the oven to 160Fan/180ºC and line a large baking sheet with paper.
- Toast the bread and then spread with the peanut butter and jam. Leave to one side to cool.
- For the cookies, add the peanut butter, sugar, milk and vanilla to a bowl and whisk to combine. Add in the flour, protein powder, baking powder, bicarbonate of soda and salt and stir to a sticky cookie dough.
- Divide into 6 pieces (about 45g), roll into balls and then flatten into cookies (they will not spread as they bake). Use a teaspoon to make an indent into each cookie.
- Fill this indent with some crunchy peanut butter and jam and swirl together.
- Slice the piece of toast roughly and place in a blender. Pulse to make breadcrumbs.
- Dip each cookie into the breadcrumbs and press in extra pieces so they are covered on top.
- Bake for 10 minutes, rotating the tray halfway through. They will be golden and firm to touch.
- Allow to cool for 20 minutes and then carefully remove from the tray and enjoy warm or allow to cool.
- Store leftover cookies in a sealed container at room temperature for 2-3 days.
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Stay in touch
I look forward to hearing what you think of these PB&J Toast Cookies so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With viral cookie love x
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