Peanut Butter and Jelly Filled Dough Bites (Vegan-Friendly, GF)
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If you’ve seen even one of my other recipes, you know that keeping with tradition is not my forte. The humble peanut and jelly is no exception. This classic, childhood favorite gets a facelift with these Peanut Butter and Jelly Filled Dough Bites.
These guys taste like a ball of nostalgia, with a healthier twist. Rather than white bread, the dough is made from mainly oat flour and Greek yogurt. Oats are a great source of carbohydrates and fiber. Greek yogurt, along with the other recipe ingredients like the peanut flour, and chia seeds in the chia seed jam, provides satiating protein.
They’re also refined sugar free. They’re sweetened with a bit of coconut sugar. The majority of their sweet quality comes from the all natural chia seed jam I used. Feel free to sub this for any jam or jelly of your choice. If you haven’t made chia seed jam though, I highly recommend it. It’s lower in sugar, extremely customizable and can be used anywhere a store bought jam would be. Use it on, I don’t know, a regular ol’ pb&j?
They are also easy to make. They require a little forethought, as you need to freeze the jelly. Other than that though, they’re easy as peanut butter jelly pie...that sounds like another recipe idea for me to make. These Peanut Butter Jelly Filled Dough Bites don’t need yeast and require barely any kneading. You just need a handful of ingredients, a working oven, and an inner child to enjoy these.
I like to have a couple of these with fruit or a glass of oat milk for breakfast for the full nostalgic effect.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes 6 Bites
50 g - Chia Seed Jam - Sub jelly or jam of choice
110 g - Oat Flour* - Divided
16 g - Peanut Flour - I used Naked Nutrition
15 g - Coconut Sugar
200 g - 2% Greek Yogurt* - Sub thick coconut yogurt for vegan
15 g - Egg Whites - Optional for browning
2 tsp - Baking Powder
½ tsp - Kosher Salt
¼ tsp - Cinnamon - Optional
¼ tsp - Almond Extract - Optional
Peanut Butter Frosting:
16 g - Coconut Butter*
8 g - Peanut Flour
1 tbsp - Water
14 g - Crushed Peanuts - For garnish
Line a baking sheet with parchment paper. Spoon 6 small dollops of jelly onto it. Place in the freezer and allow to chill for at least 4 hours to overnight.
Preheat the oven to 375F.
To a bowl add 90 g oat flour, peanut flour, coconut sugar, salt, and cinnamon. Mix until well combined.
Add in greek yogurt and almond extract. Mix until a sticky dough forms.
Dust flat surface and hands with remaining oat flour. Pour dough onto it and knead until no longer sticky.
Portion the dough into 6 pieces. Roll them out flat with a floured rolling pin and place a piece of jelly into the center of each. Fold over the sides to form a ball. Using a wet finger, smooth over any cracks to ensure the jelly remains inside while baking.
Brush the tops of the balls with egg whites.
Place the balls on a parchment lined baking sheet*. Bake in the oven for 25-27 minutes or until golden brown.
Remove from the oven and allow to cool fully on a wire rack.
Place the balls in the freezer for 20-30 minutes*.
Meanwhile, in a small bowl, mix together the coconut butter, peanut flour, and water until a paste forms that is the consistency of drippy peanut butter.
Remove balls from the freezer. Dip each one into the frosting and sprinkle crushed peanuts on top.
Store in the fridge for up to 3 days.
Make sure to use thick greek yogurt. Regular yogurt will not work.
Use gluten free oats if needed.
You can use 0% or full fat greek yogurt here as well. I find 2% yields the best texture though.
Make sure to use coconut butter NOT coconut oil for the frosting
Although not necessary, I recommend spraying the parchment paper with cooking spray as these like to stick to the paper while baking.
Placing the balls in the freezer allows the coconut butter to harden and stick to the balls better.
Need another protein packed sweet treat? How about these Hidden Veggie Protein Brownies