I love love LOVE this recipe! Did I say love? Something about a warm peanut butter cookie and jam with creamy and cold vanilla ice cream brings me back to the simple joys of childhood. The same nostalgic feeling of having a treat that is perfectly creamy as it is tart. Now that is a combination that I could eat every day, all day!
So versatile but classic in the sense of the possible ways to enjoy! Should we dip them in a cold glass of oat milk? We could, but why not create a PB&J sundae instead? An even better spin on this recipe.
Even just the smell of freshly baked peanut butter cookies is enough to bring a smile to my face for the whole day. It evokes memories of my sister and I in my grandmother's kitchen, making the only homemade dessert we could in our early years. It simply was not a visit to grandma’s house without a treat of some sort and baking them homemade was even more fun! While warm jam and ice cream was always a favourite of my grandmas, peanut butter cookies were always ours, so why not combine them both?! And don’t even get me started on the J part of this recipe. This homemade tart and flavorful blueberry jam made with wild blueberries is a game changer. Just like peanut butter and jam sandwiches were a childhood favourite, this is a reinvented version for family and friends of all ages to enjoy.
Just keep the recipe card handy because people will be sure to be asking about this one! These vegan peanut butter cookies are the first out of 3 ingredients you will need to complete this drool worthy sundae. You will need: Vegan Peanut Butter Cookies Blueberry Jam Vanilla Bean Oat & Mill Ice Cream (or any other flavour your heart desires!)
First, let's begin with vegan peanut butter cookies.
1 cup Peanut Butter
1 cup of Cane Sugar
1/4 cup Oat Milk
1 cup Unbleached All Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Vanilla Extract
Pinch of Salt
In large bowl, mix sugar and peanut butter.
Add oat milk and vanilla. Mix remaining ingredients and add to peanut butter mixture. Roll dough into 1 inch balls and place onto baking sheet. Flatten cookies with fork. Bake at 350 degrees for 10 minutes. Let cool.
Now onto the delectable Blueberry Jam.
2 cups Wild Blueberries
1/2 cup Cane Sugar
Put into medium saucepan, bring to boil. Lower to simmer on medium heat for 10 minutes. Let cool.
Now that you have your homemade peanut butter cookies and jam, we will walk you through how to make this into a completed PB&J sundae masterpiece:
Step 1: Scoop Oat & Mill cold and creamy vanilla bean into a medium sized ice cream dish. (Or really any sized dish...some days call for more ice cream than others, we get it 😉
Step 2: Layer that fabulous ice cream with blueberry jam and one crumbled vegan peanut butter cookie.
Step 3: Layer even more Oat & Mill vanilla bean on top!
Step 4: Top it all off with ¼ cup of blueberry jam and another crumbled peanut butter cookie! (Repeat as many times until your heart’s content).
Step 5: Enjoy and reminisce on those sweet sweet childhood memories!
And did I mention we made it all vegan? We at Oat & Mill work hard to be able to bring you those same treats you love. We hope your biggest issue with this recipe is finding a bowl big enough for all the layering your heart desires!
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