Vegan Berry Jelly Cookies
These cookies are inspired by colorful jelly bean cookies, with a soft oat-based cookie and homemade berry jelly pieces pressed into the top before baking.
They're chewy, lightly crisp around the edges, and naturally sweetened with erythritol for a playful treat that feels just as fun as it looks.
Berry Jelly Bean Cookies
⏱️ Time & Prep
Prep time: 25 minutes
Chill time: 20 minutes
Bake time: 10–15 minutes
Total time: ~1 hour
Yield: 18–20 cookies
Ingredients
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1 cup gluten-free oat flour
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½ cup almond flour
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¼ cup coconut flour
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½ cup expanded millet
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½ cup erythritol
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1 teaspoon baking powder
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¼ teaspoon salt
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⅓ cup unsweetened plant-based yogurt
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2 tablespoons lemon juice
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1 teaspoon vanilla extract
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1 tablespoon ground flaxseed
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5 tablespoons water
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18–20 berry jelly candies, halved if large
Instructions
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Preheat the oven to 175°C (350°F) and line a baking tray with baking paper.
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In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes until thickened.
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In a large bowl, combine the oat flour, almond flour, coconut flour, expanded millet, erythritol, baking powder, and salt.
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Add the yogurt, lemon juice, vanilla extract, and flax mixture. Stir until a thick, sticky dough forms. If it feels too dry, add 1 tablespoon of plant milk. If it's too wet, add 1 tablespoon of oat flour.
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Scoop about 2 tablespoons of dough onto the prepared baking tray for each cookie. Gently flatten them with the back of a spoon, leaving a little space between each cookie.
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Press 2–3 berry jelly candies into the top of each cookie without pushing them all the way into the dough.
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Bake for 15–18 minutes, until the edges are lightly golden and the cookies are set.
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Let the cookies cool on the baking tray for 10 minutes, then transfer them to a wire rack to cool completely.
Notes / Variations
- Pressing the jelly candies on top keeps their shape and gives the cookies their colorful, playful look.
- Expanded millet adds a light crunch that contrasts nicely with the chewy jelly candies.
- For a brighter berry flavor, add ½ teaspoon freeze-dried raspberry or strawberry powder to the dough.
- Store the cookies in an airtight container for up to 3 days. The jelly candies will become slightly softer over time.
Nutrition (per cookie, approx.)
| Nutrient | Per Cookie |
|---|---|
| Calories | 50 kcal |
| Protein | 1.5 g |
| Carbs | 5.5 g |
| Fiber | 2 g |
| Fat | 2 g |
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