Peanut Butter And Jelly Cookies
These delightful thumbprint cookies feature a rich and nutty base filled with a burst of fruity raspberry jam. With a satisfying crumbly texture and a sweet center, these cookies are perfect for a cozy snack alongside a refreshing glass of dairy-free almond milk.
— Constant Cookbook
Ingredients
- ½ cup creamy peanut butter or sunbutter
- ¼ cup vegan shortening
- ½ cup coconut sugar
- 1 egg
- 1 ¼ cups blanched almond flour
- ½ teaspoon celtic sea salt
- ½ cup Cascadian Farms raspberry jam
Instructions
- In a large bowl, cream peanut butter, shortening, coconut sugar and egg with a hand blender
- Blend until smooth then stir in almond flour and salt
- Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
- Make a large thumbprint in the center of each cookie
- Scoop jam 1 teaspoon at a time into the center of each cookie
- Bake at 350°F for 8-10 minutes
- Cool and serve with a big tall glass of dairy free Almond Milk
Yield
Makes 24 cookies
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