Peanut Butter and Jelly Cookies

Name: Peanut Butter and Jelly Cookies
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 tablespoon(s) ground chia or ground flax; 2 1/2 tablespoon(s) water; 1 cup(s) natural peanut butter ((sub almond butter or other nut or seed butter if preferred)); 3/4 cup(s) brown sugar ((sub coconut sugar if preferred)); 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) baking soda; 3/4 cup(s) raspberry jam (more or less if needed (or another jam flavor))

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Peanut Butter and Jelly Cookies

One of the best flavor combos in existence- peanut butter and jelly! A simple, oil-free cookie that is fun to make and super tasty. If you are allergic to peanut butter, feel free to substitute it for almond butter, cashew butter, or sunflower seed butter.

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Prep Time10

Cook Time10

Meal Type: Dessert, Snacks

Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Oil-Free, Soy-Free

Tool: Oven

Ingredient: Peanut Butter

Servings: 20 cookies (roughly)

Ingredients

1 tablespoon(s) ground chia or ground flax
2 1/2 tablespoon(s) water
1 cup(s) natural peanut butter (sub almond butter or other nut or seed butter if preferred)
3/4 cup(s) brown sugar (sub coconut sugar if preferred)
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) baking soda
3/4 cup(s) raspberry jam more or less if needed (or another jam flavor)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
In the bottom of a large bowl, mix together the chia or flax with 2 1/2 tablespoons water and let thicken. (Chia will thicken almost instantly, but flax takes about 10 minutes)
Once thickened, add the peanut butter, brown sugar sugar, vanilla extract, and baking soda to a large bowl, and mix until well combined.
Take 1 tablespoon of the dough, roll it into a ball then place on the prepared baking sheet. Repeat this process until all the dough has been used up. Flatten each ball of dough slightly by pressing a teaspoon or your thumb into the middle of the ball to form a well. Fill each of the wells with some raspberry jam.
Bake the cookies for 9-10 minutes. Remove from the oven and set the cookies onto a wire rack to cool completely before enjoying. Store the cookies in an airtight container on the countertop for 3-4 days, or you can freeze them.

Nutrition

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