Elana's Pantry Peanut Butter and Jelly Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
½ cup creamy peanut butter or sunbutter¼ cup vegan shortening½ cup coconut sugar1 egg1 ¼ cups blanched almond flour½ teaspoon celtic sea salt½ cup Cascadian Farms raspberry jam
In a large bowl, cream peanut butter, shortening, palm 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° for 8-10 minutes
Cool and serve with a big tall glass of dairy free almond milk
Serving Size: Makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user CSKULNIK.
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° for 8-10 minutes
Cool and serve with a big tall glass of dairy free almond milk
Serving Size: Makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user CSKULNIK.
Nutritional Info Amount Per Serving
- Calories: 109.7
- Total Fat: 7.2 g
- Cholesterol: 12.9 mg
- Sodium: 43.4 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.1 g
- Protein: 2.7 g
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