Description
A delightful gluten-free and healthier twist on the classic peanut butter and jelly sandwich, these cookies feature a chewy almond flour base and a sweet center of peanut butter and jelly.
Ingredients
Scale
- 1 cup blanched almond flour
- 2 tablespoons tapioca starch
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons maple syrup
- 1 1/2 tablespoons melted refined coconut oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons smooth peanut butter (or almond butter)
- 2 tablespoons preserves or jam
Instructions
- Preheat the oven to 335°F (168°C).
- In a large bowl, mix together almond flour, tapioca starch, baking soda, and salt.
- Add maple syrup, melted coconut oil, and vanilla extract to the dry ingredients and mix until the dough is cohesive.
- If necessary, soften peanut butter and preserves in the microwave.
- Combine the warm peanut butter and preserves with the dough or stuff them into the cookie dough scoops.
- Scoop the dough onto a parchment-lined baking sheet.
- Bake for 12-14 minutes, checking at 12 minutes for desired softness.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 4 days, refrigerated for a week, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cookies, gluten-free, peanut butter, almond flour, dessert
