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Peanut Butter and Jelly Cookies
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Servings
24
cookies
Ingredients
½
cup
creamy peanut butter
or
sunbutter
¼
cup
palm shortening
½
cup
coconut sugar
1
large egg
1¼
cups
blanched almond flour (not almond meal)
½
teaspoon
celtic sea salt
½
cup
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
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Cook Mode
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Equipment
Hand Blender
Parchment Paper
Baking Sheet
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!