What’s better than peanut butter and jelly cookies? Double the peanuts in it, of course!
Ok, here’s a new twist on the classic peanut butter and jelly cookies. Double the peanuts in it. That’s right, not just peanut butter, but peanut powder as well. And how, you may ask, did I come up with this concept? Well, let me tell you a quick story!
I love peanut butter. Not that shocking to most of you, but I have also discovered that I love the combination of peanut butter and jelly. In a cookie. Like here … and here! And I have been thinking as to whether peanut powder (from Crazy Richards Peanut Butter – because their peanut powder only contains peanuts!) could be used as a substitute for almond flour in lots of my recipes. Now, I’ve already used their peanut powder in creating a really yummy brownie, but you should know by now that I can’t just leave things like this alone!
So enter my world of experimentation, once more, shall we? Based on this really yummy recipe, I wanted to turn it into a more gluten/dairy/refined-sugar free option. And add more peanuts. Because what’s life without more peanuts in it? Just be aware that peanut powder really absorbs the liquid a lot more than almond flour, so you’ll need to measure very carefully. And if it’s too dry, add some more almond milk, or peanut butter, to get it to the right cookie dough consistency. Mmm … cookie dough!
But I digress. These double peanut butter and jelly cookies go down very well. And very easily. Just by themselves or with a cuppa. Just ask all my taste testers (thanks Sarah and Saskia … your comments were greatly appreciated!). So lets get into this recipe – and let me know what you think in the comments below!
Double peanut butter and jelly cookies
(Gluten-free, dairy-free, no refined sugar)
- 1 cup peanut powder
- 1/2 cup tapioca starch
- 1/2 cup shortening dairy-free if needed
- 1 cup peanut butter
- 3/4 cup coconut sugar
- 3 tbs almond milk
- 1 tsp vanilla
- 1 egg
- 1 tsp baking powder
- 1/4 cup strawberry jam
Preheat oven to 350F and prepare two baking pans with parchment paper.
Combine all the ingredients except the jam together in a medium mixing bowl until a thick dough forms. If too thick to mix, add a little more milk until it comes together more easily.
Scoop the dough by tablespoonfuls and place on the baking pans. Flatten out slightly as they will not spread.
Make a thumbprint indent in each ball and spoon a teaspoonful of strawberry jam into each. Don't overfill or the jam will overflow the cookie during baking.
Bake for 10-12 minutes and allow to cool on pans before moving to cooling racks.