April 19th, 2024
Recipes
Peanut Butter and Jelly Cookie Cups
Valentina P
- Difficulty
•
- Time 35"
Chewy peanut butter cookie cups with a sweet strawberry jam center. Only 6 simple ingredients! Plant-based and grain-free.
How To MakeDiet Type: Plant-based
Shopping List
- 1 cup + 1/3 cup almond flour
- 1 cup smooth peanut butter (or almond or sunflower butter)
- 1/2 cup maple syrup
- 1/2 cup unsweetened strawberry jam (any flavor will work)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- pinch of salt (if your peanut butter is unsalted)
Instructions
- Step 1: Line a freezer-safe plate with parchment paper. Place 9 spoonfuls of jelly on the parchment paper. Each spoonful should be about 2 teaspoons worth. Leave space between each jelly mound and freezer until ready to use. This step makes the jelly easier to handle and prevents the filling from spilling out of the sides of the cookie.
- Step 2: Preheat the oven to 350°F. Line a muffin pan with liners, or use a silicon muffin pan (we like this one).
- Step 3: Combine all ingredients, except the jam, in a mixing bowl. It will make a very thick dough ball.
- Step 4: Divide the dough in half. Fill 9 muffin tins to about 1/2 inch high with one half of the dough. Press to flatten evenly. We like to make a light indentation with a bottle cap in the center of the cookies as a reference for where the jam will go (reference images above).
- Step 5: Remove the jelly mounds from the freezer. Place a dollop of jam in the center of each cookie. Do not extend the jam over the entire cookie, there should be a small border around each jam mound. Repeat this process with all of the cookie bases, placing a small dollop of jam on each. If frozen jelly is too wide, break it into smaller pieces with your hands.
- Step 6: Divide the remaining half of dough into 9 pieces and flatten each piece into a thin, round disk. It should be wide enough to cover the top of each cookie. Place the cookie toppers on top of each base, covering the jam. Press down on the edges lightly as you do so to seal the sides. Repeat this process with all of the cookie cups.
- Step 7: Bake for 20 to 25 minutes. Once cooked, transfer to a cooling rack to cool fully before removing the cookies from the pan.
- Serve: Enjoy warm, at room temperature, or chilled.
Recipe Notes
Note 1: As an alternative to jam, you can also mash up some fresh raspberries or strawberries and use that in place of jam. It will still be plenty sweet.
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Peanut Butter and Jelly Cookie Cups
PT35M 1 cup + 1/3 cup almond flour 1 cup smooth peanut butter (or almond or sunflower butter) 1/2 cup maple syrup 1/2 cup unsweetened strawberry jam (any flavor will work) 1 teaspoon vanilla extract 1/2 teaspoon baking powder pinch of salt (if your peanut butter is unsalted) Gluten Free Paleo Vegan Low-Carb 9 Servings
Ingredients:
