Some ingredients are just made for each other and Peanut butter and Jam are no exception. When you need a sweet treat in a hurry or fancy a simple afternoon or late night baking, give these Peanut butter and Jam drop cookies a try.
More importantly, these cookies are made up of simple ingredients and are naturally gluten free. If you don’t have peanut butter on hand you can swap for aa different nut butter. Likewise, any flour will do if you don’t have buckwheat on hand or don’t require them to be gluten free. Spelt flour is my favourite type to use if I am not baking for any guests with allergies.
While this recipe includes using store bought Jam for ease. If you don’t have any on hand you could make your own jam by combining 1 cup of frozen berries, 1 tablespoon of chia seeds, 1 tablespoon of water, 1 tsp or more of maple syrup and at least 1/2 tsp of apple cider vinegar. Simply simmer the above ingredients except the apple cider vinegar in a small saucepan over low heat until it forms thick jam-like consistency. Add apple cider vinegar or fresh lemon juice at the end to give it a little acidity.
If you have any questions or if you make this recipe, or even have an idea for a recipe you would like to see ‘veganised’, drop me a comment below or let me know on Instagram @theplantritionist
Talitha xx
Set oven to 170 degrees Celsius and line a baking tray with baking paper.
Add all wet ingredients into a small bowl and whisk to combine. Set aside.
Add all dry ingredients into a mixing bowl and then pour in the wet ingredients. Mix wit ha wooden spoon, or using clean hands, knead the dough gently until it forms a large ball. If the mixture is slightly wet, leave it to rest for a few minutes.
Portion dough out into 10 small balls, then use your hands to gently press down each cookie so that they form discs. Use your thumb to indent the dough and make a little well, this is were the Jam will go.
Depending on how deep your indents are, use 1/2 to 1 tsp of Jam to fill each well.
Bake in the oven for 15 - 20 mins and then allow to completely cool before eating.
Enjoy as they are or drizzle a little extra peanut butter over the top. Store in an air-tight container in the fridge.
Ingredients
Directions
Set oven to 170 degrees Celsius and line a baking tray with baking paper.
Add all wet ingredients into a small bowl and whisk to combine. Set aside.
Add all dry ingredients into a mixing bowl and then pour in the wet ingredients. Mix wit ha wooden spoon, or using clean hands, knead the dough gently until it forms a large ball. If the mixture is slightly wet, leave it to rest for a few minutes.
Portion dough out into 10 small balls, then use your hands to gently press down each cookie so that they form discs. Use your thumb to indent the dough and make a little well, this is were the Jam will go.
Depending on how deep your indents are, use 1/2 to 1 tsp of Jam to fill each well.
Bake in the oven for 15 - 20 mins and then allow to completely cool before eating.
Enjoy as they are or drizzle a little extra peanut butter over the top. Store in an air-tight container in the fridge.
