Guilt-less Desserts & Treats for your Family
I’m keeping this post just like the recipe for these Peanut Butter and Jelly Cookies; short and simple.
Life has gotten busy in the last week (let’s face it, it was already busy; now it’s sleep deprivation busy). I’ll fill you in on all the details soon, or if you can’t wait that long check out this Facebook post for a sneak peek. In the mean time I wanted to share with you this simple, quick and tasty recipe.
In Australia we would call these cookies Peanut Butter and Jam Cookies, but I have succumbed to the SEO Gods and gone with the Americanised ‘Jelly’. It can get a bit confusing (not as bad as the different meanings of thong though!) but our Jam is the American Jelly, and our Jelly is their Jell-O. DO NOT put Jell-O/Aussie Jelly in these cookies; stick to your favourite fruit spread. I have made my own Sugar free Berry Jam but a Chia Jam or a commercial Jam would also work. Can’t do peanut butter? Just swap it out for another nut or seed butter.
We made these cookies in a few different sizes and found that the smaller Peanut Butter and Jelly Cookies worked the best. The ratio of cookie to jelly/jam meant that you got a bit of each in every bite. I found that the fruity centre got eaten out of the middle of the larger Peanut Butter and Jelly Cookies and I was left cleaning up a trail of cookie crumbs. Enjoy the simplicity of this recipe!
- 1 Cup Peanut Butter (I used all natural Peanut Butter; other nuts and seed butters can be substituted)
- 2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Bicarb Soda
- 1 Egg
- 1/2 Cup Jam (see below for Sugar Free Jam recipe) or use commercial Jam
- 2 Cups of Strawberries or Raspberries; diced (frozen is fine)
- 2 Tablespoons Maple Syrup or Honey (optional depending on the sweetness of the berries)
- 2 Tablespoons Water
- 2 teaspoons Gelatine
- Preheat the oven to 175C/350F. Line and grease 2 baking trays.
- Place all the ingredients (except the jam) in a mixing bowl and stir until combined.
- Place spoonfuls of cookie dough on the baking trays and flatten slightly into circles using a spoon. Do not make the cookies too large as then the ratio of jam to cookie will be wrong. You should make approximately 14 smaller cookies or 8 large ones.
- Place 7 smaller cookies on each tray as the cookies will spread slightly. Make a small indendation in the centre of each cookie and fill with 1-2 teaspoons of Jam.
- Bake (1 tray at a time) for 12 to 14 minutes. Judge the cookies readiness by the firmness of the bottom of the cookie).
- Allow the cookies to cool on the tray before serving.
- Place the berries and maple syrup in a saucepan over medium heat.
- Bring to boil, stirring constantly.
- In a small bowl, add the gelatine to the water and allow to sit for 3 minutes.
- Once boiling, reduce heat to medium and add the gelatine mixture.
- Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
- To make a smoother jam, use a masher or a food processer.
- Store in fridge for at least 4 hours to set before using.
- In Australia we call spreadable fruit Jam and the wobbly stuff Jelly. In the USA our Jam is Jelly and our Jelly is Jello. Confused? So I am!!