This is essentially peanut butter and jelly sandwich turned into a christmas cookie. Minus the sandwich bread as there is no flour involved in this recipe. The recipe also uses honey instead of sugar (you can also use maple syrup, if you prefer). The reason being, that you need significantly less honey to achieve the sweetning effect of regular sugar. 1 cup of sugar can be replaced by 1/2 cup of honey. Tastewise, I prefer this option over using stevia, even though honey still contains sugar. Given that you need noticably less of it though and has less calories anyways, it’s still the healthier choice.
If you are looking for the perfect compagnion to your cookies, search no more. This Peanut butter and jelly smoothie is eager to be their tasty side kick.
Servings: 30 cookies * Preperation time: 15 min * Start to finish: 25 min
- 12 ounces (350 grams) of peanut butter (creamy or crunchy, depending on your personal preference)
- 3.5 ounces (100 grams) of honey
- 4 tablespoons of ground almonds
- 2 eggs
- 1 teaspoon of vanilla aroma
- ½ teaspoon of baking powder
- Jam (if you want to make it from scratch, click here for my homemade strawberry jam recipe that uses less sugar)
Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius. Lay out parchment paper on a baking tray and then mix all ingredients, apart from the jam, in a large bowl until you end up with a smooth, even dough. Take a generous teaspoon of dough and form a little ball out of it with the palm of your hand. Place the ball on the parchment paper and flatten it with the teaspoon. Make sure the center is a little dented (see picture). Then place a bit of jam in the middle of the cookie. Repeat until your tray is covered in cookies. Bake them in the oven for 10 minutes.