ABOUT THE RECIPE:
Peanut Butter and Jelly Cookies are packed with an irresistible nutty flavor and delectable jelly filling.
Makes 20 to 24 cookies
INGREDIENTS:
1 cup whole wheat flour
½ teaspoon baking powder
1/8 teaspoon sea salt
1/3 cup creamy peanut butter
1/3 cup maple syrup
1 teaspoon vanilla extract
3 tablespoons soymilk
1/3 cup raspberry, strawberry or blueberry preserves or jam
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large cookie sheet with unbleached parchment paper. Put the flour, baking powder and sea salt into a medium bowl and stir with a dry whisk to combine.
Add the peanut butter, maple syrup, vanilla and soymilk to the flour mixture and stir until well combined. Dough will be stiff.
For each cookie, take a heaping tablespoon of dough and roll it into a ball. Place each cookie onto the prepared cookie sheet and press with your thumb, making a indentation in the center of each cookie. Fill the indentation with a heaping 1/2 teaspoon of preserves.
Bake for 16 to 18 minutes or until they are golden brown around the edges.
Put the baking sheet on a wire rack. Let the cookies cool on the baking sheet for 15 minutes before transferring to a serving platter to further cool. Stored in an airtight container in the refrigerator, the cookies will keep for at least 3 days.
Ingredients
Directions
ABOUT THE RECIPE:
Peanut Butter and Jelly Cookies are packed with an irresistible nutty flavor and delectable jelly filling.
Makes 20 to 24 cookies
INGREDIENTS:
1 cup whole wheat flour
½ teaspoon baking powder
1/8 teaspoon sea salt
1/3 cup creamy peanut butter
1/3 cup maple syrup
1 teaspoon vanilla extract
3 tablespoons soymilk
1/3 cup raspberry, strawberry or blueberry preserves or jam
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large cookie sheet with unbleached parchment paper. Put the flour, baking powder and sea salt into a medium bowl and stir with a dry whisk to combine.
Add the peanut butter, maple syrup, vanilla and soymilk to the flour mixture and stir until well combined. Dough will be stiff.
For each cookie, take a heaping tablespoon of dough and roll it into a ball. Place each cookie onto the prepared cookie sheet and press with your thumb, making a indentation in the center of each cookie. Fill the indentation with a heaping 1/2 teaspoon of preserves.
Bake for 16 to 18 minutes or until they are golden brown around the edges.
Put the baking sheet on a wire rack. Let the cookies cool on the baking sheet for 15 minutes before transferring to a serving platter to further cool. Stored in an airtight container in the refrigerator, the cookies will keep for at least 3 days.
