Peanut Butter & Jelly Cookies

A while back I had tried out Heidi’s recipe for a healthier version of the standard peanut butter cookie and really enjoyed them.  Then the other day I was working on new recipe development for a makeover of the Peanut Butter Blossom and couldn’t get the phrase “peanut-butter-jelly-time” out of my head the whole time that I was measuring and mixing and baking and cooling, and I had to do something about that.  My solution was to take a healthier peanut butter cookie, make a welt in the top of it with the back side of my cookie scoop, and fill it with a tart raspberry jam that I had picked up a the Tuesday Market by Beaumont’s Berries which is sweetened with nothing but the berries and some honey.  The pairing was a match made in heaven!  The salty peanut butter cookie topped with the tart berry jam was wonderful and very satisfying as a sweet snack.  What’s even better is that with the lacks of eggs in this cookie, you can eat the dough!

Ingredients

2 cups whole wheat pastry flour

1 teaspoon baking soda

3/4 teaspoon sea salt

1 cup organic, natural peanut butter

1 cup maple syrup

1/3 cup extra virgin olive oil

1 1/2 teaspoons vanilla extract

Directions

  • Preheat oven to 350F degrees
  • In a medium mixing bowl combine the flour, baking soda, and salt
  • In a stand mixer bowl combine the peanut butter, maple syrup, olive oil, and vanilla & stir until combined
  • Add the flour mixture to the peanut butter mixture and stir until just combined
  • Let sit for five minutes and give one more quick stir
  • Drop by heaping tablespoonfuls onto a parchment-lined baking sheet. Bake for 10 minutes – but don’t over bake or they will be dry
  • Immediately sink the back side of your cookie scoop/spoon into the top of each cookie to create a well
  • Let cool five minutes and transfer to a cooling rack
  • Fill the cookie wells with your favorite jam

J