These cookies are just so easy that anyone will enjoy baking them. And eating them.
By Lauren Kretzer
I actually don’t like to bake. I’m not a fan of precision or following instructions (I can hear my parents laughing loudly somewhere). I like to do things my own way and one of the things I love most about cooking is the ability to freestyle a bit and personalize recipes to my specific taste. Baking? Not so much. I find it to be too restrictive. Most of the time, I can’t be bothered with elaborate, multi-step recipes for layered birthday cakes or what have you. I cried in cake class in culinary school because frosting and decorating a cake properly was more tedium than I could bear (not my proudest moment, by the way). 
I’m telling you this because these cookies are just so easy that I actually enjoyed baking them. So, you will too, even if you work a full time job, or have a precocious toddler running around. Which reminds me, this is a great recipe to make with kids.
PrintPeanut Butter and Jelly Cookies
- Total Time: 40 minutes
- Yield: Makes 20 cookies 1x
Description
These cookies are just so easy that anyone will enjoy baking them. And eating them.
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/4 teaspoon kosher salt
- 3/4 cup smooth peanut butter (such as Skippy)
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup of jam of your choice (I like Trader Joe’s and Bonne Maman brands)
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a Silpat.
- In a medium sized bowl, whisk together the flour and kosher salt.
- In the bowl of a stand mixer (or in a large mixing bowl), beat together the peanut butter, coconut oil, maple syrup, and vanilla extract until smooth. Add the dry ingredients to the peanut butter mixture and mix until combined.
- Roll small piece of dough (approximately 1 ounce) between your palms and slightly flatten onto the baking sheet. Make a slight imprint on top with your thumb and fill with a small amount of jam (about 1/2 teaspoon per cookie). Continue with remaining dough and jam.
- Bake for 15-20 minutes or until edges are slightly golden brown. Let cool on baking sheet for 5 minutes and then transfer to cooling rack. Store in an airtight container.
- Prep Time: 20 mins
- Cook Time: 20 mins
