Description
These delightful peanut butter and jelly cookies are simple to make and bring a nostalgic twist to a classic flavor combination.
Ingredients
Units
Scale
- 1 1/2 cups (360 ml) whole wheat pastry flour
- 1/4 tsp kosher salt
- 3/4 cup (180 ml) smooth peanut butter (such as Skippy)
- 1/3 cup (80 ml) melted coconut oil
- 1/2 cup (120 ml) maple syrup
- 1 tsp vanilla extract
- 1/2 cup (120 ml) jam of your choice
Instructions
- Preheat oven to 350 degrees F (175 degrees C) and line a cookie sheet with parchment paper or a Silpat.
- In a medium-sized bowl, whisk together the whole wheat pastry flour and kosher salt until well combined.
- In the bowl of a stand mixer, or in a large mixing bowl using an electric hand mixer, combine the smooth peanut butter, melted coconut oil, maple syrup, and vanilla extract. Mix on medium speed until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a tbsp or small cookie scoop, drop dough onto the prepared cookie sheet, leaving about 2 inches between each cookie.
- Using your thumb or the back of a spoon, make an indentation in the center of each dough ball.
- Fill each indentation with about 1/2 tsp of your chosen jam.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are a great project to make with kids due to their simplicity.
- You can use any flavor of jam you prefer, allowing for personalization.
- Store cookies in an airtight container at room temperature for up to a week.
- If you want a softer cookie, slightly underbake them by a minute or two.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 0