Category
Dessert
Although all my cookie recipes are easy to follow, these Peanut Butter and Jelly Cookies take the cake (or “take the cookie”!) for requiring the least amount of effort to prepare. In addition to being satisfyingly sweet and salty, these cookies are also jam-packed with nourishing ingredients. I love eating them for breakfast and never feel guilty. Life is all about balance, right?
Mariam Kinkladze
Ingredients
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1 cup creamy almond butter
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1 cup agave
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1/2 tsp. baking soda
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2 3/4 cup tigernut flour
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1/2 cup your favorite jam
Directions
Preheat the oven to 350 degrees. Line a baking sheet with a piece of parchment paper.
Combine the almond butter, agave, and baking soda in a large bowl and stir until smooth. Add the tigernut flour and mix with an electric mixer or spoon until the batter is well combined.
Use a 2-tablespoon cookie scoop to form equal-sized balls of dough and place them on the prepared baking sheet, or use your hands to form the cookies: Spray baking oil onto your hands, then roll 2-tablespoon-sized balls of dough and place them on the baking sheet, leaving at least 2 inches of space between cookies. Press the center of each cookie with the handle end of a spoon or your thumb. Spoon ½ teaspoon of jam into the center indentation of each cookie.
Bake for 16 to 18 minutes, or until the edges are golden brown. Let cool on a baking sheet for 10 minutes. Once the cookies are beginning to set and are able to be moved, transfer to a cooling rack or a room-temperature plate. Allow the cookies to cool completely, 10 to 20 minutes more, before serving.
