These peanut butter & jelly cookies brought me back to my childhood. Filled with all natural whole foods, gluten free and dairy free. These cookies are the perfect snack to keep you satiated throughout your morning or afternoon. Filled with healthy fats, and complex carbs to keep you full and tackle your sweet tooth while providing a nutrient dense option. Try them with strawberry preserves or switch it up and try your favorite jam on top.
Growing up I was always a big fan of peanut butter and jelly sandwiches. Growing up uncrustables were my lunch of choice. As I have grown up I have left this favorite behind in a way, but like anything you used to love I get a craving for it.
Many times my recipes begin with an idea from the past. There are so many flavors, foods, and smells from our childhood. Many memories also have food associated with them, which is why I love to recreate recipes with a healthy spin from mine.
Just the simple smell of a pb&j brought me back to my younger days. Just the smell of these cookies reminded me of my childhood when times were careless. Summer days were spent sleeping in and days were spent by the pool.
Recipes like these are what makes cooking so special.
- 1/2 cup peanut butter
- 1/2 cup coconut butter
- 1 large egg
- 1/4 cup old fashioned oats
- 1/4 cup almond flour
- 1/4 cup honey
- 1/4 cup strawberry preserves
- Preheat oven to 350 F.
- Melt coconut butter.
- In a bowl combine your base, egg, peanut butter, coconut butter and honey.
- Add in the almond flour and old fashioned oats until combined.
- Form into 10-12 cookie balls, flatten and make a thumb print.
- Add a teaspoon of strawberry preserves in the thumb print.
- Bake for 8-10 minutes.
These cookies will bring you back to your childhood!