(Grain-free, Gluten-free, Refined sugar free)
In celebration of National Peanut Butter Day *cue fireworks* – I present to you, this awesome recipe!
Now this might be the simplest recipe on my blog – and it might even be your favorite (its almost definitely mine)!! These peanut butter cookies are absolutely DELICIOUS on their own, but there is just something about the age old PB&J combo that can’t be beat.
The texture is SO soft and crumbly, and the raspberry jam makes it impossible to stop at just one (hence why I made them bite sized), sorry not sorry!
Fun fact – I had no idea that today would be national peanut butter day!! Guess I just felt it in the air!
I hope you all enjoy these as much as I do.
**Feel free to substitute for a different nut butter if peanuts aren’t your thing. My Mum also mentioned these might be great as ice cream sandwiches. I promise I won’t be offended if you decide to stuff these with a nice spoonful of ice cream instead of jam (or do both, no ones watching)!
- 1 cup Creamy Peanut Butter
- 1/2 cup Coconut Sugar (if you want less sugar 1/4 cup will work too)
- 1 Egg
- 1/2 cup Raspberry Seeded Jam (or your preferred flavor)
Preheat oven to 350°F and line a baking tray with parchment paper.
Mix all of your ingredients (except the jam) together in a bowl until they are well combined - you will see the consistency change slightly as the sugar and egg mix through the peanut butter.
Roll the mixture with your hands into 1-inch balls, place on the lined tray and press down each ball with the back of your fork, marking them vertically and then horizontally.
* I like my cookies to be about the size of my pointer finger and my thumb touching.
Bake for 10 minutes, let cool and them spread your jam in between 2 cookies like a sandwich. Devour!