As a kid, I loved Peanut Butter and Jelly sandwiches! After a walk down memory lane I was inspired to up the ante and develop a new “after-school snack”! These little gems are gluten-free and protein packed, I hope you like them as much as I do!
PB& J Cookies
Yield: 18 Cookies
½ Cup Chunky Organic Peanut Butter
¾ Cup Smooth Almond Butter
¾ Cup Organic Granulated Cane Sugar
1 Organic Egg
1 tsp Vanilla Extract
2 TBS Fruit Preserves (* I like to use Seedless Raspberry)
Preheat oven to 350 degrees F
In a Medium bowl, beat the egg, then mix in the Peanut Butter, Almond Butter, Cane Sugar, and Vanilla, until fully incorporated.
Using a small spoon, scoop about 1 tablespoon of dough onto an ungreased cookie sheet (should be enough to make 18 small cookies). Then make a small indention on the top of each dough ball with your finger or handle of a wooden spoon. Next, fill each of the holes with the fruit preserves.
Bake for 10-12 minutes. Allow cookies to cool on the cookie sheet for a few minutes, then transfer to a clean plate or wire rack to cool completely.
Serve and enjoy with a glass of organic milk or almond milk! Then go do your homework….