Peanut butter and jelly cookies recipe
These American-inspired “PB&J” cookies are made with healthy fats and are higher in protein and fibre than regular biscuits. Our peanut butter and jelly cookies recipe can also be made vegan
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Ingredients
- 80g desiccated coconut
- 1 tsp gluten-free baking powder
- 5g freeze-dried raspberries (optional)
- 250g no-added sugar crunchy peanut butter (we used Whole Earth)
- 75g pure maple syrup
- 1 tsp vanilla extract
- 1 large egg, beaten
- 40g no-added sugar raspberry jam (we used Stute)
- a disposable piping bag (or re-usable), fitted with a small plain nozzle
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