And when peanut butter and jelly come together in the form of a cookie that is vegan, gluten free and sweetened only with maple syrup it’s just too good to be true I tell you. I literally cannot wait for you to taste one of these!
Scott generally sneaks in a bite while I am photographing things and he let out his standard “Damn, these are good.” I on the other hand, am more critical of my dishes and usually don’t toot my own horn. But the moment I bit into these I couldn’t help but say those same 4 words out loud…
You can of course simplify this recipe by using a store bought jelly but I promise you will taste the difference in the homemade version and your body will be loving you for serving it a fresh, tart, chia packed jelly rather than a sugar-laden one!
- Chia Jelly
- 1 cup raspberries
- 1 tbsp maple syrup
- 2 tsp chia seeds
- ⅛ tsp vanilla
- 1½ cups almond flour/meal
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ⅔ cup peanut butter
- ½ cup honey, maple syrup or agave nectar (maple syrup or agave for vegan)
- 1 “flax” egg (1 T. ground flax + 3 T. water)
- ½ tsp vanilla extract
- Preheat oven to 350 degrees. If using a flax egg, mix together and set aside.
- Mix jelly ingredients together in a small saucepan and heat over medium for about 12-15 minutes, stirring frequently or until raspberries break down and sauce begins to thicken. Place in freezer to cool while cookies bake.
- Combine almond flour, baking soda, salt and cinnamon in a bowl.
- In a separate bowl, mix peanut butter, honey/maple syrup, egg and vanilla.
- Add almond flour mixture gradually until a dough forms.
- Scoop dough by the tablespoon onto a cookie sheet, spacing cookies at least an inch apart. Use your thumb to create a hole for the jelly to sit. Fill hole with jelly.
- Bake for 11-12 minutes or until set.