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Breakfast

Peanut Butter and Jelly Cookies

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Delicious shortbread style cookies smothered with peanut butter and raspberry chia jam - it doesn’t get much better than this! These cookies are sweetened using only a small amount of date syrup and one superfood powder, mesquite. Such a satisfying and healthy treat!
Prep Time: 15 minutes
Total Time: 25 minutes
This is feeding: 10 people
Author: Hannah Singleton @healthyluxe

Ingredients

SHORTBREAD COOKIES

  • 1 cup Almond Meal
  • 1/2 cup Buckwheat Flour
  • 1/2 cup Dessicated Coconut
  • 1 tbsp Mesquite Powder
  • 1 tsp Baking Powder
  • 1/2 cup Smoothe Peanut Butter
  • 1/4 cup Olive Oil
  • 2 tbsp Date Syrup
  • 2 tbsp Hulled Tahini
  • 1/4 tsp Himalayan Salt

RASPBERRY CHIA JAM

  • 1 cup Raspberries frozen
  • 1/2 cup Orange Juice
  • 1 tbsp Coconut Nectar or Date Syrup
  • 1/2 tsp Vanilla Bean Powder
  • 2 tbsp Chia Seeds

Instructions

  • Preheat oven to 170 degrees C.
  • To prepare raspberry chia jam, combine all ingredients except chia seeds in a saucepan and place over medium heat.
  • Leave to simmer for approximately 5 minutes, stirring occasionally. Set aside and allow to cool.
  • Once cooled, add chia seeds and place in the fridge while you make the cookies.
  • Combine all dry ingredients in a large mixing bowl.
  • Then add all ‘wet’ ingredients, mix until well combined.
  • Form into cookies and arrange on a lined baking tray. Place in the oven to bake for 10-12 minutes.
  • Top with additional peanut butter and raspberry chia jam.
  • Serve freshly baked in your Coconut Bowls or use it for toppings in your smoothie or nice cream!

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