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Peanut butter and jelly cookies


Makes: 14
timePrep time: 25 mins
timeTotal time:
Peanut butter and jelly cookies
Recipe photograph by Stuart West

Peanut butter and jelly cookies

These “PB&J” cookies are made with healthy fats and are higher in protein and fibre than regular cookies. They’re perfect for enjoying with a cuppa

Makes: 14
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
179Kcal
Fat
14gr
Saturates
5gr
Carbs
7gr
Sugars
5gr
Fibre
3gr
Protein
6gr
Salt
0.3gr

Keiron George

Keiron George

Pastry chef, cake designer and food stylist Keiron George trained at Le Cordon Bleu in London and appeared on Bake Off: The Professionals in 2021
See more of Keiron George’s recipes
Keiron George

Keiron George

Pastry chef, cake designer and food stylist Keiron George trained at Le Cordon Bleu in London and appeared on Bake Off: The Professionals in 2021
See more of Keiron George’s recipes

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

Step by step

Make them vegan
Replace the egg with 1 tbsp ground flaxseed stirred into 3 tbsp cold water then left to thicken for about 10 minutes.
  1. Preheat the oven to 160°C, fan 140°C, gas 3. Place a frying pan over a medium heat and add the desiccated coconut. Toast until lightly golden and fragrant, stirring frequently and being careful not to let it burn. Set aside to cool before mixing in the baking powder and freeze-dried raspberries, if using.
  2. Add the peanut butter to a large bowl and beat in the maple syrup and vanilla with an electric whisk.
  3. Add the egg and beat again until incorporated. Stir in the coconut mixture until a sticky but firm dough is formed.
  4. Divide and roll the dough into 14 balls (about 33g each), place on a large lined baking tray and then flatten each one to a 5-6cm disc.
  5. Spoon the jam into the piping bag and snip off the end. Pipe a swirl of jam onto each cookie then bake for 15 minutes, or until golden brown. Leave the cookies on the tray to firm up for 10-15 minutes before cooling on a wire rack.

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