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Peanut Butter and Jelly Cookies (Vegan and Gluten-free)

Crunchy almond cookie base filled with creamy peanut butter and strawberry chia jam.
They might look fancy, but they are easy to make!

Servings: 8 cookies
Ingredients
  • 110g (1 cup) almond flour
  • 2 tablespoon coconut oil, melted
  • 2 tablespoon maple syrup
  • ½ teaspoon vanilla paste
  • pinch of salt
Filling
  • 2-3 tablespoon creamy almond butter or peanut butter
  • 2-3 tablespoon strawberry chia jam
  • 130g dark chocolate
  • 1 tablespoon coconut oil
  • 3 tablespoon white chocolate
  • 3 tablespoon freeze dried strawberries, chopped
Instructions

  1. Pre heat the oven to 160 C (320F)

    Line a baking tray with parchment paper

  2. Combine the almond flour, maple syrup, coconut oil, pinch of salt and vanilla in a mixing bowl until it has the consistency of cookie dough.

    Roll into 8 balls and place them on the baking sheet. Push them down a little and then using your finger make a well in the middle for the filling.

    Bake the cookies for about 10-15 minutes until just golden brown and dry.

    Let cool completely.

  3. When the cookies are cool, fill them in the center, first with the peanut butter and then the jam. Freeze them for about 10-15 minues

  4. In a microwaveable bowl add the chocolate and 1 tablespoon coconut oil. Microwave on hight for 30 seconds and then stir. If the chocolate is not melted all the way, microwave for another 30 seconds then stir again. 

  5. Dip the frozen cookies in the chocloate using 2 forks and working fast. Place on parchment paper and repeat with the rest of the cookies.

  6. If desired drizzle melted white chocolate and sprinkle freeze dried strawberries on the cookies for decoration.

    Store in the refrigerator for up to 5 days, if they last that long!!

    Enjoy!