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Ingredients
- 1 cup (120g) white whole wheat flour
- ¾ tsp. baking powder
- â…› tsp. salt
- ½ tbsp. butter, melted
- 1 egg white, room temperature
- 1 tsp. vanilla extract
- 4½ tbsp. peanut butter, creamy
- ½ cup (100g) coconut sugar
- ½ cup (140g) raspberry jam
Prep Time:
15
Minutes
Directions
Cook Time:
24
Minutes
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking paper.
- In a medium bowl, mix together the flour, baking powder and salt.
- In a separate bowl, whisk together the butter, egg white and vanilla extract. Stir in the peanut butter and mix until smooth, then add in the coconut sugar. Add in the flour mixture and stir just until incorporated.
- Divide the dough into 24 balls and place on the baking sheet. Gently press your thumb or index finger into the centre of each cookie to make a well. Fill the centres of the cookies with the jam.
- Place the baking sheet into the hot oven and bake for 10-12 minutes. Remove from the oven and set the baking sheet onto a wire rack to cool for 5 minutes, then place the cookies onto the wire rack to cool completely.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
