Peanut Butter Jelly Cookies (German Spitzbuben)
Peanut butter and jelly cookies are the perfect way to enjoy this dynamic duo in cookie form. And the best part is that they're vegan, plant-based, and dairy-free!
Ingredients
For the cookie batter:
- 1 1/2 cups almond flour ground and crumbled
- 12 oz. old-fashioned oats ground
- 4 oz. almonds ground
- 2 oz. olive oil
- 1/3 cup brown sugar organic
- 1/4 cup peanut butter
- 1 tbsp flax seed stir into 3 tbsp of water
- 1 tbsp ice water
- 1 vanilla extract
- 1 tsp baking powder
- kosher salt
Chia Jam:
- 1/2 cup chia jam; homemade or store-bought
Instructions
It's baking time!
- Preheat the oven to 180°F and line the baking sheet with parchment paper.
- In a food processor, pulse the old-fashioned oats and almonds until crumbled or ground, then set aside.
- Heat the olive oil in a small pot over medium-high heat, then transfer it to a food processor.
- Then add the brown sugar, peanut butter, flax seed mix, kosher salt, and vanilla extract. Pulse them until well combined or for at least 20–30 seconds.
- Add the ground oats, ground almonds, and almond flour. Mix them well. Add ice water if the dough is too dry, and refrigerate for 50 minutes or 1 hour.
- Over the floured surface area, roll the dough using a rolling pin, and then using a round cookie cutter, cut out the dough. Any shape of the cookie cutter is fine.
- Transfer the cookies to a lined baking sheet and bake them for 10 minutes or until golden brown. Allow them to cool.
- Scoop the chia jam and place it into the center of the cookie, top it with another baked cookie, and gently press until they stick together.