I get on a sweet kick every few months and this is one I have enjoyed and have made one too many times. Who does not love peanut butter and jelly sandwiches and this is even better because it is made with almond butter that is full of calcium and vitamin E. I have tried it with cashew butter too and they are pretty amazing but the almond butter is less fatty and has more nutrients and a great flavor you can’t beat.
My kids just can’t get enough of these and compared to regular cookies or store bought packaged cookies these are so much healthier. Of course kids can get away with eating a little more fat than adults can, especially mine since they are all so thin. These are oil free but not fat free because of course nuts have fat in them naturally. But, if you use the raw, organic, sugar and oil free almond butter your are going to feel better about these. I also buy a wonderful all fruit, no sugar added jelly to fill them with so they are as healthy as you can get when it comes to eating a fattening cookie.
Almond Butter & Jelly Cookies
Makes: 16-20 cookies
2 cups finely chopped nuts (I used almond and pecans)
1/2 cup nut butter (almond is the best)
1/2 cup flour (to make gluten free I used a mixture of coconut & buckwheat flour and they are amazing that way-better than white flour!)
2 Tablespoons applesauce
1/3 cup pure maple syrup
1 teaspoon vanilla extract
pure fruit jelly/jam (I used raspberry but use the kind you love the most)
Blend everything except the jelly together in a high powered blender until nuts are broken down well. If you have to you can blend nuts up into small chunks then mix everything together in a bowl.
Moisten your hands and roll into 1″ size ball of dough and roll firmly. Put onto a cookie sheet covered with parchment paper and press down the middle to make room for your jelly, a moistened finger works best. Place each cookie 1″ apart and fill your cookie sheet.
Fill the cookie dent with jelly, do not overfill or it will run out. Bake at 350° for 18-22 minutes. Place on cooling rack for 10 minutes then ENJOY!
*Don’t stack the cookies on top of each other when you store them (If you actually have some to store) because they will stick together.