These cookies are lightly sweetened with organic brown sugar and baked in muffin tins – yes muffin tins. Lightly sweetened homemade strawberry jelly filling. A lovely little treat for any little one, or a perfect low-sugar treat for anyone. The natural peanut butter pairs perfect with the homemade jelly. These cookies are vegan and gluten-free – a sweet for everyone.
Peanut Butter Cookies
makes 24 small & 7 big cookies
Ingredients:
- 1 Cup Natural Creamy Peanut Butter
- 1/3 Cup Vegan Butter Sticks
- 1/2 Cup Organic Brown Sugar
- 1/4 Cup Sugar Free Vanilla Coconut Milk
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Baking Powder
- 1 Cup Gluten-Free All Purpose Flour
- 1 1/2 Cup Oat Flour
Homemade Strawberry Jelly
- 3 Bags Frozen Strawberries
- 1 1/2 Tablespoon Pectin
- 1 Teaspoon Cinnamon
- 1 Tablespoon Lemon Juice
- 3 Tablespoon No-Calorie Sweetener (like Splenda)
Preparation:
- Set oven to 375 degrees.
- Pour peanut butter, butter, and brown sugar into large bowl and cream with a hand mixer.
- Add vanilla and milk and blend.
- Add baking powder and flours and keep mixing – will need to change to a spoon to get everything blended.
- Roll dough into one-inch balls and place in mini-tins. Press in and up the sides with your finger.
- Bake for roughly 11 minutes. Use rest of dough in larger tin, or if you have two mini-tins. (bake larger for 11 minutes also)
- Take out of oven; use a round tablespoon or normal spoon and press the cookie down to make circles.
- Let cool before using the spoon to gently wiggle cookie out. Place on cooling rack.
- Make jelly following the directions on the pectin label. Carefully use a small spoon to pour hot liquid jelly into cookies.
- Refrigerate cookies for 3 hours to overnight.
- Enjoy – and remember they are fragile, one-bite wonders!