Peanut Butter and Jelly Cookies
- ½ cup creamy sun butter
- ¼ cup grassfed butter
- ½ cup coconut palm sugar/or organic sugar
- 1 egg
- 1 ¼ cups peanut flour or almond flour
- ½ teaspoon celtic sea salt
- ½ cup organic raspberry jam
Directions:
- In a large bowl, cream peanut butter, butter, sugar and egg with a blender
- Blend until smooth then stir in flour and salt
- Scoop dough 1 tablespoon at a time onto a [parchment] lined baking sheet
- Make a large thumbprint in the center of each cookie
- Scoop jam 1 teaspoon at a time into the center of each cookie
- Bake at 350° for 8-10 minutes
- Serve
Enjoy!
Fit Chic