A while back I had tried out Heidi’s recipe for a healthier version of the standard peanut butter cookie and really enjoyed them. Then the other day I was working on new recipe development for a makeover of the Peanut Butter Blossom and couldn’t get the phrase “peanut-butter-jelly-time” out of my head the whole time that I was measuring and mixing and baking and cooling, and I had to do something about that. My solution was to take a healthier peanut butter cookie, make a welt in the top of it with the back side of my cookie scoop, and fill it with a tart raspberry jam that I had picked up a the Tuesday Market by Beaumont’s Berries which is sweetened with nothing but the berries and some honey. The pairing was a match made in heaven! The salty peanut butter cookie topped with the tart berry jam was wonderful and very satisfying as a sweet snack. What’s even better is that with the lacks of eggs in this cookie, you can eat the dough!
Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 cup organic, natural peanut butter
- 1 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons vanilla extract
Directions
- Preheat oven to 350 degrees
- In a medium mixing bowl combine the flour, baking soda, and salt
- In a stand mixer bowl combine the peanut butter, maple syrup, olive oil, and vanilla & stir until combined
- Add the flour mixture to the peanut butter mixture and stir until just combined
- Let sit for five minutes and give one more quick stir
- Drop by heaping tablespoonfuls onto a parchment-lined baking sheet. Bake for 10 minutes – but don’t over bake or they will be dry
- Immediately sink the back side of your cookie scoop/spoon into the top of each cookie to create a well
- Let cool five minutes and transfer to a cooling rack
- Fill the cookie wells with your favorite jam