The following recipe was originally published in Womens Day Magazine, September 2019, p 95 as Grape Jamwiches.
I was intrigued by all my favorite ingredients (especially peanut butter) and wanted to make it a little more healthy. So here is my adaptation.
1 C creamy peanut butter – just peanuts, preferably not roasted- roasting can eliminate the good oil
1/2 C coconut palm sugar
¼ C whole wheat flour
1 egg – large
3/4 tsp baking soda
½ C peanuts, finely chopped – optional
1/2 C jelly(grape, strawberry – look for lowest sugar content) or fruit spread
1. Heat oven to 350 degrees
2. Line baking sheet with parchment paper
3. In large mixing bowl beat peanut butter, sugar, egg and baking soda until fully mixed
(electric mixer preferred – could be a work out with just a hand mixer)
4. Roll dough into ¾ inch balls – equal to 1 flat tsp full
5. If using optional finely chopped peanuts, roll balls in that mixture.
6. Transfer balls to baking sheets with about 1.5 or 2 “ in between – they don’t spread a lot
I also flattened them a little at this point; otherwise, they seem to puff up.
7. Bake until lightly brown around the edges – 8 – 10 minutes
8. Cool on rack about 5 minutes
9. Spread ½ tsp of jelly or fruit spread on one of the cookies, then top with another cookie.
makes about 30 sandwich cookies.
These make a great “sweet fix” or even a dessert.