Peanut Butter: Check!
Cookies that are basically Blondies: Check!
Ladies and Gentlemen, I give you Peanut Butter and Jam Cookies! *applause*
Peanut Butter and Jam sandwiches has always been a favourite of mine. In fact, I still regularly take them to lunch with me, I just call them gourmet PB & J to make them sound more “adult”. You should try it – it’s a nice little trick.
So, you can only imagine my delight when the idea to turn this favourite food of mine into a cookie crossed my mind. It was pure foodie heaven! I mean, peanut butter and jam have been hanging out together for years in between two slices of bread – why not step up the game a notch and create some little cookie cups? It seemed a little risky at first but let me tell you, this is one risk that definitely paid off in the flavour department!
The idea for these cookies originally came out of my desire to make a chickpea blondie. I have made several black bean brownie recipes in the past with great success and thought the same principle could be used with chickpeas to make a blondie instead of a brownie. However, after making up a batch of this amazing Strawberry Chia Seed Jam, I knew that my blondie experiment needed to incorporate this sweet and refreshing jam. The resulting Peanut Butter and Jam Cookies are soft, chewy, lightly sweet and have the perfect balance of peanut butter and jam flavours.
The best part about these cookies? Since their bite-sized, they’re perfect for breakfast, an on-the-go snack, a pre-lunch snack, a post-lunch snack, after the gym…okay, okay, okay I basically was eating these Peanut Butter and Jam Cookies every time I stepped foot into my kitchen. I couldn’t help myself – they are so darn good! Plus, since the cookie portion is made up mostly of chickpeas, I didn’t feel guilty about eating them – I mean, they’re sort of a vegetable, right?
As with all my recipes, these cookies are gluten-free and vegan, but the best part is that these Peanut Butter and Jam Cookies only need 8 ingredients! See? I told you they were simple.
You have to try these out for yourself – I promise you will love them! Take pictures when your done and post them to Instagram with the hashtag #glutenfreeveganpantry so that I can follow along and give you props for making what I will now refer to as the best cookie ever!
What’s your favourite comfort food? I think mine is now Peanut Butter and Jam cookies 😉
Lots of love & happy eats,
- 1 540mL can chickpeas, drained
- ½ cup natural peanut butter
- ½ cup maple syrup
- 2 tsp vanilla
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ⅔ cup Strawberry Chia Seed Jam
- Preheat over to 350F
- Add all ingredients except the jam into your food processor.
- Process on high, scraping sides down as needed, until thoroughly blended, about 3 minutes.
- Spray mini muffin tins with cooking spray. Place just shy of 1 tbsp mix into each muffin cup. With a spoon, form a well in the centre of each cookie.
- Place a heaping tsp of Strawberry Chia Seed Jam into the well of each cookie.
- Bake cookies for 20-22 minutes, or until edges are browned.