The flavors of a lunchbox staple in a cookie! These peanut butter cookies, finished with a dollop of fruit preserves, are a tasty treat on their own–and would be even better served with a glass of your favorite milk or milk alternative.
INGREDIENTS
- 1- 3/4 cup natural peanut butter
- 2 eggs
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1-1/3 cup granulated sugar substitute (Truvia, Swerve, Splenda)
- 1/4 cup sugar-free strawberry (or other) preserves
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Combine all of the cookie ingredients, except for the jelly, in a medium sized bowl. Stir well until fully combined.
- Roll into twenty 1 inch balls and place on a parchment covered cookie sheet.
- Press a well into the center of each cookie with your thumb.
- Place about 1/2 teaspoon of preserves in each center. Bake for 11 minutes. Don’t bake too long or they’ll dry out.
Serves 20, 1 cookie each: 158 calories, 12 grams fat, 3 grams carbs, 6 grams protein
This recipe is part of a recipe collection assembled by Valley’s Diabetes Education & Nutrition Clinic. The recipes were gathered and inspired from a variety of healthy eating websites. See cookbook for a list of website resources.
