Jammy Bodger | Paleo Peanut & Jam Cookies

Paleo Peanut & Jam Cookies

July 3, 2015

Paleo Peanut & Jelly Thumb print Cookies Warning: These are seriously addictive. Crunchy savoury nut butter with the chewiness of a cookie and the sweet hit of fruit, perfect for that energy hit at any time of day. For a non- Paleo version please check out my guest blog post @  the loverly Melanie’s Food Adventures

Ingredients

225g / 1 1/3 Cup Almond Flour  Paleo Peanut & Jam Cookies
(or ground almonds pulsed until you’ve got a fine flour like grain)
150g / ¾ Cup Coconut Sugar / Normal Sugar
2 Eggs Free Range
½ Tsp Bicarbonate of Soda
½ Tsp Baking Powder
1 Tsp Vanilla Extract
200g / ¾ Cup Crunchy Organic Peanut Butter or Nut Butter
½ Jar of Jam or fruit purée cooked down to a thick jammy consistency.

How to Make

  1. Mix all your dry ingredients in a large bowl
  2. Mix in the peanut butter and vanilla extract and then the eggs.
  3. Bring the mixture together into a large ball.
  4. Cover the bowl with a clean damp tea towel and pop the dough in the fridge for at least 30 minutes to firm up.

Peanut Thumbprint Cookies Jammy Bodger(Time Passes)

  1. Pre – heat your oven to 180°C/350°F / Gas Mark 4. And grease 2 large baking trays.
  2. Roll small amounts of dough into balls and then press down on the baking sheet.
  3. Use either your thumb or a utensil to make a dip in the middle of the cookie and dollop in the jam.
  4. Bake in the oven for 8 – 10 minutes until they are just turning golden around the edges.
  5. Leave your cookies to cool on the tray for 2 – 3 minutes to cool before transferring the cookies to the cooling rack.
  6. Eat warm like the Cookie Monster you truly are or be reserved and leave to cool.

For more jammy baking and making recipes please check out Jammy Bodger Recipes

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"The Jammy Bodger‘s Guide to Making Jam" is jam packed (sorry couldn‘t resist) with seasonal, easy to follow recipes for making jam, jelly, chutney & curd. Click here to look inside & find out more.

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