Almond butter and Jelly Cookie Sandwiches!
Yea, I know technically “peanut butter and jelly” go together, but growing up in my house… peanut butter was not to be had. So almond butter it was. Truthfully, now, I think it is better anyways!
Really, for these cookies you can sub any nut butter you like, but I think almond is lovely… (ha, since I have been living in the UK, I have noticed I’ve been using that word more!)
Ok, but really almond butter and jelly sandwiches (on Ezekiel bread of course) were a staple back in the day and these cookies bring back all those memories!
Although these cookies are not “low fat,” they are refined oil free. It is
impossible very hard to make a low fat non-cakey cookie. Often they turn out more like “muffin tops!” In these cookies, the natural fat in the almond butter does the trick!
I had a hard time choosing between strawberry jam or raspberry, but since I was serving these to guests, I thought strawberry was more “traditional.” I would have gone with the raspberry though! Feel free to use whatever you have on hand (or like the best)!
Recipe: (adapted from this one)
1 1/4 cups whole spelt flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2/3 cup almond butter
3/4 cup coconut sugar
1/4-1/3 cup unsweetened dairy free milk
1 teaspoon pure vanilla extract
1/4 c fruit jam
In a small bowl, whisk together flour, baking powder, salt and sugar. In another bowl mix the milk, almond butter and vanilla. Mix the wet in the dry, adding more milk if needed. You should have a firm shortbread-cookie-like-dough.
I used a cookie cutter for mine, because I wanted them to all be the same size.
Sprinkle the top of each cookie with a pinch of coconut sugar. Bake at 350 F until just dried on top and lightly browned on the bottom, about 12 minutes. Cool on the baking sheets for 2 minutes and then transfer to racks to cool completely. Just before serving, top a cookie with 1 t of jelly and place another on top.