These little cookies are my newest sweet creation for crazy stay-at-home times.
Made with just five pantry-ready ingredients, they taste like PB&J – because they’re made with PB&J, and not much else. With limited access to groceries, they’ve saved the day several times already.
They’re gluten-free, and extra good – despite the simplicity.
One batch makes two dozen cookies, and they freeze beautifully. In fact, maybe they’re even better straight from the freezer (not that I’d know).
Hope you like them too! xo
PEANUT BUTTER AND JELLY COOKIES
1/2 cup natural peanut butter
1/4 cup + 2 tablespoons peanut butter powder
3/4 cup fruit-sweetened strawberry jelly
3/4 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 350 degrees.
In a large bowl, mix all ingredients until combined.
Scoop 1-inch balls of batter onto parchment lined baking sheet. Bake for 10 to 12 minutes, until tops feel close to firm.
Remove from oven and place pan on cooling rack. Enjoy warm or at room temperature. Extras freeze well too.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen