It’s time for some clean eating Peanut Butter and Chia Jam Cookie Cups. These PB&J cookies are made with natural peanut butter, coconut oil, coconut sugar, whole wheat flour and honey…..and of course, Triple Berry Chia Jam.
I don’t know about you, but after a meal, I enjoy a little something sweet. Nothing too rich or big, but just a little something that offers a change in taste and consistency. These little cups are the perfect way to meet that craving. They take less than half an hour from start to finish, and make 12 mini cookie cups. While they taste great just out of the oven and cooled slightly, my favorite way to enjoy them is chilled. Since I keep my chia jam refrigerated, I also store these Peanut Butter and Chia Jam Cookie Cups in the fridge too. I like the added chewy texture from the refrigeration. They will keep for about 5-7 days in the fridge, which is the perfect amount of time to snack your way through a dozen of these tasty cups!
I definitely recommend using an electric mixer for the cookie cup base. Creaming together butter and sugar usually takes a few minutes, but creaming together peanut butter, solid coconut oil and sugar, takes a bit more time. The solid coconut oil requires at least 3-5 minutes of mixing to incorporate into the peanut butter and sugar, so an electric mixer will make it a lot easier. I use solid coconut oil to mimic the consistency of butter. I haven’t tried this recipe with liquid coconut oil, but I don’t think it would work as well. It would definitely make the mixture a bit runny and it may make the cookies a bit greasy.
Once you have all the ingredients for the cookie cup base mixed together, you will need to roll into balls (about a dozen rounded tablespoons) and drop into a mini muffin pan. (Just a note: the mixture will be crumbly but should easily form into balls when pressed into shape). Once in the pan, press your thumb down the middle of each ball and start shaping the dough into little cups. Bake for 5 minutes, remove from the oven and reshape the cup with a teaspoon if necessary, fill with jam and bake for another 8 minutes. And done!
The cookie cup dough bakes into a nice crust, and the seedy, fruity jam makes a tasty filling without being overall sweet. You could try different fillings in these cups. To make them a bit more decadent, just bake the cups unfilled and then once they have cooled, fill them with whipped cream or pudding! Or, if you love the jam but aren’t a fan of peanut butter, you can substitute almond butter. I’ve done this, and they turned out just as delicious!
Let them cool in the pan for 10 minutes and then use a knife to gently lift them out. If you used cooking spray, they should pop right out. You can start munching on these right away (they are small after all!), or transfer to a baking rack to cool further.
A little tidbit about me and my food photography……I rarely make it through a photo session without taking a bite from the food! Oops! And I may have also ate two while writing this post 🙂
If you make these, please let me know what you think in the comments below!Print
Peanut Butter and Chia Jam Cookie Cups
These cookie cups are made with natural peanut butter and chia berry jam, making them quick and easy, as well as a good source of protein and fibre. Enjoy as a snack or dessert!
- Prep Time: 15 mins
- Cook Time: 13 mins
- Total Time: 28 minutes
- Yield: 12
- Category: Dessert; Snack
- 1/4 cup natural peanut butter (or almond butter)
- 1/4 cup solid coconut oil
- 1 tbsp. honey
- 1/4 cup coconut sugar
- 2 tbsp. egg whites
- 3/4 cup whole wheat flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- Chia berry jam
- Pre-heat oven to 375 degrees and grease a 12-mini muffin pan with cooking spray.
- With an electric mixer beat together peanut butter, honey and coconut oil on high speed until well combined (approximately 3-5 minutes). Add sugar and beat on high for another 30 seconds. Finally, add the egg whites and beat on medium speed until well combined and creamy. Remember to scrape down the sides of the mixing bowl as you go.
- In a separate bowl, sift together flour, baking powder, baking soda and salt.
- Gradually add the flour mixture to the wet mixture and beat on low speed until combined, about one minute. The mixture will be crumbly.
- Shape the mixture into 12 one-inch balls (about the size of a rounded tablespoon) and place in the greased muffin pan. Press your thumb into the middle of the balls and shape into little cups.
- Place the cookies in the pre-heated oven and bake for 5 minutes.The cups will puff up a bit. Remove from the oven and carefully press down in the middle again to maintain the cup shape. The cookies will be hot so use a teaspoon to do this. Fill each cup with a teaspoon of Triple Berry Chia Jam (or a little bit more if you like your cups over flowing!) and place back in the oven and bake for another 8 minutes.
- Remove the cookie cups from the oven and let cool in the pan for 15 minutes. Remove cookie cups from the pan by using a knife to gently lift out.
- Transfer cookies to a cooling rack and let cool for another 10 minutes. Cookies will keep in the refrigerator for 5-7 days.