Peanut Butter and Jam Cookies are dairy-free mini cookie cups with a chewy peanut butter base and a refined sugar-free chia jam filling. They’re a small batch recipe and perfect for a healthier afternoon sweet treat!
For the filling:
- 1 cup mixed berries, fresh or frozen
- 1/2 tablespoon maple syrup
- 1 1/2 tablespoons chia seeds
For the cookie cups:
- 1/4 cup natural salted peanut butter, room temperature
- 1/4 cup coconut oil, virgin, cold pressed
- 1/4 cup coconut sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Prepare the filling:
- In a small sauce pan, add the berries and maple syrup. Bring to a boil, reduce heat and let simmer until the fruit has softened (about 10 minutes).
- Remove from heat and mash the berries with a fork. Stir in the chia seeds. Cover and let sit for 15-20 minutes to allow the chia seeds to plump and thicken the jam.
Prepare the cookie cups:
- Pre-heat oven to 375F and grease a 12-cavity mini muffin pan with non-stick cooking spray.
- Using an electric mixer, beat together the peanut butter, coconut oil and sugar until creamy. (This will take 3-5 minutes).
- Add in the egg and vanilla and beat until smooth. You may need to scrape down the sides of the mixing bowl as you go.
- In a separate bowl, whisk together the flour, salt, baking powder and baking soda.
- Gradually add the dry ingredients to the wet mixture and beat on low speed until a dough forms.
- Using a 1 1/2-inch cookie scoop, place mounds of the dough into the muffin pan cavities.
- Press your thumb into the middle of the mounds to create a well and shape around the sides of the muffin cavities to form little cups.
- Bake for 5 minutes and remove from oven. The cups will be puffy. Using a teaspoon, carefully press down in the middle of the cups to re-create a well for the filling.
- Fill each cup with jam and bake for another 7-8 minutes, or until the edges of the cookies have browned.
- Remove from oven and let cool in pan for 15 minutes. Use a knife to gently lift the cookies out of the muffin pan and transfer them to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for 5-7 days, or freeze for up to 3 months.
- The jam filling calls for a mix of berries. I used strawberries, blackberries and blueberries but you can use any kind of fresh or frozen berries you have on hand. You can also use another type of homemade jam, or even substitute with store-bought jam.
- I used natural salted peanut butter for this recipe. If you only have unsalted, you may wish to add another pinch of salt to the cookie dough.
- This recipe has not been tested with regular peanut butter. If you’re looking for a substitute, try using natural almond butter.
- Make sure your cold ingredients are brought to room temperature. This helps prevent the coconut oil from solidifying during the mixing process.
- Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.
Keywords: PB&J cookies, peanut butter cookies, peanut butter and jelly cookies