These PB&J cookies take this lunchbox classic way beyond a plain old sandwich. Made grain free and without refined sugar/carbs, a healthy way to get your peanut butter fix! Chia jam is the sweetest way to fill your belly with antioxidants, Omega 3’s and quality protein!
Paleo, sugar free, gluten free, vegan, clean eating
Peanut Butter Cookies
1 cup almond meal
1tbsp granulated stevia
1/2tsp baking powder (gluten free)
1/2tsp vanilla essence
Pinch of sea or Himalayan salt
1/3 cup of peanut butter (or nut butter of choice)
Optional: 1tbsp honey or maple syrup
Water as required
- Preheat oven to 220 degrees Celsius
- Combine dry ingredients and mix well
- Add wet ingredients and mix
- If the ingredients do not form a dough, add 1 tablespoon of water to mix in. If you need more water do it 1 tablespoon at a time only!
- Out of the dough make cookie shapes and put on a baking paper lined baking tray. Make a dint in the middle of each with your thumb
- Bake for 10 minutes and leave out to cool
- Once cooled completely, add a teaspoon of chia jam in the middle
Blueberry Chia Jam
2 cups berries of choice (I use frozen ones defrosted, they are just as nutritious and much cheaper. I also think they taste better with the yummy juices when they melt!)
2 tbsp of Chia seeds
1 tbsp honey or maple syrup
1 tbsp lemon juice
- Cook berries in a saucepan over medium heat for 5-10 minutes until they become syrup like;
- Stir in honey and lemon juice
- Stir in the chia and take off heat
- Leave it to sit for 10 minutes and you should have yummy jam!
- Once cooled put in a jar and store in the fridge
Glow with Shae 