Okay not going to lie, I typed up a beautiful, elaborate intro to this recipe post and forgot to hit save. :-) *que eye twitch* So this is my second time typing all this lol. Moral of the story #1—always hit save!

Moral of the story #2—make these cookies!!! They’re DELICIOUS, GOOEY, MOIST, SOFT, PILLOWY, and take you back to your childhood.

I found my self at Whole Foods (naturally) browsing the nut butter aisle for a new alternative. I recently saw a holistic health dr., and after going over my diet she basically told me I’m eating a lot of healthy fats. Healthy fats are great for you and this is in no way me saying you need a low-fat diet (that’s soooo 1990). She suggested I pull back a little on healthy fats because of my digestive issues, and healthy fats take a lot more to break down. Again, this is for my own personal health journey. So this NOT me saying you need a low-fat diet! Keep eating those good fats!!!

So while in the nut aisle, I stumbled upon Barney Butter Powdered Almond Butter. Basically, it’s powdered almonds sans the fat. “Perfect!” I thought. This will replace my Barney Butter Almond Butter. The packaging said you can add some of the powder to water to make a mock-almond butter. So I did.

And lemme tell ya…not good. Nothing can replace real almond butter.

HOWEVER, the powder is really good in smoothies so I figured it would be amazing in a baked good!

But when brainstorming what type of baked good I wanted to create I realized I have a lot of chocolate on this page so I dug into my inner-child and BINGO. Almond Butter & Jelly Cookies were born.

They’re gluten-free, peanut-free (thanks to the almond powder), and can be made dairy-free by using coconut oil instead of butter! And feel free to use whatever jam/jelly you prefer! (I used wild berry because I’m indecisive)

These cookies will send your tastebuds back to the early 2000s (or whenever you were a kiddo), playing outside in the summer with your friends, and running inside to make a quick pb&j. :)

Okay, let’s get baking!!!

AB&J Cookies (yields ~12-14 cookies, depending on size preference)

Ingredients:

1 cup blanched almond flour (I use this one)

¼ cup coconut flour
½ tsp. baking soda
pinch of salt
½ cup coconut sugar or monk fruit
2 eggs
¼ tsp vanilla extract
½ cup butter, melted
preserves
maldon sea salt to garnish

Instructions:

in a large mixing bowl, combine the almond flour, coconut flour, powdered almond butter, baking soda, & pinch of salt. mix to combine
in a separate bowl, beat in 2 eggs, add in butter, coconut sugar, & vanilla extract. mix to combine then add to bowl with dry ingredients
make sure all ingredients are combined, then chill dough in refrigerator for at least 1 hour (or freeze for 20 minutes)
once dough has chilled, preheat oven to 350°f. line a baking sheet with parchment paper. roll dough into small balls and use your thumb to press down in the middle of the cookie (about ½ way through). spoon jam into the center of the cookie, and bake cookies for 12-14 minutes
transfer to a wire rack and let cool, sprinkle with maldon salt, serve, & enjoy!

notes:

if you prefer peanut butter over almond butter totally fine! simply swap the powdered almond butter for powdered peanut butter
if you would rather use real almond butter (or peanut butter) then use ¼ cup of nut butter and use only 1 egg instead of 2!
to add some wow factor to these cookies, melt a big spoonful or real almond butter in a saucepan on low heat and drizzle over cooled cookies!

download recipe!

I want to see YOUR take on these cookies!!! make sure to tag @finewithfood when making any of my recipes!!