There’s nothing sweeter than homemade cookies to share with the ones you love. With Valentine’s Day approaching, I thought it would be fun to come up with a special cookie recipe that I know all of your sweeties will enjoy!
So earlier this week, when I was checking out some recipes, I started thinking about my main squeeze. He LOVES fruity sweets. Pies, berry cakes, fruity flavored gummies etc. (See pic of my handsome stud to the right.)
As you all know, I am a peanut butter fiend.
So naturally, I had to come up with a cookie that brought our tastes together…that complimented one another…just like sweethearts. (Awwww.)
When I made these cookies, I had my little apprentice with me. It was actually really, really fun to let her do the “thumbprint” part. If I had just a wee bit more time before she lost interest, I would have tried to mold the cookie into a little heart before doing the thumbprint. I hope you and your little sweeties enjoy!
1 ½ cups of natural peanut butter
3 TBS coconut flour
¼ cup raw sugar or sweetener of choice
1 teaspoon vanilla
½ teaspoon baking powder
½ teaspoon favorite jelly per cookie (So maybe about a ½ cup or so.)
*Yields about 24 cookies.
Directions: Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a bowl, combine all wet ingredients minus the jelly. In a separate bowl, combine all dry ingredients. Mix the dry into the wet completely, either with a mixer or by hand. The batter should come together and be fairly stiff once all combined.
Using a 1/2 tablespoon, scoop up the dough and roll into balls. Place on your cookie sheet into rows. (Should make about 24 small cookies). Once you’ve rolled all of your dough, take your teaspoon and press a little well into your cookies about half way down. This is where you’ll place your jelly. Using a ½ teaspoon, dole out your jelly to each cookie. Place cookies in the oven in the middle or top rack, depending on your oven. (Mine burns everything so I usually use the top rack.) Bake for 10-12 minutes. Enjoy with a cold glass of milk!
NOTE: These cookies are naturally crumbly. I baked mine for about 12 and they held together nicely after letting cool for about 10 minutes.
For more tasty recipes, be sure to subscribe to the LMF mailing list! And if you're interested in learning more about Lauren, her recipes, and training, be sure to check out the LMF Shop!