I upgraded this classic recipe and even went a step beyond gluten-free, there is no absolutely no grains. And who doesn’t love peanut butter and jam?
These are a pretty addition to any Holiday dessert spread made with ingredients everyone has in their pantry.
1 cup Peanut Butter
3/4 cup coconut sugar
1 teaspoon baking soda
pinch of sea salt
½ cup of your favorite jam
Preheat oven to 350 degrees.
Blend ingredients until well incorporated. Line baking sheet with parchment paper. Scoop dough into 1 inch scoops, place 2-3 inches apart. Make a little divot in each cookie with your thumb. Gently scoop a little jam in each cookie.
Bake at 350 degrees for 10 Minutes.
Place on mesh rack to cool, about 5 minutes.