PB and J drop cookies
makes
12
PB and J drop cookies
How many ways can you PB+J? We say: there’s no limit. Jam-drop cookies just like your nan made, but with a bit of extra nuttiness. This is an edited extract from Peanut Butter by Tim Lannan and James Annabel, published by Hardie Grant Books, $22.99, and is available where all good books are sold. Photography by Kate Berry.
Ingredients (9)
- 125g (4 1/2 oz/ 1/2 cup) peanut butter
- 2 tablespoons unsalted butter, melted and cooled
- 1 egg, lightly beaten, or egg substitute
- 60ml (2 fl oz/ 1/4 cup) syrup of your choice (maple, rice or coconut work best)
- 1 teaspoon natural vanilla extract
- 135g (5 oz/1 1/3 cups) almond meal
- 1/2 teaspoon baking powder
- 40g (1 1/2 oz/1/4 cup) coconut sugar
- 1/4 cup jam of your choice
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Line a baking tray with baking paper.
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2.Combine the peanut butter, butter, egg, syrup and vanilla in a large bowl and stir until combined. Add the almond meal, baking powder and coconut sugar, then stir until the mixture forms a dough.
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3.Roll 1 1/2 tablespoonfuls of dough into balls and place on the prepared tray, leaving about 3cm (1 1/4 in) between them. Gently flatten each ball then push a clean thumb into the centre to make an indent for the jam. Refrigerate for 20–30 minutes. Meanwhile, preheat the oven to 160°C (320°F).
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4.Add 1/2 teaspoon of jam to the centre of each cookie. Bake for 15–20 minutes, until the edges of the cookies are golden brown. Cool on the tray on a wire rack, ensuring the jam is cooled completely before stacking or storing. The cookies will keep in an airtight container for up to 4 days.
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