Coconut Flour Desserts Snacks

Vegan No-Bake PB&J Cookies

No-Bake PB&J Cookies

 These no-bake cookie bites are perfect for when you’re craving something sweet but it’s WAY too hot to turn the oven on in this summer heat!

Made with Let’s Do Organic Coconut Flour by @nyssas_kitchen 

This creamy + salty peanut butter cookie paired with a sweet raspberry chia seed jam is the perfect combo that will have you begging more more!

Not to mention they are vegan, paleo friendly + naturally sweetened! You’ll be feeling all sorts of nostalgia for your favorite childhood snack.

No Bake PB&J Cookies
Yields: 12-14 cookies
Ingredients:

 

For the PB cookies:
  • 1 cup creamy peanut butter (or almond butter for a paleo version)
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt for unsalted peanut butter, about 1/4 teaspoon sea salt for salted peanut butter
  • 4 tablespoons Let’s Do Organic Coconut Flour + a little extra if needed


 For the chia seed jam:
  • 1 cup fresh raspberries
  • 1 tablespoons maple syrup
  • 2 tablespoons chia seeds⠀⁠


Instructions
  1. The chia seed jam should be made about an hour ahead of time. In a small bowl or dish use a fork to smash the raspberries with the the maple syrup + chia seeds until soft and jam-like. Set aside in the refrigerator to set for about an hour.
  2. While you’re waiting for the jam to set, make the PB cookie base.
  3. Mix all ingredients for the PB cookies together in a large bowl until well combined. Set aside for about 5 minutes so the coconut flour can absorb any remaining moisture in the dough.
  4. If after 5 minutes the dough still seems too sticky to handle, add a little more coconut flour, about 1 teaspoon at a time, and mix it in well until no longer sticky to the touch.
  5. Once dough is the right consistency, roll into heaping tablespoon sized balls.
  6. Place each ball in the palm of your hand and using your thumb or pointer finger to make a small indentation in the cookie.
  7. Once ready, fill each cookie with a small amount of the raspberry jam, continuing until all cookies are filled. You may have some extra jam to save for later!
  8. Move all of the cookies to the fridge to set and store in the fridge until ready to eat!

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