Toast with peanut butter and jam is probably one of the most popular American food combinations. When you have no time to make breakfast, or when you get hungry in the afternoon, this is perfect because in just a few seconds you have a nice bite to satisfy your crying hunger.
I am not a frequent peanut butter eater, probably because I prefer almonds to peanuts. Unfortunately almonds are expensive here, and almond butter is unavailable. Of course you can always try to make your own, but without a professional machine it doesn’t come out smooth and creamy. Since natural peanut butter doesn’t keep long after opening, I use it as an ingredient in sauces or put it into smoothies, or make it into cookies.
These peanut butter cookies are really easy to make and with the jam inside it’s simply the cookie version of the classic PB&J toast. The natural peanut butter makes the cookies super soft and creamy, I can feel it melting in my mouth! Though due to its fat and sugar content, this is not a daily dessert. You can certainly enjoy two or three cookies per day, but definitely not 10. :P
Kitchen Gadgets: Oven
- ⅓ cup vegan butter
- ⅓ cup natural peanut butter
- ½ cup sugar
- ½ tsp vanilla extract
- 1 cup and 2 tbsp whole pastry flour
- 2 tbsp wheat germ
- ¾ tsp baking powder
- 5 tbsp organic raspberry and blueberry jam
- Preheat the oven to 190C (375F).
- Sift the flour with the baking powder, and add the wheat germ.
- In another big bowl, mix the vegan butter and peanut butter, cream them with the sugar. Then add the vanilla extract.
- Add the dry ingredients into the creamy mixture, and form into a soft dough.
- Take 1 tbsp of the mixture and roll it into a small ball between your hands, then place the ball in the center of your palm, use ¼ tsp to make a dent in the center of the ball.
- Fill the dent with ¼ tsp of jam.
- Bake for 15 minutes. Leave to cool, then transfer the cookies to a container. Note those cookies are very soft and crumbly, so be careful when you transfer them.