Stuffed Peanut Butter Cookies
The peanut butter cookie base in this recipe was adapted from the Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies from Vegan with a Vengeance by Isa Chandra Moskowitz. Shared here with Isa’s permission.
Here’s a link to the Bob’s 1 to 1 flour.
You can use your favorite jam in this recipe. To reduce sugar, I prefer to make a quick chia jam. If you use a chia jam, stir a teaspoon or so of cornstarch into the jam to help it thicken in the oven. Here’s my quick version:
Blueberry Chia Jam — Makes about 1 cup
1 1/2 cups frozen blueberries
1/4 cup water
2 tablespoons maple syrup or coconut sugar
1 teaspoon lemon zest
3-4 tablespoons chia seeds
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
Put the frozen berries, water and salt in a small saucepan and bring to a vigorous simmer over medium-high heat. Cook, stirring often, until the fruit completely breaks down and the water has cooked off, about 10 minutes. Add the maple syrup and lemon zest and continue to simmer, stirring often, for 2 more minutes. Remove from heat and stir in the chia seeds, lemon juice and vanilla. Rest at room temperature until cool and thick. Store leftovers covered in the fridge.