almond butter and jelly cookies
Prep time
Cook time
Total time
I prefer to make mine vegan (I really don't like eggs) by skipping the egg for ¼ cup coconut oil instead of 1 tablespoon. I suppose you could swap the egg for a one flax egg but I've never tried it that way.
: cookies, healthy, snacks, vegan
Serves: 30 cookies
  • 1 cup raw, unsweetened almond butter
  • 1 egg
  • ¼ cup maple syrup or raw, organic agave
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ¼ teaspoon salt
  • 1 cup whole wheat white flour
  • ¼ to ½ cup strawberry jam
  • Powdered sugar (optional)
  1. Preheat the oven to 300ºF. Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, combine the almond butter, egg, maple syrup, coconut oil, vanilla extract, almond extract and salt until smooth. Stir in the flour until combined.
  3. Form into 1-inch balls and space 2 inches apart on the baking sheet. Gently press the center of each ball with your thumb, then fill the thumbprint with strawberry jam.
  4. Bake for 20 to 25 minutes, until golden. Remove from the baking sheet and gently place on a cooling rack.
  5. After cooled and before serving, sprinkle with powdered sugar.
Recipe by phoebe's pure food at