Diese Erdnussbutter-Marmeladenkekse are simple 4-ingredient cookies rich in fiber and protein and free of eggs, dairy, and gluten!
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Erdnussbutter-Marmeladenkekse
Diese Erdnussbutter-Marmeladenkekse are simple 4-ingredient cookies rich in fiber and protein and free of eggs, dairy, and gluten!
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Portionen: 12 Cookies
Kalorien: 179.8 kcal
Inhaltsstoffe
- 1 Tasse Erdnussbutter (ungesalzen) - (Anmerkung 1)
- ¾ Tasse Hafermehl - (Anmerkung 2)
- ¼ Tasse Erdbeerkonfitüre - (note 3) +12 teaspoons to fill the cookies
- 3 Esslöffel Mandelmilch - (Anmerkung 4)
Optional
- 1 Teelöffel Vanilleextrakt - für Geschmack
Anleitungen
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.
- In a mixing bowl, combine peanut butter, oat flour, jam, almond milk, and vanilla extract, if used, until a soft cookie dough forms.
- If too wet, add a bit more oat flour. If too dry, add a bit more almond milk.
- Form 12 dough balls and place them on the baking sheet, leaving half an inch of space between each ball.
- Press your thumb in the center of each cookie dough ball to form a cavity.
- Fill each cavity with 1/2 teaspoon of jam – it sounds like a small amount, but if you overfill the cavity, it will overflow when baking. My advice, fill it low now and top up later, after baking with extra fresh jam. The reason why you need to add some now is to keep the cavity open. You don't want this to shrink while baking.
- Bake the cookies at 350°F (180°C) for 14-15 minutes until golden brown. Let them cool down for 10 minutes on the rack, then gently slide a spatula under each cookie to transfer to a cooling rack.
- Top up each cookie thumbprint with an extra 1/2 teaspoon of jam, to fill them up to the top if needed.
- Wait for 30 minutes to 1 hour to enjoy their full crunchy texture and flavors.
Notizen
Hinweise 1: Or almond butter or sunflower seed butter.
Hinweise 2: Or if you prefer to use almond flour, use my almond flour peanut butter cookies as a base, then fill with jam.
Hinweise 3: Or strawberry preserve for less sugar, or maple syrup, or agave syrup.
Hinweise 4: Or any milk you like, oat milk, or coconut milk.
OfenmodusIch verwende die Umluftfunktion. Falls Sie die Ober-/Unterhitze nutzen müssen, empfehle ich, die Temperatur um 15 °C zu erhöhen. Die Backzeit sollte gleich bleiben, kann sich aber um einige Minuten verlängern.
Lagerung: Store the cookies for up to 4 days in a sealed cookie jar in the fridge. They softened with time.
Ernährung
Portion: 1Plätzchen | Kalorien: 179.8kcal | Kohlenhydrate: 14.7g | Eiweiß: 6g | Fett: 11.7g | Gesättigte Fettsäuren: 2.3g | Mehrfach ungesättigtes Fett: 2.9g | Einfach ungesättigte Fettsäuren: 5.7g | Natrium: 100.8mg | Kalium: 155mg | Ballaststoffe: 1.6g | Zucker: 5.8g | Vitamin C: 0.6mg | Kalzium: 20.6mg | Eisen: 0.7mg | Magnesium: 47.5mg | Phosphor: 108.2mg | Zink: 0.8mg
Zutaten und Substitutionen
In diesem Absatz finden Sie alle meine Tipps zur Auswahl der richtigen Zutaten. Das vollständige Rezept mit Mengenangaben finden Sie in der Rezeptkarte am Ende des Beitrags!Zum vollständigen Rezept
You only need four simple ingredients to make this recipe. Here’s how to pick and swap them.
- Erdnussbutter – This is the base of the cookie dough, bringing a nutty flavor, rich moisture, and plenty of protein. For a different flavor, you can also use almond butter or sunflower seed butter.
- Hafermehl – I use this flour to give the cookies their structure while keeping them gluten-free and adding fiber.
- Erdbeerkonfitüre – The jam is what makes these cookies so special. It adds sweetness and that classic peanut butter and jelly flavor. You can also use strawberry preserves to reduce the sugar or even maple syrup or agave syrup if you’d like.
- Mandelmilch – This adds moisture to the dough. I use it to get the right consistency. You can use any milk you prefer, like oat milk or coconut milk.
How to Make Peanut Butter Jam Cookies
These cookies are really easy to whip up. Here’s how in pictures.
Carines Backtipps
Let me share a few more tips for a perfect cookies.
- Get the Dough Right – The dough should be soft but not overly sticky. If it feels too wet, add a little extra oat flour. If it seems too dry, a splash more of almond milk will help.
- Prevent Overflow – When you add the initial jam to the thumbprint, don’t overfill it. You just need enough to keep the cavity from shrinking while the cookies bake. You can always top it up with extra jam after they’ve cooled.
- Geschmackskombinationen – You can play with different flavor combinations by using a variety of nut butters and jams. For example, try almond butter with apricot jam or cashew butter with blueberry jam.
- Swap the Flour – If you want to use almond flour instead of oat flour, use my almond flour peanut butter cookie recipe as your guide, as the ratios will be different for the best results.
- A Healthier Jam – To make these cookies a little less sweet, you can use a strawberry preserve instead of a jam.
These look so good! Am I reading step 2 correctly, that jam goes into the batter?
Thanks for all your wonderful recipes.
You ready very well, I am adding the jam in the cookie dough to add the strawberry flavor and sweetness at the same time. Let me know how it goes!
Oh my goodness these are so good and so easy. I found that they were cooked and browned at 10 minutes so keep an eye on them. Thank you for this awesome recipe
Thank you so much for this lovely review!