I have a confession to make. It’s a little embarrassing because I like to imagine myself as a woman of refined taste, but then again, we all have our vices. I really love a good peanut butter and jelly sandwich. There is something so nostalgically good about the combination of salty creamy peanut butter with sweet sticky jelly. It brings back good memories. But with peanuts being one of the most common allergens, they pose a bit of a sinister figure on our sacred snack time. So I was looking for a way to capture that nutty sweet combo without all the inflammation. If you are craving some of those nostalgic flavors, these AIP & Paleo Peanut butter & Jelly cookies are the perfect AIP cookie recipe for you!
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So, I’m going to let you in on a little secret, these AIP & Paleo Peanut butter cookies have no peanut butter. I know the name of the recipe is a bit deceptive, but we get that nutty flavor with a secret ingredient (and its not actually a nut). Coconut butter, but toasted, is how we get a delicious nutty flavor all while being AIP and anti-inflammatory. Toasting your coconut butter is so easy, and once you do it you will never go back. If you can tolerate nuts, you can definitely substitute your favorite nut butter, but for those with nut allergies, this one’s for you.
These cookies have a delicious nutty base and are topped with a homemade jam that is easy to customize to your preferences! These cookies are AIP and paleo, and will take you right back to those good ol’ PB&J days.
Tips and tricks for Making These Paleo Peanut Butter Cookies with Jam
Can I make this AIP cookie recipe without the jam?
If you are looking for a straight AIp & Paleo peanut butter cookie dupe, you can definitely make these cookies without the jam. Follow the recipe as instructed, but just skip the jam step. These cookies taste great either way!
Tips on toasting your coconut butter for these paleo peanut butter cookies with jam
Coconut butter is a creamy butter made out of coconut, but I haven’t found a pre-toasted version. Toasting your coconut butter is incredibly easy. All you do is put your coconut butter in a small skillet or sauce pan and cook it on medium heat for 4-5 minutes stirring continually. You want to be careful not to let your coconut butter burn! It will start to turn a nice toasted color, and as soon as it starts to turn a darker shade of brown, remove it from your pot. If you make your toasted coconut butter right before making the cookies, stick your bowl in the freezer to cool down so it doesn’t melt the palm shortening.
Tips on making the jam for this AIP cookie recipe
Something fun about this recipe is that you can customize the type of jam you use in these cookies. You can use blueberries, strawberries, blackberries, raspberries, peaches, or even a mix of fruits. The jam is really easy to make and works great in this AIP cookie recipe. You can also use your favorite AIP or paleo store bought jam. I like St. Dalfour jam. It is naturally sweetened with fruit and delicious!
Lets Make Some AIP & Paleo Peanut Butter & Jelly Cookies
To make the toasted coconut butter take a small saucepan or skillet and set the stove to medium heat. Add the ¼ cup of coconut butter to the pan and stir continually to avoid burning. Cook for 4-5 minutes or until the coconut butter reaches a nice toasted color. Remove immediately from the heat and transfer into a bowl. Place in freezer to chill until needed.
While the coconut butter is cooling, work on making the jam. Set a small saucepan on medium heat, add the berries (and water if using fresh fruit). Let sit in the pan stirring occasionally and breaking the pieces of fruit up. At about 3 minutes add in your honey and continue to cook for another 3 minutes.
While the jam is cooking you can measure your your dry ingredients. In a small bowl add the flours, soda, and salt and mix together and set aside.
Return to your jam, at this point the fruit should be thickening and mashed to a jam like consistency. Finally mix the starch with 1 tablespoon of water. Don’t skip this step of the starch will clump! Add the starch and water mixture to your jam and cook until it is thick, about another minute. Take the jam off the heat and let cool.
At this point, preheat your oven to 375 Fahrenheit
In a large mixing bowl measure your palm shortening and add in your toasted coconut butter. Mix together until it is nice and creamy. Add the honey, coconut sugar, coconut milk, and vanilla one at a time stirring well between each ingredient.
Next add half of the dry ingredient mixture into the wet ingredients and stir until well incorporates. Then add the rest of the flour until a thick dough forms.
Scoop the dough onto a cookie sheet. This makes about 14-15 cookies and make a small well in the middle of each dough ball. Fill with jam and place in the oven.
Bake the cookies for 9-11 minutes, or until lightly browned on the edges. Let cool before serving. Trust me, you don’t want to burn your mouth on scalding hot jam. Store in an airtight container on the counter for up to 4 days or in the refrigerator for up to a week.
If you enjoyed this AIP & Paleo Peanut Butter cookie recipe with jam you should check out these ideas!
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AIP & Paleo Peanut Butter & Jelly cookies
Ingredients
Peanut Butter Cookie Dough
- ¼ Cup Toasted coconut butter or favorite nut butter if reintroduced
- ¼ Cup Palm oil shortening
- ¼ Cup Honey
- 2 Tablespoons Coconut sugar
- 1 Tablespoon Coconut milk
- 1 Teaspoon vanilla
- ½ Cup Cassava flour
- ¼ Cup Tapioca flour
- 2 Tablespoons Coconut flour
- ½ Teaspoon Soda
- ¼ Teaspoon Salt
Jam
- ¾ Cup Frozen berries for fresh add 2-3 tablespoons of water
- 2-3 Teaspoons Honey
- 1 Teaspoon Tapioca starch
- 1 tablespoon Water
Instructions
- To make the toasted coconut butter take a small saucepan or skillet and set the stove to medium heat. Add the ¼ cup of coconut butter to the pan and stir continually to avoid burning. Cook for 4-5 minutes or until the coconut butter reaches a nice toasted color. Remove immediately from the heat and transfer into a bowl. Place in freezer to chill until needed.
- While the coconut butter is cooling, work on making the jam. Set a small saucepan on medium heat, add the berries (and water if using fresh fruit). Let sit in the pan stirring occasionally and breaking the pieces of fruit up. At about 3 minutes add in your honey and continue to cook for another 3 minutes.
- While the jam is cooking you can measure our your dry ingredients. In a small bowl add the flours, soda, and salt and mix together and set aside.
- Return to your jam, at this point the fruit should be thickening and mashed to a jam like consistency. Finally mix the starch with 1 tablespoon of water. Don’t skip this step of the starch will clump! Add the starch and water mixture to your jam and cook until it is thick, about another minute. Take the jam off the heat and let cool.
- At this point, preheat your oven to 375 Fherenhiet
- In a large mixing bowl measure your palm shortening and add in your toasted coconut butter. Mix together until it is nice and creamy. Add the honey, coconut sugar, coconut milk, and vanilla one at a time stirring well between each ingredient.
- Next add half of the dry ingredient mixture into the wet ingredients and stir until well incorporates. Then add the rest of the flour until a thick dough forms.
- Scoop the dough onto a cookie sheet. This makes about 13-14 cookies and make a small well in the middle of each dough ball. Fill with jam and place in the oven.
- Bake the cookies for 10-12 minutes, or until slightly browned on the edges. Let cool before serving. Trust me, you don’t want to burn your mouth on scalding hot jam. Store in an airtight container on the counter for up to 4 days or in the refrigerator for up to a week.
