PB & J Sweetheart Cookies (GF)

Peanut butter + jam + chocolate = a cookie pairing made in heaven! These Sweetheart cookies are the perfect V-DAY VIBES cosy afternoon activity...treat yourself or a loved one to these tasty treats! #ChocolateWillAlwaysLoveYouBack


1/2 cup almond flour
1/4 cup coconut flour
1/4 cup sugar
2 x TBSP vegan butter
3 x TBSP peanut butter
Generous pinch of salt

For the decoration:
1 x Just Chocolate M:lk Choc Bar
Raspberry jam


Start by creaming together the peanut butter and vegan butter with the sugar, then add the rest of the ingredients. It's best to get fully involved and use your hands to compact the dough into a well-combined ball.

You'll then want to cover the dough and pop it into the freezer for 10-15 minutes to firm up a little. Once firm roll out the cookie dough with a rolling pin between two sheets of parchment paper. Using a cookie cutter, shape the dough into hearts, and using a smaller heart-shaped cookie cutter, remove the centre of half of the cookies (once baked that little heart-shaped gap will reveal the jam centre).

Once you've rolled out and shaped all of your dough, bake in the oven at 175°C for 8-10 minutes until golden.

Allow to cool for a good 35-40 minutes. To decorate add a teaspoon of raspberry jam to the centre of the whole hearts and sandwich with a border heart cookie. For the final touch drizzle with melted Just Chocolate M:lk Chocolate. 

Makes about 8-10 hearts. 

Recipe includes:

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