Peanut Butter and Jelly Cookies
I soak and then dehydrate all nuts because nuts contain enzyme inhibitors that can make it difficult for the body to digest. Soaking the nuts in salt water overnight releases the enzyme inhibitors. The nuts are then dehydrated at a low temperature to keep all of the nutrients intact. The recipe for dehydrated nuts can be found here.
Slightly adapted from Nourishing Traditions.
Ingredients
Units
For the cookies:
- 1 1/2 cups dehydrated peanuts
- 1/2 cup coconut oil
- 1 cup arrowroot
- 1/2 teaspoon sea salt
- 1/2 cup organic whole cane sugar or sucanat
- 1 tablespoon vanilla extract
- 1/3 cup raspberry preserves
Instructions
- Preheat oven to 300°F and adjust rack to middle position. Line a large baking sheet with unbleached parchment paper. Place peanuts in the bowl of a food processor and process to a fine meal. Add coconut oil, arrowroot, salt, whole cane sugar, and vanilla. Process until dough comes together. If the dough is a little dry, add a tablespoon or so of water until the dough comes together. Form the dough into walnut-sized balls, place on baking sheet, and flatten just a bit with the back of a spoon to make an indentation on the top of the cookie. Fill each indentation with about 1/2 tablespoon per cookie. Bake for 20 minutes or until edges are golden brown. Cool completely.
Nutrition
- Serving Size: Makes 24 cookies