Sunday Recipe: Almond Butter and Jelly Cookies

The following recipe, courtesy of Elizabeth, is adapted from the PB&J cookie recipe from Elana’s Pantry.



  • 1/2 cup creamy almond butter
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 large egg
  • 1 cup almond meal
  • 1/4 cup flax meal
  • 1 teaspoon sea salt
  • jam/jelly/preserve of your choice (I use a local blackberry preserve)


  1. Blend together the almond butter, coconut oil, honey, and egg.
  2. Add in the almond meal, flax meal, and sea salt until you have a homogeneous consistency.
  3. Preheat your over to 350, and line a cookie sheet with parchment.
  4. Drop a heaping tablespoon of the batter on the cookie sheet about 2″ apart.
  5. Using your thumb, make a small depression in the center of each dough ball. Place about 1 teaspoon of jam/jelly/preserve there.
  6. Bake for 10 minutes (bottom edges should be a darker color than the rest of the cookie).
  7. Allow to cool, and then eat! Warning: these don’t last long.

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