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Nut & Jelly Cookies

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I’m not sure if you have checked out Angela from Oh She Glows, but if not please visit her and her awesome vegan blog. This cookie recipe came from her blog and I am happy to say it was a great recipe. I do need to work on one thing and that’s finding a way to keep the cookies together while cutting down on the maple syrup, which the recipe called for. I actually used agave and although I think the flavor was great, the cookies didn’t stay together securely. Next time around, I would either add more agave, try honey or use maple syrup as the recipe called for.

Recipe Adapted from Here


  • 1 1/3 cup almonds
  • 1/4 cup brown rice flour
  • 1 Tbsp golden flax seeds
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup natural peanut butter
  • 1/4 cup agave (here’s where I would add a bit more or use honey)
  • 1/2 tsp vanilla extract
  • few Tbsp of organic strawberry jelly


  1. In food processor, blend almonds until meal is created.
  2. Mix almond meal with flour, salt, flax seeds and baking powder.
  3. In a separate bowl, mix together peanut butter, agave and vanilla – probably need to use your hands!
  4. Mix dry ingredients with wet ingredients.
  5. Using melon scooper create 14 to 16 cookies and place on greased foil/or baking sheet.
  6. Press thumb into center of cookie.
  7. Drop 1 tsp or so of jelly into cookie.
  8. Bake 12 minutes at 350F or until golden brown.
  9. ENJOY!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

2 responses »

  1. Lesley it is the brn rice flour that makes them not hold together well, I will email my recipe for you to try… it is not due to the agave! sometimes if you let them cool on the parchment paper before you remove them, they stay together, sometimes not so much…

    these are called jam dot cookies in my foody world



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