• María Fernanda López

Peanut Butter Blueberry Jam Cookies (Low Carb & Gluten Free)

Just in times for the month of friendship and love! These peanut butter cookies are straight up a major throwback to my teen years when me and my best friend and neighbor used to bake peanut butter cookies all the time!


And funny enough, today; the day I baked these cookies we decided to meet for coffee, so it felt completely right to send her some of my home-baked peanut butter cookies with a twist! I added some peanut butter flour and topped them with homemade blueberry jam.



These are just perfect to pair with a cozy cup of almond milk or any milk you prefer. To share with your loved ones; friends and family and even by yourself as your part of your self-care routine because we know that self care is the perfect way to demostraste the love for ourselves!



These cookies are just perfect and delicious! Who could resist a good peanut butter cookie?


Overall, these cookies are low carb and gluten free, easy to make and easy to store. You can keep these in your freezer! They will stay nice and chewy once your reheat them again in your mini oven, microwave or even a few minutes in the air fryer.



These ones were actually were planned to be scones, not even mad about that! They are just so soft, chewy and with that nice soft crunch and density that a good cookie has. The heart shape of these cookies are just the perfect description of the love I feel for peanut butter.



Here's what you'll need for these Peanut Butter Blueberry Jam Cookies:



For the final touch I decided to add some homemade blueberry jam with some frozen blueberries I had on the freezer. I just made a fine puree with them, granulated monk fruit and some beef gelatin to create the jam-ish consistency!



Overall, these Peanut Butter Blueberry Jam Cookies are SUPER EASY to make!

  1. Preheat the oven at 350F.

  2. Mix the dry ingredients for the cookies in a bowl.

  3. Add the egg, liquid and keto creamer and mix again.

  4. Press the dough into a heart shaped cookie cutter and repeat this step with the rest of the dough, about 7 times. Be sure to remove the cookie cutter carefully each time to remain the shape.

  5. Bake for 15-18 minutes.



For the homemade blueberry jam.

  1. In a cup heat until hot the blueberries with the water.

  2. Carefully blend well the beef gelatin and monk fruit or sweetener of choice.

  3. It should be thick enough.

  4. Top with 1/2 tbsp each cookie (once baked and cooled down)


Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:

  • Low Carb

  • Gluten Free

  • Dairy Free

  • Keto Friendly

  • Freezer Friendly



Can I freeze this recipe?

Yes! Another good thing about this recipe is that you can keep it in the freezer. You can reheat them in the microwave, the jam remains on top of the cookie! You can also bake them a few minutes (about 3 - 5 minutes at 350F) and done!


They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good peanut butter cookie?



So for all the peanut butter lovers, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!


With love,

María



Try more recipes here!



Peanut Butter Blueberry Jam Cookies

By María Fernanda López

Serves 7


Ingredients

  • 2/3 cup of almond flour

  • 1/2 cup of coconut flour

  • 1/2 cup of peanut butter flour (PURELYHL for discount)

  • 1 tsp of baking soda

  • 1/4 tsp of sea salt

  • 1/2 cup of granulated monk fruit

  • 1/4 cup + 2 tbsp of Natural Force keto coffee creamer (can substitute for coconut oil or ghee)

  • 1 egg

  • 1/3 cup of water or almond milk

Jam


Method

Cookies

  1. Preheat the oven at 350F.

  2. Mix the dry ingredients for the cookies in a bowl.

  3. Add the egg, liquid and keto creamer and mix again.

  4. Press the dough into a heart shaped cookie cutter and repeat this step with the rest of the dough, about 7 times. Be sure to remove the cookie cutter carefully each time to remain the shape.

  5. Bake for 15-18 minutes.

Jam

  1. In a cup heat until hot the blueberries with the water.

  2. Carefully blend well the beef gelatin and monk fruit or sweetener of choice.

  3. It should be thick enough.

  4. Top with 1/2 tbsp each cookie (once baked and cooled down)


Nutritional Information per serving (200 kcal)

Fat: 14.5g

Carbs: 11.4g

Fiber: 6.4g

Net Carbs: 5g

Protein: 7.7g




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