Ok, let’s get real. Cookies time is pretty much any time, am I right? Sure, cake is yummy and I love me a good muffin, but there’s just something about cookies that makes you feel like everything will be alright. Since I have a rather interesting obsession with peanut butter (who am I kidding, all nut butters really),I decided to try my hand at a variation of the classic peanut butter cookie. Since peanut butter and jelly are also on my list of faves, I thought why not make a peanut butter jelly cookie?! Genius! Then came the best variation by swapping peanut butter for tropical nut butter with coconut and topping each with pineapple coconut jam. Even more genius!
Now I have to take a moment to talk about this jam. It’s pineapple, it’s coconut, it’s honey, and that’s it. It doesn’t contain anything else. And it’s sooooo good!!! It was the first thing I had when I landed in Maui back in March and I seriously couldn’t get enough. I brought a jar back with me (and I’m now wondering why I didn’t bring more) and have been wanting to save it for some reason, I guess thinking that as long as I have that jar of jam in the fridge I also have a piece of Hawaii still with me. Today I sacrificed the jam and opened the jar. I whipped out a spoon, took a bite and closed my eyes. I was seriously having a moment like in one of those cheesy commercials where I was transported back to the beautiful island. Ahhhhhh! Ok, let’s get down to business. I realize that most of you won’t have this flavour of jam just lying around and it may be hard to find, so feel free to substitute another flavour. As for the nut butter, this flavour is found in most health food stores with all the other natural nut butters.
Tropical Nut Butter Coconut Oatmeal Cookies
Makes 15 cookies
1/2 cup tropical nut butter with coconut sweetened
1/3 cup coconut sugar
2 egg whites
1 1/4 cup quick oats
1 tsp vanilla extract
Pinch of salt
Pineapple coconut jam (or strawberry or other jam of your choice)
1. Start by preheating your oven to 350° and lining a baking sheet with parchment paper.
2. In a medium bowl, use an electric hand mixer to cream the nut butter and coconut sugar together until light and fluffy.
3. Next, add the egg whites, quick oats, vanilla extract and salt, and mix until just combined.
4. Use a tablespoon to shape the batter into a ball, flatten a little and use your finger to create a tiny well in the centre of the cookie. Make sure you don’t go right through, no donut cookies here!
4. Pop these babies in the oven and bake for 8-10 minutes.
5. Remove from the oven and transfer each cookie to a wire rack. Normally you would let these cool, but if you’re like me you’ll immediately begin adding 1 teaspoon of jam to the centre of each cookie.