When it comes to classic food combinations, there are few that have reached the same level of popularity as peanut butter and jelly. Pb&J is right up there with peanut butter and chocolate, and peanut butter banana. Basically, if you pair anything with peanut butter, it’s gold.
I can’t say I was ever too crazy about pb&j as a kid, and didn’t even consume a jam and legume layered sandwich until at least my early twenties. I know, late bloomer, right? The truth is, jam was just too sickly sweet for me even as an adolescent who consumed more sugar than a hummingbird. You could say that jam wasn’t my…..wait for it…..jam.
As a big fan of fresh fruit and avid berry consumer, incorporating raw strawberries into these cookie cups was a must. The consistency of the filling is like a cross between a mousse and a cheesecake. Since coconut oil solidifies at a lower temperature, the addition of the coconut oil in the recipe gives the filling a little more stability upon chilling. It’s an ingredient that can be omitted if you’re trying to avoid the consumption of oils.
As you can see from photo below, I couldn’t resist adding a little chocolate drizzle in the mix. Why not?
If you’re a big jam fan, you can incorporate some of your favorite preserves into these cookie cups. Listed below are a few ways you can deviate from the recipe, but still keep things delicious.
Peanut Butter & Strawberry Cookie Cup Substitutions:
- Before baking, dollop 1 Tbsp of jam in the cookie cups and bake for 20 minutes. Jam can also be added after baking.
- Replace the strawberries with a ripe banana. Add some cocoa if you’re feeling it.
- Add chocolate chips to the cookie mix.
- ½ cup Sorghum Flour
- ¼ cup White Rice Flour
- ¼ cup Tapioca Starch
- ⅓ cup Maple Syrup
- ⅛ cup Peanut Butter
- ½ tsp Pure Vanilla Extract
- ⅛ tsp Sea Salt
- 1 cup Strawberries washed and stems removed
- ½ cup Raw Cashews
- ⅓ cup Coconut Cream
- 1 Tbsp Maple Syrup adjust to taste
- 1 Tbsp Coconut Oil
- 1 tsp Pure Vanilla Extract
Heat your oven to 350℉.
In a mixing bowl, whisk together your dry ingredients. Add the wet ingredients and mix until fully incorporated.
Divide the batter evenly between 6 muffin cups. Using your hands, press the batter into the bottom and up the sides to form a cup shape. The batter doesn’t have to reach the top of the pan.
Bake for 15 minutes or a little longer for a crispy cookie. Remove from the oven and let cool in the pan. If you have trouble removing them from the pan, wedge a butter knife between the cookie and the pan to pop it out.
While the cookies are in the oven. Prepare your filling. Add the cashews to the food processor and blend until broken down into a powder. Add the remaining ingredients and blend until smooth. Transfer to either a piping bag or a bowl and place in the fridge until the cookies have cooled.
Once cookies have cooled and filling has chilled, pipe or spoon the strawberry filling into the cookie cups and serve. Store leftovers in the fridge for 2-3 days.