Back-to-School Lunch ideas and Peanut Butter and Jelly Cookies

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your repertoire, Back-to-School Lunch ideas and Peanut Butter and Jelly Cookies might be a recipe you should try. This recipe makes 24 servings with 84 calories, 2g of protein, and 5g of fat each. For 18 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of arrowroot, peanuts, sea salt, and a handful of other ingredients are all it takes to make this recipe so tasty. 141 person have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Deliciously Organic. Overall, this recipe earns a solid spoonacular score of 53%. If you like this recipe, take a look at these similar recipes: Back To School Lunch Ideas: Fig Cheese Appetizer Recipe, Back-to-School Lunch Ideas and Quick Chocolate Pudding (Dairy-Free, Paleo, Grain-Free), and Easy No Bake Peanut Butter Bars for Back To School.

Servings: 24

 

Ingredients:

1 cup arrowroot

1 1/2 cups dehydrated peanuts

1/3 cup raspberry preserves

1/2 teaspoon sea salt

Equipment:

baking paper

baking sheet

oven

food processor

bowl

Cooking instruction summary:

Preheat oven to 300°F and adjust rack to middle position. Line a large baking sheet with unbleached parchment paper. Place peanuts in the bowl of a food processor and process to a fine meal. Add coconut oil, arrowroot, salt, whole cane sugar, and vanilla. Process until dough comes together. If the dough is a little dry, add a tablespoon or so of water until the dough comes together. Form the dough into walnut-sized balls, place on baking sheet, and flatten just a bit with the back of a spoon to make an indentation on the top of the cookie. Fill each indentation with about 1/2 tablespoon per cookie. Bake for 20 minutes or until edges are golden brown. Cool completely.

 

Step by step:


1. Preheat oven to 300°F and adjust rack to middle position. Line a large baking sheet with unbleached parchment paper.

2. Place peanuts in the bowl of a food processor and process to a fine meal.

3. Add coconut oil, arrowroot, salt, whole cane sugar, and vanilla. Process until dough comes together. If the dough is a little dry, add a tablespoon or so of water until the dough comes together. Form the dough into walnut-sized balls, place on baking sheet, and flatten just a bit with the back of a spoon to make an indentation on the top of the cookie. Fill each indentation with about 1/2 tablespoon per cookie.

4. Bake for 20 minutes or until edges are golden brown. Cool completely.


Nutrition Information:

Quickview
84k Calories
2g Protein
4g Total Fat
9g Carbs
4% Health Score
Limit These
Calories
84k
4%

Fat
4g
7%

  Saturated Fat
0.7g
4%

Carbohydrates
9g
3%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
52mg
2%

Get Enough Of These
Protein
2g
5%

Manganese
0.27mg
13%

Vitamin B3
1mg
7%

Folate
22µg
6%

Copper
0.09mg
4%

Fiber
1g
4%

Magnesium
17mg
4%

Vitamin B1
0.06mg
4%

Phosphorus
36mg
4%

Iron
0.4mg
2%

Potassium
72mg
2%

Vitamin B5
0.17mg
2%

Vitamin B6
0.03mg
2%

Zinc
0.2mg
1%

Calcium
12mg
1%

Selenium
0.75µg
1%

covered percent of daily need
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