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:
covered percent of daily need
