Here’s a fun little recipe for this Sorrel month of November at Nana’s Kitchen! As you can guess, I’m taking the widely popular peanut butter & jam combo, but tweaking things a little.
For starters: we’re inspired by local flavours and making our own SORREL JAM! There are two ways around this- one that takes a little more time (that I blogged about last year, get the recipe HERE) OR one that you can make in a whizz- see recipe below 🙂
Then, we’re making crispety crunchy vegan peanut butter cookies that can be made gluten-free too, if you’d like!
As with all sweet baked goods, vegan or not, please consume in moderation! Vegan recipes means omitting the use of animal products -and can be healthier- but with most baked sweet treats, it’s still important to enjoy occasionally.
Peanut Butter & Sorrel Jam Cookeez
- 1/2 cup (100gr) brown cane sugar
- 1.5 cups (180gr) all-purpose flour OR cassava flour + some extra on the side
- Pinch of salt
- Pinch of cinnamon (optional)
- 1 tsp baking soda
- 1/2 cup (100gr) vegan butter
- 1 cup (250gr) peanut butter
- For the jam: fresh sorrel, brown cane sugar, tapioca starch, water.
- For the cookies:
- Mix the sugar, flour of choice, salt, cinnamon & baking soda in a bowl.
- Then add the vegan butter & peanut butter. Mix everything together well.
- Shape the cookie dough into a ball and place in the fridge for at least 30 mins. Chilling the dough is an important step I’d recommend you do not skip 😀
- When you’re ready to bake, preheat your oven to 350F/180C.
- Line a baking tray with parchment paper or a silpat silicone mat.
- Form small balls of cookie dough, place on the tray, and lightly flatten with the back of a fork.
- Remember to leave some space between each cookie as they’ll slightly expand when baking!
- Bake for 15 minutes, remove and let cool.
- Spread some sorrel jam on each cookie- or sandwiched between two 🙂
- For the jam:
- Either make it traditionally using THIS recipe OR
- Make it in a whizz buy washing 2 cups of fresh sorrel and blending it with just a BIT of water. Transfer the blended sorrel into a pot, add 1/2-1 cup of brown cane sugar and cook until it bubbles. Then lower heat. Mix 1 tsp of tapioca starch (or corn starch) with 2 tbsp of COLD WATER. Add that into the jam- and cook it on medium heat for about another minute. Remove from heat, let cool, it should turn into a “thick” sweet paste that you can use with the cookeez 🙂
* For this recipe to work, you must use vegan butter. Unfortunately, oils wont hold well in this cookie and you’ll end up with a very, very crumbly result. There are a few vegan butter products popping up on shelves in Jamaica- be sure to read the label!
* If the cookie dough feels too sticky, please add a bit more flour until it is less sticky, supply but not hard!