Valentine’s Day is coming up and people are starting to get into a bit of a frenzy over what to present their loved ones on this special occasion. While flowers, chocolate and a nice bottle of perfume remain classic choices for the Lovers’ Day, a box of delicious homemade cookies would make the perfect gift for anyone who appreciates good (and secretly healthy!) food 🙂
These cookies use sunflower butter as the base and with a small addition of coconut flour, egg and a dollop of delicious raspberry jam they are actually one of the most minimalistic recipes I’ve ever made! They literally take 5 minutes to put together and another 15 minutes to bake. Despite sounding simple, the taste is anything but simple! The sunflower butter becomes deliciously crunchy on the outside and chewy on the inside and the sweet and slightly tart raspberry jam perfectly compliments it.
These cookies are perfect for anyone with a nut allergy but you can easily substitute sunflower butter with any other nut butter such as peanut or almond butter. You could also use any other jam of your preference but I do think that jams that are slightly tarter work better in this recipe as they give a sharper edge to the otherwise mellow and sweet taste of nut butter. Berry jams such as strawberry or blackberry would be wonderful but kiwi jam or even cranberry jam would be just as good! In any case, if you’re a peanut butter and jelly sandwiches fan I am confident you will absolutely love these.
Note that I do not add any sweetener to the “dough” as I feel that the jam adds enough sweetness. You could add a teaspoon of brown/coconut sugar, date syrup, maple syrup or honey if you want the cookie dough to be a little sweeter.
Please also note, that I have tried this recipe only with coconut flour. I would highly suggest you get coconut flour for this recipe as it is really absorbent and 1 tablespoon is enough for the whole recipe. If you do decide to try out some other flour though, I would suggest increasing the amount to about 2 tablespoons (and to let me know in the comments how it turned out!) 🙂
The recipe makes enough for 7 medium sized cookies but feel free to double or even triple the recipe to make a bigger batch to store for later! Store them in an airtight container and they will keep well in the fridge for about a week or for a few months in the freezer.
Now it’s your turn to tell me what you’re getting your loved one for Valentine’s Day! Leave a comment below! 🙂
Lots of love,
- 3 heaped tbsp of sunflower butter (or any other nut butter of choice)
- 1 medium sized egg
- 1 tbsp of coconut flour
- pinch of salt
- 1/4 of a cup of raspberry jam (or any other jam of choice)
- 1) Preheat the oven to 200 degrees Celcius/392 degrees Fahrenheit.
- 2) Combine all the ingredients except the jam in a bowl. Stir well with a spoon and form a dough.
- 3) Line a baking sheet with parchment paper.
- 4) Scoop out a small amount of the dough about the size of a golf ball into your hand. Roll it into a ball then flatten slightly with your palm. Place on the baking tray and press the centre with your thumb halfway through the cookie to form an indentation. Repeat with the rest of the dough.
- 5) Place a teaspoon of raspberry jam into the centre of each cookie.
- 6) Bake for 15 minutes, until the edges become slightly golden.
- 7) Remove the baking tray from the oven and let the cookies cool for about 15 minutes before serving.
- - You can easily double or triple the recipe to make a bigger batch. These cookies keep really well when stored in an airtight container or freezer.
- - I find that the jam makes these cookies sweet enough without adding a sweetener to the dough but if you want the cookies to be even sweeter, you can add about a teaspoon of sugar (coconut or brown sugar) or a teaspoon of liquid sweetener of choice (date, maple syrup or honey).