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PB&J-Skillet-Cookie

Recipe by Eatnik0nline

Baked using our Natvia Raspberry Fruit Spread – ZERO added sugar, real fruit, with just 1.7g of carbs per serve!

Why have a regular size cookie when you can have a huge Peanut Butter and Jelly Cookie! This is one cookie you can share! Go nuts!

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  • Serves: 4
  • Prep: 10 minutes
  • Cook: 20 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 100 g Butter, chopped
  • 50 g Natvia (1/4 cup)
  • 1/2 teaspoon Molasses
  • 95 g Peanut butter (1/3 cup)
  • 1 teaspoon Vanilla extract
  • 1 Egg
  • 1/2 teaspoon Baking powder
  • 150 g Plain flour (1 cup)
  • 1/3 cup Natvia Raspberry Jam
  • Spray oil

 

Diabetic-friendly swaps:

Swap out the plain flour for spelt, almond, or coconut flour.

METHOD

  1. Preheat oven to 180ºC.
  2. In a saucepan, add butter, Natvia, molasses and peanut butter. Warm over a medium to low heat for 3-5 minutes, until mixture has melted. Set aside for 10-15 minutes to cool.
  3. Stir in vanilla extract and egg. Add flour and baking powder and mix to form a dough.
  4. Prepare a small skillet by spraying with the spray oil. Press cookie dough into the pan, making small indents in the dough for the jam.
  5. Using a teaspoon, pour jam into the indents, swirling around.
  6. Bake cookie for 20-25 minutes. Serve warm and serve with yoghurt.

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