Blueberry Jam Peanut Butter Cookies

These have the nostalgia of your favorite pb&j sandwich, but are much more appealing in cookie form.

Ingredients (Jam):

• 1/2 C blueberries

• 2 Tbsp lemon juice

• 1/4 C sugar

• 1 tsp cinnamon

• 1 tsp corn starch

Ingredients (Dough):

• 1 stick of vegan butter

• 1/3 C brown sugar

• 1/2 C sugar

• 2 tsp vanilla bean paste

• 3 drops almond extract

• 1/4 C crunchy peanut butter

• 1.5 C flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• For cinnamon sugar topping: 2 Tbsp sugar, 1/2 tsp cinnamon

Method:

1. Preheat the oven to 350 F.

2. For the jam, in a small pot on medium heat, add all the jam ingredients. Use a wooden spoon to break up the blueberries and stir. Cook for about 6-8 minutes then set aside to cool.

3. Add a room temperature stick of butter to a mixer with the sugars, vanilla bean paste, almond extract, and peanut butter. Mix until the matter is one consistent texture and color.

4. Slowly add in the flour, then the baking powder, baking soda, and salt.

5. Using the wooden spoon, gently fold in the jam. Do not stir vigorously as this will turn the entire dough purple instead of having the marbled color.

6. Use a cookie scoop to make one dozen dough balls. Make the cinnamon sugar topping in a small bowl and roll each dough ball in it to coat with cinnamon sugar.

7. Bake for 13 minutes or until the edges are golden. Enjoy!