Toast with peanut butter and jam is probably one of the most popular American food combinations. When you have no time to make breakfast, or when you get hungry in the afternoon, this is perfect because in just a few seconds you have a nice bite to satisfy your crying hunger.

I personally prefer almond butter to peanut butter, but unfortunately they can be expensive to eat often. Of course you can always try to make your own, but without a professional machine it doesn’t come out smooth and creamy. When I do eat peanut butter, I try to buy the natural and organic version. Since it doesn't keep long after opening, it's best to store it in the fridge after opening. I also found it placing it upside down helps to keep the butter consistent. To beat the expiration date, I also use it as an ingredient in sauces, smoothies, or cookies.

These peanut butter cookies are really easy to make, and with the jam inside, it’s simply the cookie version of the classic PB&J toast. The natural peanut butter makes the cookies super soft and creamy, I can feel it melting in my mouth! Though due to its fat and sugar content, this is not a daily dessert you can munch without concern. You can certainly enjoy two or three cookies per day, but definitely not ten.

Serves: 12

Kitchen Gadgets: Oven

Ingredients

• ⅓ cup (80ml) vegan butter
• ⅓ cup (80ml) natural peanut butter
• ½ cup (125ml) white sugar / raw sugar
• ½ tsp vanilla extract
• 1 cup and 2 tbsp (280ml) whole wheat pastry flour
• 2 tbsp wheat germ
• ¾ tsp baking powder
• 5 tbsp organic raspberry and blueberry jam

Instructions

1. Preheat the oven to 190°C (375°F).
2. Sift the flour with the baking powder, and add the wheat germ.
3. In another big bowl, mix the vegan butter and peanut butter, cream them with the sugar. Then add the vanilla extract and mix well.
4. Add the dry ingredients into the creamy mixture, blend and form into a soft dough.
5. Take 1 tbsp of the batter and roll it into a small ball between your hands, then place the ball in the center of your palm, slightly flatten it.
6. Use ¼ tsp to make a dent in the center of the ball, fill the dent with ¼ tsp of jam.
7. Bake for 15 minutes. Leave them to cool completely, then transfer the cookies to a container. Note those cookies are very soft and crumbly, so be careful when you transfer them.