A fun take on peanut butter and jelly! The bread is replaced with a soft, cake-like cookie, and the jelly is replaced with fresh fruit!
37 g raw egg, mixed well
20 g macadamia nuts, ground into butter
11 g canola oil
5 g flaxseed meal, Bob’s Red Mill
2 g calorie-free sweetener, Truvia
8 g European-style butter
4 g peanut butter, Skippy Creamy Natural
4 g strawberries, sliced thin
Preheat the oven to 350°F. After measuring all ingredients on a gram scale, mix the eggs, macadamia nuts, canola oil, flaxseed meal, and Truvia™ together very well. Pour into two or three silicone cupcake liners and bake for about 20 minutes or until cooked thoroughly. While the cookies are baking, mix the peanut butter and butter together until combined. After the cookies are baked and cooled, spread the peanut butter mixture on it like icing. Place the sliced strawberries on top.
Notes: Bake a larger batch of the cookies and freeze each serving in a plastic baggie. On the day you would like to serve them, remove from the freezer and allow to thaw. Top them with the peanut butter and fruit.
