A few months back, I received a shipment of jams and jellies from Uncanny Preserves and I promised Lindsay that I would make something using them.
But... you know... then they were too delicious and I just kept eating the jams directly out of the jars. The chutneys disappeared in a flurry of cracker crumbs and tidbits of cheese.
In spite of myself, I managed to restrain myself from opening the last remaining jar of sweet goodness until a few weeks ago. The blackcurrant jelly sat in my cupboard while I waited for divine inspiration to strike.
And then, voila: in my google reader feed over the weekend I spotted Angela's, from Oh She Glows, peanut butter chocolate cookies (she adapted them from Post Punk Kitchen - another great vegan resource) and I thought to myself, sure you could have chocolate and peanut butter, but what if you took it up a notch and threw in some sweet, tangy blackcurrant jelly.
The jelly addition was a revelation. It took a recipe that was good and elevated it to a whole new level by balancing out the sweetness found in the two doughs.
Next time, I'm totally trying this with hazelnut butter and orange marmalade. Can you imagine?
Chocolate PB & J Pillow Cookies
(adapted from Post Punk Kitchen)
1 cup all purpose flour
½ cup finely ground oats
1/3 cup cocoa powder
¼ tsp salt
½ tsp baking soda
scant ½ cup canola oil
1 cup granulated sugar
¼ cup maple syrup
3 tbsp non-dairy milk (I like almond)
1 oz dark chocolate (72%), melted
½ tsp vanilla
Peanut Butter Filling
½ cup natural peanut butter
2/3 cup confectioner's sugar
½ tsp vanilla
2 tbsp non-dairy milk
6 tsp blackcurrant jelly
1. In a medium bowl, stir together flour and oats. Sift in cocoa powder, salt and baking soda. Set aside. In a large bowl, mix together oil, granulated sugar, maple syrup, non-dairy milk, chocolate and vanilla. Stir dry ingredients into wet. Mixture should form a smooth ball. If not, add additional flour, 1 tbsp at a time. Set chocolate dough aside.
2. In a small bowl, mix together peanut butter, confectioner's sugar, vanilla and non-dairy milk. Mixture should be smooth and malleable.
3. Preheat oven to 350º. Line a large baking tray with a Silpat mat or parchment paper.
4. Divide doughs into 24 balls each, rolling to making a sphere.
5. Take a chocolate ball and flatten it out to form a circle.
Place ¼ tsp jelly on the centre of the dough and then top with a peanut butter sphere. Pull the chocolate dough up over the filling and pinch to close.
You make want to roll (gently!) the ball in your palms to smooth everything out. Repeat with remaining dough and jelly. Bake, 8 cookies at at time (they spread a lot - leave 2" clearance around each) for approximately 10 minutes.
Let cool on pan for 5 minutes before transferring to cooling rack.