I love jammy cookies. Yes, jammy cookies is what I call them. I decided today that I wanted to make sometime healthy but full of flavor, and a variation on this classic cookie came to mind. I’ve lightened it up quite a bit, but don’t be deterred! They taste SO good. I’ve made a small batch too which means if I decide to gorge on them, there’s not that many there to feel bad about. Brilliant. Feel free to double or tripple the recipe though if you’re entertaining.
Healthy Jammy Cookies
(makes 20 cookies)
1/4 cup butter (1/2 stick), softened
1/4 cup unsweetened applesauce
1/3 cup sugar
1 egg white
1 generous cup all purpose flour
1/3-1/2 cup jam, heated (I like to use sugar free jam. I mix blackberry and peach jams in a small ramekin and microwave it for 30 seconds or until the jams are well melded together and warm)
~Preheat oven to 350 degrees F. Prepare a mini-muffin tin with non-stick spray (or you can use a cookie sheet with parchment paper, but the mini-muffin tin makes this cookie worlds easier to prepare)
~With a hand mixer, mix together all of the ingredients (NOT the jam though) until it forms a dough. Equally divide small balls of dough between 20 of the mini-muffin compartments. Use your fingers to carefully press the dough into the bottom and up the sides a bit, creating a well for the jam. If the dough is a bit sticky, wet your fingers with water to help from getting dough everywhere.
~Fill each cookie well with a small scoop of the jam. Be careful not to overflow the rim of the cookie dough.
~Bake for 15-18 min until the cookies are golden brown around the rim. Let cool on a wire rack. Use a fork or spoon to help remove the cookies from the muffin tin after they are cooled (it is important to let them cool in the tin so that any jam that may have melted over the top of the cookie doesn’t spill over the edges). Enjoy!
