top of page

Peanut Butter & Blueberry Chia Jam Cookies


Prep Time:

Cook Time:

Total Time: 

1 Hour

24 Cookies

20 Minutes (+ cooling)

40 Minutes

These bite sized cookies are subtly sweet and full of PB&J flavor. The cookie recipe was inspired by the Forks Over Knives Chocolate Chip Cookie recipe. The simple jam recipe comes from The Busy Baker. I love it because only 3 ingredients are needed and it is so simple to make.


Cookie Ingredients:

  • ⅓ cup of unsweetened applesauce

  • ⅓ cup of natural peanut butter

  • ½ cup of coconut palm sugar

  • 1 tablespoon of ground flaxseeds

  • 2 teaspoons of pure vanilla extract

  • 1 ½ cups of whole wheat flour

  • ½ teaspoon of baking soda

  • ½ teaspoon of sea salt

Jam Ingredients (Jam recipe Healthy 3-Ingredient Chia Seed Blueberry Jam - The Busy Baker)

  • 1 ½ pounds of fresh blueberries

  • ¼ cup of pure maple syrup or agave

  • 2 tablespoons of chia seeds


Begin by heating a medium size saucepan over medium heat and add the blueberries. Next, stir in the pure maple syrup or agave. Stir blueberries as they begin to soften. Once the berries have softened to the point that they're starting to fall apart, add the chia seeds and stir. Let the mixture come to a slow boil, stirring continuously. Use a fork to break up the blueberries, if needed. Continue stirring the mixture over low heat for about 15-20 minutes then remove the pan from the stove. Pour the jam into a large jar and allow it to cool, covered, at room temperature for half an hour before placing it in the fridge to cool completely for a couple hours. For the cookies, preheat the oven to 350 degrees. In a large bowl, mix together applesauce, peanut butter, coconut sugar, and ground flax. Once smooth, stir in vanilla. Add in the whole wheat flour, baking soda, and salt and mix well. Form small discs with dough and press spoon or thumb to leave an indent for jam. Bake cookies for 8 to 10 minutes. Remove and let cool before adding jam.

Recipe origin:

bottom of page