Shoutout to Ashley G. PB&J Cookies

One of my favorite foodie followers, Ashley, is undoubtedly reading this and is even more undoubtedly trying to get a respectable mommy day drunk on. Since her little heathens probably aren't too keen on health food, this one is for her to disguise healthy fats, protein, and fiber in the form of a very very simple cookie. She can find the only odd or unusual ingredient at Foodland, Publix, and I think Walmart has started carrying it.

Secretly Healthy PB&J Thumbprints

For the cookies:
1 ½ cups all-purpose flour
1 cup peanut butter
¼ cup canola or vegetable oil
½ cup agave nectar

For the jelly filling:
1 cup no sugar added strawberry jelly
½ cup NSA orange juice
¼ cup chia seeds

Preheat the oven to 400°F.

Put all the cookie dough ingredients in a large bowl, and mix on high until it comes together smoothly. Place in the refrigerator while the jelly filling is prepared.

To make the jelly filling, take the jelly and orange juice and whisk them together in a medium saucepan over medium-high heat. Once it starts bubbling slightly but not boiling, add the chia seeds, and whisk constantly for 2-3 minutes or until the mixture is syrupy and thick.

Remove the cookie dough from the refrigerator, and break out your best cookie sheet. Line it with aluminum foil or parchment paper to make cleanup a little easier. Using a tablespoon measure, portion out twelve cookies and roll each one into a ball. Put them on the cookie sheet and make a divot in each one with your thumb. Using a teaspoon or small eating spoon, put jelly into the center of each cookie.

Bake for 10-12  minutes. Remove from oven, and allow to cool for ten minutes on the cookie sheet before moving to a cooling rack for 30-60 minutes.