Almond butter & Jelly Shortbread Cookie Cups

Cookie cups


Any Nut Butter lovers out there?

I am for one a nut butter addict. If I was stuck on a desert island nut butter would definitely be one of the survival foods I would bring. They bring nuttiness and flavor to so many dishes. One of my favorite places is dessert. For this recipe I took a page from Pamela Salazman one of my favorite bloggers and chefs local to Los Angeles. She has an amazing way of creating healthy and delicious recipes we can all eat everyday.

These cookie cups are healthy and loaded with flavor. A crisp crumbly shortbread crust with a jammy middle layer of fresh fruit and a nutty streusel topping. The amazing thing about these are they can be made with any nut or seed butter you like. I also love to switch up the jam flavors depending on the fruits in season.

Almond butter & Jelly Shortbread Cookie Cups
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Almond Butter & Jelly
  • Base:
  • 1 ¼ cups oat flour or whole wheat pastry flour
  • 2 ½ Tbsp pure Grade A maple syrup or maple sugar
  • ¼ tsp sea salt
  • ¼ tsp baking powder
  • 4 Tbsp cold unsalted butter, cut into small pieces
  • ¼ cup unsweetened, unsalted creamy almond butter
  • ½ tsp vanilla extract
  • Jelly Filling:
  • 10 ounces no-sugar added strawberry (or any) fruit preserves
  • ⅔ cup fresh or frozen strawberries (or other fruit to match preserves)
  • Crumble Topping:
  • 5 whole dates
  • ¾ cup flour oat flour or whole wheat pastry flour
  • 1 tsp baking powder
  • 4 tbsp coconut Oil or butter
  • ⅓ cup old-fashioned rolled oats
  • ¼ cup roasted Almonds
  • ½ tsp flaky sea salt (optional)
  1. Preheat oven to 375 degrees. Line one 12-cup standard muffin tin with cupcake liners
  2. Prepare the base crust: pulse everything in food processor until you get moist crumbs. Evenly divide mixture into each cup and press down to create a crust. Refrigerate or freeze for 15 minutes.
  3. In a small saucepan, heat the jam and the strawberries until the strawberries loose their shape. Mash lightly to blend in with the jam. Set aside.
  4. Remove crust from refrigerator and bake until just firm in the center, 12-15 minutes.
  5. Spread reserved strawberry mixture over warm crust.
  6. Make crumble: pulse dates, oat flour, baking powder, and butter/or oil in a food processor until moist crumbs form. Add the oats and the almonds, and pulse 2-3 times more to chop them up a bit and so everything is combined. Crumble over the top of the bars and sprinkle with flaky sea salt.
  7. Bake until filling is bubbly and crumble is golden brown, 25-30 minutes. Cool completely on a cooling rack. Refrigerate or freeze leftovers.