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.
Recipe by Savor the Kitchen at