Loaded Matzo Ball Soup

Servings: 12

Prep Time: 6 min

Cook Time: 14 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients for the Peanut Butter & Jelly Cookies:

• 1 cup coconut sugar
• 1/2 cup agave or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond flour
• 1 – 450 gram jar (about 1 ¾ cups) natural peanut butter (smooth or crunchy)
• 4 tablespoons strawberry or raspberry jam
• 12 See’s Dark Chocolate Peanut Hearts
• sea salt, for topping

Procedure: 

1. Preheat the oven to 350°F. Line two sheet trays with parchment paper.
2. In a large mixing bowl stir together the coconut sugar, agave, eggs and vanilla until smooth. Add the almond flour and stir until just combined.
3. Beat in the peanut butter until the batter is evenly mixed. Swirl in the jam.
4. Using a #20 scoop or ¼ cup measuring cup, scoop the batter in balls. Place them on the sheet trays, leaving at least 1 inch between each cookie. Gently flatten the cookies slightly, creating a divot in the center. Sprinkle the tops with salt.
5. Bake for 13 to 15 minutes, rotating the trays halfway through, until the edges have just begun to brown (these cookies are best slightly under-baked).
6. Transfer the trays to a cooling rack and press a Dark Chocolate Peanut Heart in the middle of each cookie immediately.
7. Allow the cookies to cool completely before eating (they are even better on the second day).