Pb&J Apple Cookies

Gluten-Free Apple Cookies with Chia Jam & Peanut Butter Centres 🍎🥜

These cookies are the ultimate cosy-day bake — soft, warmly spiced from the apple and mixed spice, and hiding a heart of sweet berry chia jam and creamy peanut butter. They’re gluten-free, naturally sweetened, and exactly the kind of treat you’ll want to enjoy with a cup of tea while it’s raining outside (or, honestly, straight from the cooling rack because you can’t wait).

The best part? The peanut butter centres stay rich and fudgy, while the chia jam adds a little tart sweetness.

Using fresh-grated apple in cookies isn’t just about flavour — it’s a natural moisture booster. In gluten-free baking, that’s especially useful because it helps keep cookies tender instead of dry. The apple also brings a gentle sweetness and a fruity note that pairs perfectly with the jam and peanut butter.

Why You’ll Love These Cookies

• Allergy-friendly- gluten and dairy free, and can easily be made vegan too!

• Hidden centre – jam + peanut butter.

• Naturally sweetened – coconut sugar and a touch of honey or maple syrup.

• Warm, cosy spice – a little mixed spice makes them super comforting.

• Make-ahead friendly – you can freeze them baked or unbaked.

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Ingredients

For the cookies

• 125g coconut oil, softened

• 70g coconut sugar

• 2 tbsp honey or maple syrup

• 2 eggs

• 1 tsp vanilla extract

• 2 tbsp milk

• 1 medium apple, finely grated

• 260g gluten-free plain flour

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp mixed spice

• 100g ground almonds

  
  

For the chia jam

• 100g mixed berries (fresh or frozen)

• 2 tbsp chia seeds

• Optional: 1 tsp honey or maple syrup

  
  

For the frozen peanut butter centres

• Natural peanut butter (smooth or crunchy)

  
  

Method

Step 1 – Freeze the peanut butter

Scoop small teaspoons of peanut butter onto a parchment-lined plate or tray. Freeze until firm.

Step 2 – Make the chia jam

Heat the berries in a small saucepan until softened. Mash lightly, then stir in the chia seeds and optional sweetener. Set aside to cool and thicken.

Step 3 – Preheat & prepare

Preheat the oven to 170°C fan. Line 2 baking trays with parchment paper.

Step 4 – Mix the wet ingredients

In a large mixing bowl, beat the coconut oil, coconut sugar, and honey/maple syrup until smooth and glossy. Add the eggs and vanilla and mix again until well combined.

Step 5 – Add the apple & milk

Fold in the grated apple. Add the milk, mixing until incorporated.

Step 6 – Combine the dry ingredients

In a separate bowl, whisk together the gluten-free flour, baking powder, salt, ground almonds and mixed spice. Gradually fold the dry ingredients into the wet mixture until a soft, slightly sticky dough forms.

Step 7 – Shape & fill

Scoop a spoonful of dough onto the prepared tray and gently flatten into a disc. Place 1 teaspoon of chia jam and 1 frozen peanut butter piece in the centre. Cover with a small flat round of dough and press around the edges to seal completely.

Step 8 – Chill briefly

Place the shaped cookies in the freezer for 10 minutes (or fridge for 20 minutes) to help them hold their shape while baking.

Step 9 – Bake

Bake for 12–14 minutes, until the edges are just lightly golden and the centres still look soft.

Step 10 – Cool & enjoy

Let the cookies cool completely before storing, or enjoy them warm straight from the oven.

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Versatility

These cookies are endlessly adaptable, making them a great year-round bake. You can mix and match flavours and fillings depending on the season or what you have in your cupboard. Here are some ideas:

• Jam swap: Use a different jam, such as apple butter, plum jam, or cherry jam.

• Nut butter twist: Replace peanut butter with almond butter, cashew butter, sunflower seed butter, or tahini.

• Flavour variations: Add additions like orange zest, extra cinnamon, or cardamom.

• Fillings: Try chocolate hazelnut spread, date paste, or dried fruits.

  
  

Adapting for Allergies

• Nut-free: Replace peanut butter with a seed butter like sunflower seed butter.

• Egg-free: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water) instead of eggs.

• Dairy-free: Use a dairy-free milk like soy or almond.

  
  

Storage & Freezing Tips

• Room temperature: Store in an airtight container.

• Freezer (baked):  Defrost at room temperature or warm in the oven.

• Freezer (unbaked): Shape, fill, and freeze on a tray until solid, then store in a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.

These cookies have it all — the tender sweetness of fresh apple, the rich creaminess of frozen peanut butter, the fruity brightness of chia jam, and a hint of cosy spice. They’re gluten-free, naturally sweetened, and endlessly adaptable to your favourite flavours or dietary needs. Best of all, they’re just as fun to make as they are to eat, whether you’re baking for a weekend treat, a lunchbox surprise, or to impress friends who think gluten-free means boring (spoiler: it doesn’t).

Happy Baking,

Ruby x

Simple Starts: Easy Gluten-Free Snacks for Busy Students

These snacks tick all the boxes: easy, cheap and delicious.

My criteria for easy uni snacks are strict: they need to be pre-prepared so I can just grab them and go, they need to be cheap, quick to make, and most importantly, they need to be absolutely delicious.

This is especially difficult when you are trying to find gluten-free options, so I have compiled a list of easy, naturally gluten-free snacks, most of which can be stored in the freezer, and all can be prepped ahead of time.

Here are some of my go-tos:

Banana bark

This is one of my new staples. You can make it with any of your favourite fruits (berries work particularly well), but with the price of bananas, they’re definitely one of the most budget-friendly options.

There are a few different ways to make these:

Option one

Chop a banana into coins and top each with:

• A dollop of peanut butter

• A drizzle of dark chocolate

• A sprinkle of cocoa nibs

  
  

Pop them in the freezer for a few hours or overnight, and enjoy as a midday pick-me-up or an evening sweet treat.

Option two

• Arrange your fruit slices into circles to create a circular base, add your toppings, and freeze for a portable on-the-go option.

Option three

• If you’re making them to share, spread a flat base of fruit in a tray or Tupperware, add toppings, freeze, and then break or cut it into slices for bark-style pieces. Perfect for sharing.

The best thing about this recipe is how adaptable it is to your preferences, budget and time:

• No peanut butter? Use almond butter, cashew butter, or even a seed butter.

• Don’t like dark chocolate? Swap for milk or white, or make your own using coconut oil, cocoa powder, and date syrup.

Date bark

Bringing back a lockdown staple, I used to make this all the time at uni. It ticks all the boxes of being cheap, easy, and quick, and feels a little more decadent than the banana bark if you’re after a richer snack.

The dates bring both a caramel flavour and a sticky texture that work perfectly against the crunchy chocolate and creamy nut butter.

You can prepare it the same way as the banana bark:

• Break open your dates so each half is displayed.

• Flatten them into your chosen shape (tray, Tupperware, or just a flat layer).

• Top with nut butter, chocolate, and any extras you fancy.

• Freeze and then break into pieces.

For a grab-and-go option, try filled dates: stuff each date with nut or seed butter, coat with chocolate, and freeze. These are bite-sized and great to keep on hand.

Banana ice lollies

These are super easy and such a good way to use up old bananas. In fact, the riper the bananas, the sweeter the lollies will be.

All you need is:

• 1 banana

• 1 teaspoon cocoa powder

• 1 teaspoon nut or seed butter (A smooth one will work best for this recipe; my favourite to use is almond butter)

  
  

Blend it all together, adjust the flavour if you want a more chocolaty or nutty taste, then pour into an ice lolly mould. No mould? No problem—just use an ice cube tray and stick lolly sticks in the top. Freeze overnight, and they’re ready to go.

Roasted Nuts

This one's super easy and totally adaptable to your taste. I usually do mine in the air fryer, but they work just as well in the oven. They make the perfect prep-ahead, grab-and-go snack — just buy your favourite nuts in bulk and roast them with whatever flavours you’re in the mood for that week.

You can go sweet or savoury, and all you need is:

• Your choice of nuts

• A little oil

• Your flavorings

  
  

How to:

1. Mix everything in a bowl.

2. Spread in an even layer on a tray.

3. Roast in the oven or air fryer at 160°C (325°F) until golden (toss around 15 minutes in to make sure they roast evenly).

   
   

Sweet Nut Ideas:

• Honey-roasted cashews – Toss cashews with oil and honey.

• Maple-glazed pecans – Pecans with oil, maple syrup, and a touch of cinnamon.

• Spiced walnuts – Walnuts with oil, mixed spice, and brown sugar.

• Lemon roasted pistachios – Pistachios with oil, honey, lemon juice, and zest.

  
  

Savoury Nut Ideas:

• Salt and pepper cashews – Cashews with flaky salt, oil, and cracked black pepper.

• Paprika & cumin walnuts – Walnuts with oil, cumin seeds, and smoked paprika.

• Herby Brazil nuts – Brazil nuts with oil and Italian herbs.

• Zesty almonds – Almonds with lemon zest, oil, salt, and black pepper.

  
  

Date Ice Lollies

These are one of my favourite things to make in bulk and keep in the freezer — perfect when you're craving something sweet or need a quick energy boost. You can use dates, or swap them for raspberries, bananas, or strawberries if you don't like dates.

To make:

1. Split the dates (or your chosen fruit) just enough to open them (keep the sides intact).

2. Insert a lolly stick into the centre and press the fruit closed around it.

3. Add a spoonful of your favourite nut or seed butter on top.

4. Cover with your favourite melted chocolate.

5. You could finish with toppings like chocolate chips, dried berries, crushed nuts, or coconut flakes.

   
   

Freeze until solid and store in an airtight container in the freezer.

I hope this gave you some inspiration. If you want to keep up with what I'm making at uni or see when any of the other uni meals posts are posted, check out my Instagram @rubysgfkitchen.

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Happy Baking,

Ruby x

Cranberry and pecan granola✨🍒🌰

This homemade granola has it all: a rich, almond-forward flavour from the almond butter and almond extract, chewy clusters of dried cranberries, and crunchy pecans—perfectly sweetened with date syrup. It’s the perfect balance of textures and flavours, whether you're enjoying it as a snack, sprinkled over yoghurt, or added to smoothies or porridge.

The inspiration for this granola comes straight from my mum, who—given any opportunity—will add pecans and cranberries to absolutely anything: breakfast, snacks, desserts, you name it! One of her favourites is a morning yoghurt bowl, topped with crumbled pecans, cranberries, and, of course, a generous drizzle of almond butter. So, I thought, why not combine all those flavours into a granola that works for any time of day?

This granola is perfect for a quick snack, a crunchy topping for yoghurt bowls, or even a wholesome addition to your morning porridge or smoothie. It’s simple to make, and the flavour combinations are endless!

The base of this recipe is incredibly flexible, so feel free to mix and match based on your preferences or what you have on hand. For instance:

• Almond extract and seeds are optional, but they add an extra boost of flavour and texture. If you prefer, you can swap them out for vanilla extract or other seeds like pumpkin or sunflower.

  
  

• The granola is naturally gluten-free if you use certified gluten-free oats, and it's vegan and dairy-free too!

  
  

• If you have nut allergies, you can easily make this nut-free by replacing almond butter with a seed butter like sunflower or sesame seed butter (You could even use flavoured ones!). Feel free to swap the pecans for a mix of seeds, dried fruits like blueberries or cherries, or chocolate chunks for a sweet twist!

Since I started making my own granola, I’ve never gone back to store-bought. Store-bought options often feel too sweet or lack the texture I love. Homemade granola lets me control the sweetness and texture to suit my tastes perfectly. I’m all about super clustery granola, and making it myself ensures I get those big, satisfying clusters that are just the right amount of crispy. Plus, I love adding a good amount of dried fruit to give it a chewy texture, and making it myself lets me control exactly how much goes in.

This granola is made with just a few basic ingredients and can be prepared in one bowl, making it ideal if you’re not a confident baker but want to dip your toe into a bit of relaxed baking. Plus, it’s perfect for meal prep, so you can have a homemade snack on hand for days.

Have I convinced you yet? If not, just check out how easy the recipe is to follow below and see for yourself how simple it is to make your own granola!

Ingredients

• 2 Cups oats

• 1/3 Cup almond butter

• 1/2 Cup dried cranberries (chopped, if large)

• 1/2 Cup pecans (chopped)

• 1 tsp chia seeds

• 3 tsp milled flax seeds

• 1/4 Cup date syrup

• 1 tsp ground cinnamon

• 1/2 tsp almond extract

• A pinch of salt

  
  

Method

Preheat Oven

1. Preheat the oven to 180°C (fan). Line a baking tray with parchment paper.

Mix Wet Ingredients

2. In a large mixing bowl, combine almond butter, date syrup, almond extract, cinnamon and salt. Stir well until the mixture is smooth and well combined.

Add Dry Ingredients

3. Stir in the oats, chia seeds, and flaxseeds until everything is evenly coated.

Add Nuts and Fruit

4. Add the pecans and dried cranberries. Mix well so everything is evenly distributed.

   
   

Spread Evenly

5. Spread the granola mixture evenly on the prepared baking tray. Gently press it down with a spatula.

Bake

6. Bake for 10-12 minutes, then stir the granola to ensure it bakes evenly. Continue baking for another 10-12 minutes or until golden.

Cool Completely

7. Let the granola cool completely on the baking tray before breaking it into clusters.

Store

8. Once fully cooled, store the granola in an airtight container.

This granola is incredibly versatile. It’s delicious as a snack straight from the jar or as a meal prep option. Add it on top of chia pudding, overnight oats, or yoghurt parfaits for a satisfying crunch that complements your prepared breakfasts. You can also enjoy it with a bowl of yoghurt or milk, and I like to throw in some fresh or frozen berries and a drizzle of nut butter for extra flavour.

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Still haven't fully scratched the baking itch? If you're looking for more meal prep options, baking inspiration, or just some fun food updates, head over to my Instagram @rubysgfkitchen to stay up-to-date!

Happy Baking,

Ruby x