This peanut butter raspberry cookie pie is the perfect sophisticated sweet twist on the classic peanut butter and jelly combination.
Happy 4th of July everyone. I hope you all are enjoying this day off of work to celebrate Americas independence. With the 4th of July I was reminded that summer is officially in full swing.
I love the summer time. We get longer days, earlier mornings and later nights. Pool time is a must and happens consistently. Summer brings vacations, festivals, and weekend travels. But probably not a surprise coming from a food blogger one of my favorite things about summer is the produce selection.
The fruits of summer is just something that can’t be beat. From the ripe peaches, watermelon, melons, strawberries, blueberries, and one of my all time favorites raspberries.
I am definitely one of those people that can eat an entire carton of raspberries in one sitting. I love adding them to smoothies, on top of yogurt, with my bowl of cereal, but one of my favorite things to do with raspberries is include them in desserts.
Raspberries have such a unique flavor as a berry, and pairing them with something sweet balances it out to make the perfect dessert. I combined the classic gluten free peanut butter cookie with raspberries to make a peanut butter raspberry cookie pie.
This peanut butter cookie, combines juicy and tart raspberries to balance out a sweet and decadent rich peanut butter base. This peanut butter raspberry cookie pie is gluten free, vegan with a flax egg, refined sugar free and made with all natural wholesome ingredients.
Looking for another peanut butter cookie recipe, check out my muddy buddy cookie cake.