INGREDIENTS
1/2 cup
(136-152g) raspberry jam* (regular or sugar-free)
1 cup
white whole wheat flour (measured correctly)
3/4 tsp
baking powder
1/8 tsp
salt
1/2 tbsp
unsalted butter or coconut oil, melted and cooled slightly
1
large egg white, room temperature
1 tsp
vanilla extract
4 1/2 tbsp
creamy peanut butter
1/2 cup
brown or coconut sugar