These cookies taste like bite-sized blueberry pies. Think: crumbly with a slight chew, similar to streusel that’s baked on a bed of fruit. The jam is added after the cookies are partially baked, so it stays saucy while keeping the cookie tall and plump. If you prefer jam that’s more cooked, feel free to add it in the beginning, but know the cookies will spread a touch more.

If blueberry and pecan aren’t your vibe, don’t worry. This forgiving recipe allows you to riff to your heart’s content. Swap out the pecan butter for any unsweetened natural nut butter and fill their cores with anything from apple butter or lemon curd to mini peanut butter cups or pitted dates. Try rolling them in spice sugar, shredded coconut, powdered freeze dried fruit, or wheat germ. The options are endless!

The cookies are best eaten the same day, but rounds of cookie dough can be frozen and baked from frozen as needed.

Read more about making your own nut butter here.