PB & J cookies

"Deliciously, crazily good cookies"
"Nutritional snacking cookie that tastes good"
"Peanut butter power house"
"Breakfast of champions"
"We be jammin'"

These are a few comments we have had about these original Gluten-Free cookies. My friend David is going to take a batch when he goes on his Vancouver Island tour with his bicycle.

Preheat oven to 350F. Line cookie sheets with parchment paper or silicone tray liners. Pour boiling water over currants if they seem dry. Let stand a few minutes and then drain well.

2 cups quinoa flakes
1 cup brown rice flour
1 cup millet flour
1 1/2 tsp cinnamon
1 tsp salt
2 tsp baking soda

1 cup butter softened
1 1/2 cup crunchy peanut butter
1 cup brown sugar
1 cup sugar
1 tsp vanilla
2 eggs

1 1/2 cups currants (soaked and drained if dry)

1 cup homemade strawberry jam**

Mix the dry ingredient in a bowl and set aside.

Cream butter, peanut butter and sugars until light. Add egg and vanilla and mix well. Stir in dry ingredients and then stir in the currants.
Form the cookie dough into 1 1/4" - 1 1/2" balls and place on cookie sheets about 2 inches apart. Carefully make a small depression in the middle of each cookie. My grandson loves to do this with his thumb, being careful not to push all the way through the cookie.
Spoon about 1/2 tsp of strawberry jam into the hollow.
**Yes you can make your own strawberry jam... it's the easiest! 
Bake in the middle of the oven for about 12 - 14 minutes. Let cool on the cookie sheet a few minutes (so they stay moist) and then cool completely on wire racks.
Makes about 6 dozen cookies. 


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