Sunday, April 6, 2014

Peanut Butter + Jelly Cookies (Gluten Free, Vegan, Refined Sugar Free)

Peanut butter + jelly. I remember eating Jiff or Skippy on Wonder Bread with a huge spoonful of Smucker's strawberry jam as a kid. The entire sandwich would stick to the roof of my mouth and I'd have to drink a 16oz glass of whole milk to wash it down. Boy were those the days. The days of pure naivety. The day's before milk made me feel like I had just drank arsenic. Lucky for all of us, these cookies are gluten free, vegan & refined sugar free! So go ahead, eat more than one!

Peanut Butter + Jelly Cookies (Gluten Free, Vegan, Refined Sugar Free)

  • 1/2 cup peanut butter*
  • 1/4 cup Spectrum Organic Shortening
  • 2 Tablespoons honey (replace honey & stevia with 1/4 cup coconut sugar if desired)
  • 20 drops liquid stevia
  • 1 teaspoon vanilla
  • 4 1/2 teaspoons Ener-G Egg Replacer + 4 Tablespoons water* (or 1 egg or flax egg, see notes below)
  • 2 Tablespoons millet flour
  • 2 Tablespoons Oat flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 4-5 Tablespoons favorite jam or preserves 
Preheat oven to 350 degrees.

In the bowl of your food processor, blend egg replacer + 4 Tablespoons of water until very thick and frothy. (DO NOT skip this step! The egg replacer must be beaten very, very well!) Add peanut butter, shortening, honey, liquid stevia & vanilla and blend until completely combined and smooth. Pulse in millet flour, oat flour, baking soda and salt until it comes together. 

Roll dough into tablespoon size balls and place on a cookie sheet lined with parchment paper or a silpat liner (I LOVE mine). Bake at 350 degrees for approximately 4 minutes. Remove pan from oven, push your thumb or a small spoon into the center of each cookie to make an indentation, then add a little dollop of jam. Immediately put back into oven and bake for 4-5 more minutes until cookies are slightly browning. 

Place on a cooling rack and let cool completely. Enjoy! 

*I've noticed certain peanut butters tend to make a runnier dough. If you're not able to roll your dough into a ball right from the processor, place dough in refrigerator until it sets up enough to handle.
*I had someone ask me if a regular egg could be used. I tried adding an egg and It wasn't half bad. The cookies get very fluffy. However, they were still eaten ;) 
I ALSO have tried this recipe using 1 Tablespoon flax + 2 Tablespoons water & the results were ok as well. Just know that if you chose to use a real egg or flax egg the results will not be exactly the same. 

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