I’ve eaten a fair amount of PB&J’s in my life. And I plan on eating far more, especially when they look like this [above].
When I was a kid someone once tried to feed me a peanut butter and honey sandwich. Seriously, not cool. I chose to starve.
A while back I was asked to make gluten-free cookies for my cousin’s wedding, whatever. kind. I. wanted. I think I was more stressed about deciding on which cookies to make vs. being the cookie provider for a wedding. Finally, after long debates, testings and tastings, I narrowed it down. Flourless Chocolate [walnut] Crackles, Chocolate chip Coconut Oatmeal aaaannndd…. Peanut butter and Jelly cookies. It was a fourth of July wedding + knowing this couple, how could I not?
Seeing the expressions on people’s faces and watching my cookie [literally] fly off the table brought the biggest smile to my face! My first wedding, success! All the cookies turned out amazing, but if there had to be a winner, I’d say the PB&J’s we’re the biggest hit [& first to go]. It’s a good thing I ended up making two extra batches.
There they are, the happy bride and groom. and my dad. It’s okay, he’s suppose to be there. He became ordained [per the request of the couple] and did the most outstanding job! I think he lost count of how many requests he received for doing funerals. Sorry gramps, but he’s sticking with his day job.
[Created/Photographed by Lisa Thiele]
Gluten-free Peanut Butter and Jelly Cookies
[adapted from Fine Cooking]
- 2 1/2 cups of [organic] smooth peanut butter, room temperature
- 1 1/2 cup light brown sugar, firmly packed – I added a little brown sugar
- 1 teaspoon of baking soda
- 2 large eggs – if extra large, you may only need 1 egg
- 2 teaspoons pure vanilla extract
- 1/4 cup of jam [jelly or preserves]
Preheat oven 350 degrees. Line two cookie sheets with parchment paper or Silpat baking pads. Set aside.
With your electric stand mixer [paddle attachment] on medium speed, beat peanut butter, brown sugar and baking soda until well combined, approximately 1 minute. Mix in the egg(s) and vanilla.
With an ice cream scoop, small or big, scoop cookie dough (or form/shape with hands) and place on prepared baking sheets – leave about 1-2″ between each cookie. Using a bottom of a glass (or hand), carefully flatten the balls of cookie dough, but just slightly.
Bake for 10-12 minutes, until it’s reached a nicely golden brown. Remove and allow the cookies to cool for about 10 minutes before transferring to cooling rack.
Once the cookies are completely cool, spread about 1 1/2 teaspoons of jam/jelly/preserves on the flat side of one peanut butter cookie. Top with another cookie, flat surface down – pressing lightly to form a sandwich.
July 26 2011