October 4, 2010 by Flora Dawn
Peanut butter and jelly sandwiches. A childhood staple for so many reasons; they’re cheap, tasty, and inexpensive. Well, you go gluten free and you realize that PB & J is one of things you took for granted. Sure, you can make a sandwich on gluten free breads, but let’s face it they really need mustard and some meat and cheese to make them good, peanut butter and jelly just doesn’t quite work (at least not at my house).
I recently posted a recipe for gluten free thumbprint cookies. They were very good, but somehow I was thinking that peanut butter cookies with jam or jelly in the center would be even better, especially for the kids. A reader asked me for a good gluten free peanut butter cookie recipe, and well…..here is what I came up with for a PB & J cookie. They are quick, easy, gluten free and best of all, very tasty.
I love flourless peanut butter cookies and I use my favorite version for these as well. I love the fact that they are super easy and with no “weird” gluten free ingredients they are relatively inexpensive to make.
The only problem I had, if you could call it a problem, is that the cookies “puff” while baking. To keep the well-shape I simply used a 1/4 tsp measuring spoon (a baby spoon would also work well) to gently press down the center after the cookies were removed from the oven. I am guessing if you have the time and want to refrigerate the dough they would hold their shape better while baking, but I haven’t actually tested this theory.
Although I am particularly fond of berry jams, whatever jam or jelly you prefer will work here. So grab the kids and a glass of milk and enjoy peanut butter and jelly again. It’s not a sandwich, but I doubt you’ll hear any complaints.
Peanut Butter Thumbprints
I like to just estimate the peanut butter amount, since measuring is so messy. But make sure and error on the side of too much peanut butter if guessing.
- 1 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- Preheat oven to 350.
- In a medium bowl combine all ingredients and stir with a wooden spoon until well blended. Roll into small, about 1 tablespoon sized, balls. They are a bit sticky, but they will roll.
- Place on baking sheets and gently make indention with your thumb or finger, creating a well in the center. Bake in preheated oven for 10-12 minutes.
- Remove from oven and press down the center if it “puffed” during baking. Allow cookies to cool several minutes before removing to a wire rack. Fill indention with your favorite jam or jelly.