PB&J Cookies
- 1 cup sprouted spelt flour
- 1 cup brown rice flour
- 2 teaspoons baking power
- 1/4 teaspoon sea salt
- 1/2 cup canola oil
- 1/2 cup smooth peanut butter
- 1/2 cup light agave nectar
- 1 teaspoon vanilla extract
- 1 cup juice-sweetened grape or strawberry jam or jelly
- Preheat the oven to 350F.
- Line 2 baking sheets with parchment paper.
- Combine the spelt flour, rice flour, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together the canola oil, peanut butter, agave nectar, and vanilla extract.
- Add the whisked ingredients to the dry ingredients until well incorporated.
- To make large cookies, take a heaping tablespoon of dough and roll it into a ball with the palms of your hands.
- Place on 1 of the prepared baking sheets and flatten slightly.
- Using your thumb, press an indentation into the center of the cookie.
- Fill the center with 1 teaspoon of the jam.
- Repeat with the remaining dough.
- Bake for 12 to 15 minutes, until golden.
- Transfer to cooling racks to cool completely.
flour, brown rice flour, baking power, salt, canola oil, smooth peanut butter, light agave, vanilla, grape
Taken from www.epicurious.com/recipes/food/views/pb-j-cookies-379323 (may not work)