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

1. Preheat the oven to 350F.
2. Line 2 baking sheets with parchment paper.
3. Combine the spelt flour, rice flour, baking powder, and salt in a large bowl.
4. In a separate bowl, whisk together the canola oil, peanut butter, agave nectar, and vanilla extract.
5. Add the whisked ingredients to the dry ingredients until well incorporated.
6. To make large cookies, take a heaping tablespoon of dough and roll it into a ball with the palms of your hands.
7. Place on 1 of the prepared baking sheets and flatten slightly.
8. Using your thumb, press an indentation into the center of the cookie.
9. Fill the center with 1 teaspoon of the jam.
10. Repeat with the remaining dough.
11. Bake for 12 to 15 minutes, until golden.
12. 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)