It’s cooke Sunday. When I saw this recipe on Chef Linda’s blog – she is the Director of Compassionate Cuisine at The Catskill Animal Sanctuary – I went into my pantry and luckily I had all of the ingredients on hand except I subbed sunflower oil for coconut oil. They came out fantastic – they are gluten-free and full of good ingredients.
I have to say I am impressed with myself. I always thought the kind of cookies would be more complicated but it is really just a matter of making a thumbprint (or a spoon print!)
This recipe makes a baker’s dozen using a 3 tablespoon ice cream scooper. I like big cookies but you can easily use a smaller measure like a tablespoon (as the original recipe says to.)
1 cup whole oats
1 cup unsalted peanuts
1 cup brown rice flour
1 teaspoon vanilla powder
1 teaspoon salt
1/2 cup sunflower oil (or other oil)
1/2 cup maple syrup
Jam or preserves (I used organic raspberry)
Preheat oven to 350. Line a baking sheet with parchment paper.
Coarsely grind the oats in the food processor. Add peanuts to the ground oats and process again until the mixture looks like sand. Add the brown rice flour, vanilla powder and salt and pulse a few times until combined.
Add the oil and maple syrup and process until the dough comes together.
Using the ice cream scooper, scoop up the dough and the roll between your hands forming a round cookie. Then press it down on the baking sheet to make a circle. Leave about 2 inches between each cookie.
Work the back of the tip of a spoon around the center of each cookie and press down to make an indentation for the jelly.
Take two spoons, and with one, scoop up some jelly and use the other spoon to push the jelly off the first spoon and into the indentation. You may have to work the dough back together if the edges break a little.
Bake for 25 to 30 minutes or until the edges turn nice and brown. Let cool completely so they have time to really firm up. Enjoy!
6 thoughts on “Peanut Butter & Jelly Cookies”
Could I swap out rice flour for all purpose flour, and maple syrup for sugar?
i don’t know how all purpose will do in terms of the texture nor am i sure what maple syrup will do in terms of the ratio of wet to dry. it isn’t my recipe and i don’t know the science behind it!
I just read this post and immediately jumped up and made these cookies. I did use wheat flour and honey instead of maple syrup – texture was fine and they are super delicious – still hot but delicious. Who knew really good cookies could be this easy!
Hi – thanks for your interest in this recipe and for posting! you can sub other flours for the rice flour, texture will change slightly, but I’ve done it and it’s still delish. If you remove the maple syrup, you’ll need another 1/2 cup of liquid, so up your oil by that amount and see what you think. I’ve always used syrup in this recipe so I can’t voice for how they will come out…but they’re cookies, how bad can they be?!
linda! thanks for stopping by. i absolutely love the cookie batter and i am going to make another version with a chocolate ganache center. lisa!