When it comes to baking, I like a challenge...as long as the end result is edible. Having already "veganized" several of my favourite recipes, I am now taking on the challenge of developing gluten-free recipes that are tasty enough to serve to gluten-eating folks.
One of my favourite cookies is the peanut butter and jam variety, so I decided to find out just how well they translate to gluten-free. With the help of some gluten-free all purpose flour, a little xanthan gum and some egg replacer powder, I prepared the dough. Of course, I rolled the cookie balls in sugar, because I'm decadent like that.
I baked the cookies for 5 minutes, made indentations, put 1/2 tsp of strawberry jam on each cookie and returned them to the oven for 10 minutes.
If you will be serving the cookies to somebody on a strict gluten-free diet, be sure to check the labels on all packaged ingredients.
I could hardly wait to try them. The cookies were barely out of the oven when I had the kettle boiling for tea. I'm happy and a little bit sorry to say that they were delicious. Happy because I wish to help you discover a new favourite gluten-free treat. Sorry because I ate three of them...in the morning...and a few more later.
Serve these cookies to the most skeptical friend or relative and watch them devour them with glee. They will never know they are vegan and gluten-free. My kids sure didn't.
Gluten-free Peanut Butter and Jam Cookies
Keywords: bake gluten-free vegan vegetarian peanut butter cookie
Ingredients (24 cookies)
- 1 cup all purpose gluten-free baking flour
- 1/4 tsp xanthan gum
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup creamy peanut butter
- 1/4 cup vegan margarine, melted
- 1/2 cup brown sugar
- 1 tsp powdered egg replacer mixed with 2 Tbsp water
- 1 tsp vanilla
- sugar for rolling
Preheat oven to 375°F.
In a medium bowl, stir together flour, xanthan gum, salt and baking soda. In a large bowl, whisk together peanut butter, melted margarine, brown sugar, egg replacer mixture and vanilla.
Add the dry ingredients to the wet ingredients and stir together until dough forms.
Form 1-inch balls with a spoon and your hands. Roll each ball in sugar and place on a baking tray. Bake for 5 minutes.
Using a small spoon, make a small indentation in the middle of each cookie. Fill each cookie with 1/2 teaspoon of jam.
Return cookies to the oven and bake for another 10 minutes until golden.
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