Wednesday, May 15, 2013

Gluten-free Peanut Butter and Jam Cookies


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



by Joann MacDonald
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
  • jam
Instructions
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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Linking to Pure Ella's Baby Shower and Full Plate Thursday and Riverton Housewives Round Up and Mad Skills Party:

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HungryLittleGirl
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10 comments:

  1. Wow. Now those look tasty!! I just love peanut butter cookies in general.

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  2. These look really delicious! I love the combination of peanut butter and jam and can't imagine how tasty it would be in cookie form. I'll definitely keep this recipe in mind if I need to cook for any gluten free folks.

    Visiting from Healthy Vegan Friday :)

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    Replies
    1. Thanks for visiting. If you want to make them for yourself, you can take out the xanthan gum and use regular flour. :)

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  3. HUGE hugs from the bottom of my gluten free heart-- my wheat allergy thanks you profusely though my waistline is no longer speaking to you :)

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    Replies
    1. You are funny. :) I lost count of how many of these I ate - lots! I temporarily forgot about my waistline...just until all the cookies were gone.

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  4. oh my goodness!! these look amazing!! I am so making these tomorrow!

    xo em

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    Replies
    1. Let me know if you love them (and eat them) as much as me! ;)

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  5. Awesome looking recipe. Any ideas on how many eggs to use for those GF folks not vegan? Thanks.

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    Replies
    1. Thanks Kelly. One egg will do. Enjoy!

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