I’m sure this has been done before but I promise I didn’t purposely steal the idea from the interwebs.
Here’s how it came about. I was pretty excited about having the house to myself one night when Levi was away for work. Mostly I was excited to come home, clean my kitchen (and know it would actually stay clean!) and then not worry about cooking anything at all for dinner.
My dinner could be whatever I wanted. I ate garlic-stuffed olives. I ate some waffle fries that I found at the bottom of the freezer. (Yes, freezer burnt waffle fries! I’m living on the edge.) And rice crackers with peanut butter and jelly.
So as that was digesting … what a combination! … I started to think about how classic PB&J really was. How many different recreations of PB&J are out there? I’ve seen peanut butter & jelly ice cream, even!
I realize that peanut butter and jelly sandwich cookies are hardly some wild stretch of the imagination. I don’t care. It was something fun that I thought of on a random Thursday night in October while alone with my dogs listening to my ramblings.
This was more than just taking peanut butter cookies and slapping some jam between them and calling it a day. Okay really that’s all it was. But . . .
First, I had to figure out just what kind of peanut butter cookies to try to make. I’m not such a successful cookie baker and I haven’t made peanut butter cookies since becoming vegan, I don’t think. I certainly hadn’t posted about any if I did bake some. (Which probably means that either I never tried or if I did it was a horrible disaster and I gave up.)
I finally got a recipe to work. I was going to post it separately but really why bother? You can choose to use the full recipe below including the jam filling or you can just stick to having plain old peanut butter cookies.
These cookies flatten out quite a bit while baking. I might have crammed too many on a baking sheet but that’s okay by me. They broke apart very easily. I also feel like they take an awful long time to bake up but the end result is a nice crispy cookie that’s perfect for a sandwich cookie. Don’t expect chewy here. These are meant to be crisp.
I do have another suggestion for something that I think would be amazing – and chewy, too. Oatmeal cookies sandwiching peanut butter and jelly fillings. That’s phase two.
- 1 cup brown rice flour
- ½ cup cornstarch
- ½ cup sorghum flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup peanut butter (either smooth or chunky)
- 1 cup maple syrup
- ⅓ cup olive oil or grapeseed oil
- 1½ teaspoons vanilla
- ½ cup your favorite jam
- In a medium bowl combine brown rice flour, cornstarch, sorghum flour, baking soda and sea salt.
- In a large bowl whisk together peanut butter, maple syrup, oil and vanilla.
- Add dry ingredients to wet ingredients and stir well. The batter will be slightly soft.
- Refrigerate batter at least 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Roll out chilled dough into 1" balls.
- Spray the back of a fork with cooking spray and flatten the cookie balls lightly with the fork. You can make a criss-cross pattern if you want.
- Bake in preheated oven for 14 minutes.
- Remove from oven and let cool on baking sheet.
- Spread about 1 teaspoon jam on the bottom side of one cookie. Sandwich the jam with another cookie.
Don’t Forget To Dance
Bonobo – 1009 – Black Sands