Gluten-Free PB&J ... Cookies!


Today is going to be a great day (and not just because of those cookies)! My mom and youngest brother, Isaac, are in town to visit us for Dan's show this weekend and I am so excited to spend some time with them. They arrived last night and we had an opportunity to visit for a little, but today is going to be busy with a walk with my mom this morning, breakfast for all four of us, some shopping, more visiting, getting ready for Dan's show and, of course, opening night!

As I have mentioned before, Dan had an opportunity to choreograph for this weekend's show, New Music for New Dance. The company's dancers will participate in performances generated by a collaboration between three up-and-coming choreographers (one of them being Dan!) and three original music scores created by selected composers. All of the finalists were chosen as a part of a national competition.

So, anyway, like I said: Fun, fun, FUN!

I made these Penny's PB&J Cookies yesterday as a part of Day 22 of the Gluten-Free with Rachael Ray Challenge and also as a special treat for my brother (who also has Celiac disease).

I don't know about you, but peanut butter and jelly is one of my favorite sandwiches (yes, there's a five-year-old girl trapped inside of me), so when I saw these cookies, I knew it was a MUST that I try them.

They are really quite simple to make, too. Here are the deets:


RR's Ingredients The G-Spot Used
  • 1/2 cup all-purpose flour
  • 1 cup of gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking powder
  • ____________________
  • 1/4 teaspoon baking soda
  • ____________________
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter
  • 1 cup creamy peanut butter
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 large egg
  • 3 tablespoons plus 1 teaspoon strawberry jelly
  • 3 tablespoons plus 1 teaspoon raspberry jelly
  • 1/4 cup plus 2 tablespoons confectioners' suga
  • 1/4 cup plus 2 tablespoons confectioners' sugar
  • 1½ tablespoons whole milk
  • 1½ tablespoons whole milk


NOTES: Some gluten-free flours are more absorbent than others, especially when being put in place of all-purpose flour. As I made this recipe, I noticed the batter was too runny, and I needed to add more flour. This is most likely because of the fat content of peanut butter that, when mixed with the butter, caused a more soft batter. I doubled the flour content to be sure my batter had more of a stiff consistency and would, therefore, bake properly. I used the G-Spot Gluten Free Baking Flour Blend, but I also like Bob's Red Mill and King Arthur mixes. I also used raspberry jelly in place of the strawberry because that is what I had on hand, but feel free to use whatever flavor you would like!


Directions:

  1. Preheat the oven to 350°. In a small bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
  2. In the bowl of a mixer, blend 3/4 cup of the peanut butter with the butter on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the reserved flour mixture until just combined.
  3. Using a small (1½-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 ungreased baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about 1/2 teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.
  4. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.


These PB&J darlings are this girl's cookie dream! They pack the perfect amount of peanut butter flavor, and the texture is nice and crispy, but soft on the inside.


MUST. MAKE. PEANUT BUTTER AND JELLY. COOKIES.


Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer's products for allergens and/or cross-contamination issues.)

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Today is going to be a jam-packed day, but at least it's busyness of the fun sort! I am off to walk with my mom soon and I'm sure we'll chat it up the entire time. But that's one of the great parts about exercising with someone -- you get to spend time together and burn calories!

I'm curious: What's your preferred way to exercise? Solo or with a pal?