A great treat for children of all ages. Who can resist PB&J? For peanut allergies, substitute soy nut or other nut butter of your choice. For gluten allergies, replace the spelt flour with garbanzo bean flour. Although not essential, organic peanut butter will offer the best taste and quality.
Recipe information
Yield
makes 1 1/2 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
Combine the spelt flour, rice flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together the canola oil, peanut butter, agave nectar, and vanilla extract. Add the whisked ingredients to the dry ingredients until well incorporated.
Step 3
To make large cookies, take a heaping tablespoon of dough and roll it into a ball with the palms of your hands. Place on 1 of the prepared baking sheets and flatten slightly. Using your thumb, press an indentation into the center of the cookie. Fill the center with 1 teaspoon of the jam. Repeat with the remaining dough. Bake for 12 to 15 minutes, until golden. Transfer to cooling racks to cool completely.
