Quinoa PB&J; Cookies
Delicious gluten-free cookies made with quinoa flour, featuring a perfect combination of creamy peanut butter and sweet jam or jelly. These thumbprint cookies offer a healthy twist on the classic PB&J sandwich.
Ingredients
- •1 spray Cooking spray or vegetable oil
- •1½ cups mixed sugars
- •8 tablespoons unsalted butter
- •1 cup creamy peanut butter
- •1 teaspoon pure vanilla extract
- •1½ cups quinoa flour
- •½ teaspoon baking powder
- •½ teaspoon salt
- •½ cup strawberry jam or grape jelly
Cooking Instructions
- 1.
1. Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. If using parchment paper, lightly coat it with vegetable oil or cooking spray.
10 min
- 2.
2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla.
5 min
- 3.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Beat the flour mixture into the peanut butter mixture a small amount at a time.
5 min
- 4.
4. Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart. Roll the dough between your palms and make a dip with your thumb in each. Fill each dip with 1/2 teaspoon jam or jelly.
10 min
- 5.
5. Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a cooling rack and cool completely before serving.
15 min
