Tag Archives: peanut butter cookies

Sugar and Gluten Free PB&J Cookies

PB&J CookiesHappy Labor Day weekend everyone! The U.S. Census has posted a range of statistics to celebrate the holiday. For instance, in 2012 the largest occupation was retail salesperson; while in 1910 the largest occupation was farmer. The first observance of Labor Day was in 1882 when about 10,000 workers gathered in New York City for a parade. That celebration inspired similar events across the U.S., and by 1894 more than half the states were observing a “workingmen’s holiday” on one day or another. Later that year, President Grover Cleveland signed the bill making the first Monday in September “Labor Day.”

I hope that you are enjoying the long weekend. It’s always nice to have an extra day to relax and to enjoy a range of activities, which for me includes baking. For some of you it may mean back to school, which in my case includes memories of peanut butter and jelly sandwiches. Perhaps my thoughts around this time of year inspired me to try a version of Jack Deen’s Peanut Butter & Jelly Thumbprint Cookies that I noticed in the September 2, 2013 edition of People Magazine.

I removed the two types of sugar and substituted with coconut palm sugar and honey. I used my cane sugar free brand of strawberry jam, and also tried some with chocolate chips, as the middle garnish. I hope you like this sugar free version of a very tasty cookie.

Ingredients:
1 cup peanut butter
1/3 cup coconut palm sugar
3 tbs honey
1 large egg
1tsp vanilla extract
strawberry jam* (or chocolate chips^)

*St. Dalfour is a great brand of jam without cane sugar
^Endangered Species makes chocolate bars that are gluten and refined sugar free that you can cut into chunks

Preparation:
1. Preheat oven to 350 degrees.
2. Beat peanut butter, sugar, honey, egg, and vanilla extract at medium speed with an electric mixer until blended. Spoon heaping tablespoonfuls of batter on a parchment paper-ined baking sheet. Flatten dough with a fork. Make a 1/2 inch indentation in the center of each cookie using your thumb. Spoon 1/2 tsp jam (or chocolate chips) into each thumbprint.
3. Bake 12 to 14 minutes or until golden. Makes 12 cookies.

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Naturally Sweetened Nut Butter Cookies

Peanut butter cookies are tasty, especially ones that combine a satisfying crunch with chewiness. You may ask, “how can that be done?” Well, my friends, you can have a chewy cookie with a satisfying crunch if you add toasted oats and nuts to a cookie batter. I was inspired by a Martha Stewart recipe for Nutty Butter Cookies. I decided to reduce the amount of butter used, so I substituted with some unsweetened applesauce. I also substituted the refined sugar with a combination of maple syrup and honey. For my nut butter, I selected peanut, although I think almond butter would work really well too. Fortunately this recipe does not call for much nut butter, since the prices of nut butters have increased substantially during the first half of this year. I hope that you enjoy this recipe! And if you have not yet done so, please visit my home page to vote for your favorite dessert flavor. Are you a chocoholic? Or do you prefer plain vanilla? Perhaps a refreshing mint or zesty lemon? Just click the button for your choice and click “vote” – and then you will see the results so far. Thanks for participating! Enjoy your day, and your cookies.

Ingredients
1 stick butter, softened
1/4 cup unsweetened applesauce
1 cup old-fashioned oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
Coarse salt
1/3 cup maple syrup
1/3 cup honey
1 large egg
1/2 cup nut butter
1/2 cup chopped nuts

Directions
Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.

Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining 1/2 stick butter, applesauce, maple syrup and honey with a mixer on medium-high speed until fully combined. Add egg and beat until combined. Add nut butter, and beat on medium speed until well combined.

Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.

Place cookies, about a teaspoonful each, 1 inch apart on parchment-lined baking sheets. Bake until golden, 12 to 15 minutes.

I am sharing my recipe with Simply Sugar and Gluten Free, Food Trip Friday, Cybele Pascal Allergen-Free Cooking and Sweet as Sugar Cookies.