Gluten Free PB&J Cookies
½ Cup Chunky Organic Peanut Butter
¾ Cup Smooth Almond Butter
¾ Cup Organic Granulated Cane Sugar
1 Organic Egg
1 tsp Vanilla Extract
2 TBS Fruit Preserves (* I like to use Seedless Raspberry)
Preheat oven to 350 degrees F
In a Medium bowl, beat the egg, then mix in the Peanut Butter, Almond Butter, Cane Sugar, and Vanilla, until fully incorporated.
Using a small spoon, scoop about 1 tablespoon of dough onto an ungreased cookie sheet. Make a small indention on the top of each dough ball with your finger or handle of a wooden spoon. Fill each of the holes with the fruit preserves.
Bake for 10-12 minutes. Allow cookies to cool on the cookie sheet for a few minutes, then transfer to a clean plate or wire rack to cool completely.
Serve and enjoy with a glass of organic milk or almond milk! Then go do your homework….
Pairs Well With
As a kid, I loved Peanut Butter and Jelly sandwiches! After a walk down memory lane, I was inspired to up the anti and develop a new “afterschool snack” style recipe! These little jems are gluten-free and protein packed! Hope you like them as much as I do!