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Gluten Free PBJ Cookies

rpic_20170626184439_lg

Prep Time: 20 Minutes

Total Time: 32 Minutes

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Ingredients

  • 1 C. millet flour
  • 1/4 C. Clabber Girl® Corn Starch
  • 1 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Clabber Girl® baking powder
  • 1/2 tsp. salt
  • 6 Tbsp. butter
  • 1 C. peanut butter
  • 2/3 C. honey
  • 1 egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • Polaner® All-Fruit, Strawberry, Raspberry, Apricot (your choice)
  • 1/4 C. sugar for garnish

Directions

  1. Preheat the oven to 350˚F.
  2. Prepare 2 baking sheets with parchment or a silicone baking mat.
  3. Whisk together the flour, cornstarch, baking soda, baking powder and salt. Using an electric mixer, cream the butter and peanut butter to combine, and then add the honey followed by the egg and vanilla. Add the flour mixture to combine.
  4. Drop the cookies by the tablespoonful onto a prepared cookie sheet leaving room for the cookies to spread, about 12 cookies per sheet. Sprinkle each cookie with about 1/4 tsp. of sugar for extra sweetness and a nice sparkle.
  5. For traditional peanut butter cookies, press down the cookie dough with the tines of a fork.
  6. For the jam filled, make an indentation in the center with your thumb and fill with a generous 1/2 tsp. of jam. The plain peanut butter cookies are ready in about 10 minutes while the jam filled tend to need about 12 minutes.
  7. Cool cookies on a rack and store in a cookie jar.

Gluten Free PBJ Cookies

rpic_20170626184439_lg

Prep Time: 20 Minutes

Total Time: 32 Minutes

Ingredients

  • 1 C. millet flour
  • 1/4 C. Clabber Girl® Corn Starch
  • 1 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Clabber Girl® baking powder
  • 1/2 tsp. salt
  • 6 Tbsp. butter
  • 1 C. peanut butter
  • 2/3 C. honey
  • 1 egg
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • Polaner® All-Fruit, Strawberry, Raspberry, Apricot (your choice)
  • 1/4 C. sugar for garnish

Directions

  1. Preheat the oven to 350˚F.
  2. Prepare 2 baking sheets with parchment or a silicone baking mat.
  3. Whisk together the flour, cornstarch, baking soda, baking powder and salt. Using an electric mixer, cream the butter and peanut butter to combine, and then add the honey followed by the egg and vanilla. Add the flour mixture to combine.
  4. Drop the cookies by the tablespoonful onto a prepared cookie sheet leaving room for the cookies to spread, about 12 cookies per sheet. Sprinkle each cookie with about 1/4 tsp. of sugar for extra sweetness and a nice sparkle.
  5. For traditional peanut butter cookies, press down the cookie dough with the tines of a fork.
  6. For the jam filled, make an indentation in the center with your thumb and fill with a generous 1/2 tsp. of jam. The plain peanut butter cookies are ready in about 10 minutes while the jam filled tend to need about 12 minutes.
  7. Cool cookies on a rack and store in a cookie jar.

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