Saturday, September 15, 2007
Peanut Butter and (STRAWEBERRY) Jam Cookies
These are really delicious,wheat free and refined sugar free.
Peanut Butter and Jam Cookies from the Real Food Daily Cookbook.
2.5 c barley flour
2.25 c oat flour
3/4 t baking soda
1/2 t salt
2.5 c peanut butter
1.75 c maple syrup
.75 c canola oil
.75 c soymilk
.5 c jam/preserves
*I also added 1 t vanilla extract.
Preheat over to 325.Mix dry ingredients.In a seperate bowl with an electric mixer beat the peanut butter and other wet ingredients to blend.Add flour mixture and beat until blended well.
Scoop about 1/3 cup of dough for each cookie onto sheet,spacing 1 inch apart.Using a wooden spoon,or your finger,make a hole/indent in the middle of each cookie.Fill will jam and mound it just above the top of the cookie.
Bake 22 minutes or until cookies puff and become plae golden.For cooling I did 5-10 minutes on sheet,and then on wire rack.