Reduced gluten pb&j thumbprint cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3/4 cup brown rice flour3/4 cup wheat flour1 cup smooth organic peanut butter w/o salt1/2 cup Smart Balance buttery spread1/2 cup light brown sugar1/2 cup turbinado organic cane sugar1/2 tsp baking powder1/2 tsp baking soda1 large organic egg1 tsp vanilla extract1/2 cup raw sugar for rolling cookies in.Your favorite fruit preserves, 1/2 tsp per cookie.
Preheat oven to 325, with rack on top setting. Line cookie sheets with parchment paper.
In a largish bowl, whisk together dry ingredients. In a large separate bowl, use an electric mixer to blend the peanut butter with the Smart Balance. Once pb and butter are smooth and well blended, add the sugars, until light colored and fluffyish. Add the egg and the vanilla, and blend on medium speed. Blend in the dry ingredients until completely moistened. Roll dough into balls and roll through the raw sugar, and place 2" apart on parchment paper. Bake for 10 minutes. Remove from oven, and use the end of a round end of the handle of a wooden spoon, or the tip of a round teaspoon to make a "thumbprint" into the cookies. While cookies are still warm, place 1/2 tsp of preserves into the cookie. Let cookies cool in a single layer on wire racks or paper towel on a clean and dry surface.
Serving Size: Makes 36 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user GLITTERFAIRY77.
In a largish bowl, whisk together dry ingredients. In a large separate bowl, use an electric mixer to blend the peanut butter with the Smart Balance. Once pb and butter are smooth and well blended, add the sugars, until light colored and fluffyish. Add the egg and the vanilla, and blend on medium speed. Blend in the dry ingredients until completely moistened. Roll dough into balls and roll through the raw sugar, and place 2" apart on parchment paper. Bake for 10 minutes. Remove from oven, and use the end of a round end of the handle of a wooden spoon, or the tip of a round teaspoon to make a "thumbprint" into the cookies. While cookies are still warm, place 1/2 tsp of preserves into the cookie. Let cookies cool in a single layer on wire racks or paper towel on a clean and dry surface.
Serving Size: Makes 36 cookies
Number of Servings: 18
Recipe submitted by SparkPeople user GLITTERFAIRY77.
Nutritional Info Amount Per Serving
- Calories: 201.2
- Total Fat: 8.1 g
- Cholesterol: 10.3 mg
- Sodium: 175.0 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 1.0 g
- Protein: 3.2 g
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