PB & J Cookies!

August 19, 2010 at 8:38 am 1 comment


I grew up in a cookie household.

We always seemed to have cookies around and they were healthy homemade ones!  I am sure I have mentioned in the past the Bionic Cookies my mom used to make.  In fact I posted a recipe here of Bionic Cookies that are great for babies 10 months and older.

The other day I was inspired to take my peanut butter cookie recipe and make it a PB & J Cookie.

My Peanut Butter Cookie recipe…

  • Uses natural peanut butter; because regular peanut butter has added sugar, salt and oils, while natural peanut butter contains only peanuts.  Read the labels of your peanut butter and check out the grams of sugar.  I would rather add the sugar myself, than add sugar on top of sugary peanut butter.
  • Has a little agave nectar as well – it has a relatively low glycemic index , but sweetens the cookies nicely.  If you don’t have agave nectar in your cupboard try honey or real maple syrup
  • Crofter's Just Fruit Spread is sweetened with grape juice

  • Uses whole grain flour. Use whole wheat or whole spelt.  These cookies are peanut buttery enough that they won’t taste too whole-grainy
  • If you want to keep the sugar in check try a sugar-free jam.  However, if something is labelled ‘sugar-free’ it most likely contains an unhealthy, sugar substitute like splenda or aspartame.  Look in your specialty grocery or health food store for a jam that is sweetened with juice, like Crofter’s ‘Just Fruit Spread’.
  • If you don’t like peanuts, feel free to us almond, cashew or hazelnut butter instead.  These cookies taste great when they are made from almond butter.

For information on when to introduce nuts to your baby go herePlease remember that peanut allergies are very serious. These cookies should only be served at home, where you know that no one has a peanut allergy.  Your child should not eat them before going to school or to the local playground as peanut oil can remain on hands for a long time and some individuals can experience an allergic reaction by touching a child with peanut residue.

Peanut Butter & Jam Cookies

  • 1/4 Cup of softened butter
  • 1/2 C natural peanut butter
  • 2/3 C sucanat or brown sugar
  • 1 T agave nectar
  • 1 tsp vanilla
  • 1 egg, beaten
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 C whole spelt or whole wheat flour
  • jam

In a medium bowl, combine the butter and peanut butter until they are smooth.  Add each ingredient one at a time, mixing well after adding each ingredient. Do not add the jam yet.

When all of the ingredients have been added and the dough is smooth, roll into small balls and place on a baking sheet covered in parchment paper.

With your (clean) thumb, press a dent in the top of each cookie.  Add a teaspoon of jam in the dent of each cookie.

Place in a 350 deg. oven and bake for 10 minutes, until the bottoms are browned.  These cookies spread slightly, so be sure not to place them too close together on the baking sheet.

Enjoy!

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Entry filed under: Allergies, Cookies, Healthy Sweets & Treats, Nuts and Seeds, Treats, wheat-free. Tags: , , , , , .

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1 Comment Add your own

  • 1. Scatteredmom  |  August 28, 2010 at 11:10 am

    YUM! I love the look of those cookies, Laurie. Thanks for participating in the blog party! I will have to try them. 🙂

    Reply

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