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Peanut Butter and Jam Cookies

Source of Recipe


From "The Real Food Daily Cookbook" by Ann Gentry






List of Ingredients



• 2-1/2 cups barley flour
  
• 2-1/4 cups oat flour
  
• 3/4 tsp baking soda
  
• 1/2 tsp sea salt
  
• 2-1/2 cups creamy peanut butter
  
• 1-3/4 cups maple syrup
  
• 1/4 cup canola oil
  
• 1/4 cup plain soy milk
  
• 1/2 cup raspberry preserves
  






Instructions



1. Line 2 heavy baking sheets with parchment paper. Stir barley flour, oat flour, baking soda and salt in a bowl to blend. Using an electric mixer, beat peanut butter, maple syrup, oil and soy milk in a large bowl to blend. Add flour mixture and beat just until blended.
   
   
2. Using an ice cream scoop, scoop about 1/3 cup dough for each cookie onto prepared baking sheets, spacing 1 inch apart. Using end of a wooden spoon, make an indentation about 1/2-inch in diameter that goes to, but not through, bottom of each cookie. Spoon preserves into a small resealable plastic bag. Using scissors, cut off one bottom corner of the bag. Use this homemade pastry bag to pipe preserves into each indentation, mounding it just above the top of the cookie.
   
   
3. Bake in a preheated 325° F oven 22 minutes, or until cookies puff and become pale golden. Set baking sheet on a wire rack to cool. The cookies will keep 2 days, stored in an airtight container and at room temperature.
   
   Makes about 2 dozen.