Almond Butter and Jelly Cookie

Tuesday, 24 August 2010 12:22

Almond Butter & Jelly Cookies

• ¼ cup unsalted butter, at room temperature
• ½ cup agave nectar
• ½ cup unsweetened applesauce
• ¾ cup creamy almond butter
• 1 cup garbanzo bean flour
• 1 cup brown rice flour
• ¾ teaspoon xanthan gum
• ½ teaspoon baking soda
• 1/8 teaspoon salt
• your favorite all-fruit, sugarless preserves

Note: You can find ingredients like garbanzo bean flour at your local health food store or at a grocery with serve-yourself bulk food bins.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Using an electric mixer, cream the butter until soft. Add the agave nectar and beat until very light, about 5 minutes. Add the applesauce and mix until blended. (The mixture will appear curdled, but that's ok.) Put almond butter in the microwave for 20 to 30 seconds until it's soft but not hot. Add to butter mixture and mix well.

Sift the garbanzo bean flour, brown rice flour, xanthan gum, baking soda, and salt together. Add slowly to the wet ingredients and mix well. Cover and let sit for at least an hour before baking.

Use a small ice cream scoop or a cookie scoop with a spring release to scoop dough. Roll into a ball using clean hands and place on sheet. Using your thumb, press down into the center of each cookie and fill the hollow with ½ teaspoon of sugarless fruit preserves.

Bake for 10 to 12 minutes until set. (Cookies will seem under baked.) Let cool on a baking rack. Try not to eat them all at once!

Makes 24 medium sized cookies

Adapted from the Simply Sugar and Gluten-Free site.