SWEET DASH RECIPE: Gluten-Free Peanut Butter Cookies with Guava Jelly
May is Celiac Awareness Month! (Sorry, we weren’t very aware, so this recipe comes late in the month.) Celiac disease is an autoimmune digestive disease which causes the body to attack itself in response to gluten, a protein found in wheat, barley and rye. An entire chapter of A Sweet Dash of Aloha is devoted to gluten-free recipes, and, in fact, one of the cookbook’s contributing chefs, Carol Nardello, has celiac disease herself.
Chef Alyssa Moreau, who specializes in vegan cooking, developed this gluten-free vegan recipe for Peanut Butter Cookies with Guava Jelly. Yum! No gluten, no animal products, no refined sugar—no problem! Who says you have to feel like you’re missing out on anything?
Gluten-Free Peanut Butter Cookies with Guava Jelly
Recipe by Alyssa Moreau from A Sweet Dash of Aloha
Makes about 24 cookies
There is something that brings out the kid in all of us with peanut butter cookies. In this peanut butter and jelly cookie, you can play with the flavors by alternating jams in the filling. Other ideas: crystalized ginger in the batter; making a peanut butter “sandwich” by rolling out the dough between two sheets of parchment then spreading jam on half of the dough, folding over and baking and cutting into bars. (Baking time is a bit longer due to the increased thickness; add about 3-5 minutes.)
- ½ c. sorghum flour
- ½ c. brown rice flour
- ½ c. millet flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. guar gum (or xanthan)
- 4 pckts. Truvia sweetener
- 2 c. peanut butter
- ½ c. agave or honey
- ½ c. almond milk (or any milk)
- 1 T. vanilla
- ½ c. guava jelly
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium mixing bowl, combine dry ingredients. In a separate bowl, combine the peanut butter, agave, almond milk and vanilla. You may need to whisk or pulse-blend with a stick blender to incorporate all the ingredients. Add the liquid mixture to the dry and stir until it looks like a thick cookie batter.
Form into balls (about the size of a quarter) and press in the middle with your thumb or small spoon to form an indent. Place on cookie sheet and bake for 10-12 minutes; cookies should be slightly browned around the edges. Cool 5 minutes on rack, then fill cookies with a small spoonful of jelly and transfer to cooling rack.
• Omit the jelly and roll the balls in cane sugar, then flatten (criss-cross style) with a fork; baking time will be a bit shorter, so check at 8-10 minutes.
Alyssa Moreau, contributing chef author, is the Chef/Owner of Divine Creations. She has been a personal chef for private households since 2000, focusing on healthy vegetarian meals. She has taught Vegetarian/Wellness Cooking Classes for the continuing education programs at Kapi‘olani Community College since 2002.