PB&J Cookies

These cookies are as cute as they are tasty. Kids can’t get enough of them, so make lots and stock up! The most important ingredient in this recipe is the jelly. Find a brand that does not contain refined sugar or corn syrup or sugar-free sweeteners. Look for one that is sweetened only with fruit. You may have to go to a natural food store to find it, but the extra effort is so worth it. Not only does the naturally sweetened jelly taste better, you’ll rest easy knowing that your kids (and you) are eating a treat that is highly nutritious.

Here’s what you need:

• 2/3 cup nondairy,  nonhydrogenated butter (EarthBalance)
• 3/4 cup Sucanat
• 1 cup natural peanut butter
• 1/4 cup rice milk
• 2 teaspoons vanilla
• 1 1/2 teaspoons baking powder
• 2 cups whole wheat pastry flour
• 1/2 cup oats, coarsely ground
• 1/2 cup naturally sweetened jelly (I use St Dalfour)

1. Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
2. Beat the butter, sucanat, peanut butter, rice milk and vanilla until creamy. In another bowl combine the baking powder, flour and oats. Add the dry ingredients to wet ones and mix until fully combined.
3. Roll the dough into 1 inch balls and place them on the prepared cookie sheet. Create a well in the center of each ball by pressing with your thumb or a spoon. Fill each cookie with a spoonful of jelly.
4. Bake for 10 minutes. Cool on the pan for a couple of minutes before transferring to a wire rack.

*Tip: Use 2 kinds of jelly with contrasting colors to create a dramatic presentation.

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