With my appreciation and a great big Shout-Out to Shoshana at Couldn’t Be Parve blog. These cookies rock. And so easy to make. I must admit, I was a disbeliever that you could actually make cookies without flour, but let the record show that this recipe is for real. I used crunchy almond butter instead of peanut butter, and a combo fruit jam of strawberry, blueberry, and pomegranate. These are fantastic. As Shoshana suggested, these would work great for Passover, and for all of my gluten-free friends, too.
Almond butter and jelly sandwich cookies
1 cup almond butter, plus additional for making the sandwiches
1 cup brown sugar (a combination of white and brown will work well too)
1 egg, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
your favorite jam
Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Combine all of the cookie ingredients in a large bowl and stir well. Scoop out teaspoon sized balls of cookie dough and space them two inches apart on the cookie sheets. Using a fork dipped in sugar, gently press the cookies down. Rotate the fork and press again to make the classic peanut butter cookie pattern. The dough is quite sticky so it is important to keep re-sugaring the fork to keep it from sticking. Bake the cookies for 10 – 12 minutes, or until lightly set and browning around the edges (mine were actually done in 9 minutes!). The tops should still be light.
Remove pans from the oven and let cool for a couple of minutes. Transfer cookies to a cooling rack and let cool completely.
Turn half of the cookies over and spread the bottoms with a thin layer of almond butter. Top with a teaspoon of jam and spread almost to the edges of the cookie. Top with remaining cookies. Makes 12 or 13 sandwiches, depending how big you made your cookies (I only had 12, original recipe called for 13).