its peanut butter jelly time

peanut butter jelly time
peanut butter jelly time
(btw – this is when you’d break out in dance)

annnnnyways… i have had this recipe clipped to my oven for almost a month now, waiting for the right lazy weekend afternoon to make these ‘peanut’ butter cookies – with a TWIST of course!

i couldn’t decide if i wanted to make them the peanut butter and jelly flavor or the peanut butter and chocolate version – decisions, decisions – SO i went with both! i split the dough in half once it was all mixed up and added in craisins to one half and mini chocolate chips to the other half. while consuming them, i am still torn as to which i like more, they’re both pretty slammin’


1/2 c. granulated sugar
1/2 c. packed brown sugar
1/4 c. Earth Balance ‘Butter’ (dairy and soy free)
1/4 c. vegetable shortening
1/2 c. sunflower seed butter
1 egg (via Egg Re-placer)
1 1/4 c. GF flour (the mix can be found at the bottom of this page)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
OPTIONAL: craisins to make it PB&J flavor or mini chocolate chips

Combine the sugars, ‘butter’, shortening, sunflower seed butter and ‘egg’.
Mix in the remaining ingredients.
Cover and refrigerate for at least 3 hours… I know, the wait killed me too, but you’ll be happy you waited!
THEN – Heat oven to 375 degrees.
Roll dough into 1 1/4 in balls and place 3 in. apart on cookie sheet.
Flatten in criss-cross pattern with fork.
Bake until light brown 9-10 min.


check out more tasty, allergy-friendly recipes on my RECIPES page


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