Gluten-Free Peanut Butter Cookies

I honestly believe that peanut butter is one of the things that makes the world go round (sorry to those of you who are allergic). It has always been one of the staples of my diet growing up. There were peanut butter sandwiches (no jelly), peanut butter patties (also known as Tagalongs), I put peanut butter on my oreos, peanut butter chips and cups on ice cream, and just peanut butter on a spoon to lick as a snack. But strangely, I never really had peanut butter cookies.

So on one of my days off from work, I decided to try the ultimate peanut butter cookie. These cookies are gluten-free, flourless goodness. This means they’re pretty much pure peanut butter and sugar which is fine by me. They’re very crumbly but in the most delicious way. They are super easy and quick to make as well.

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Peanut Butter and Jelly Pop Tarts

Peanut Butter and Jelly Pop Tarts

So I got super bored today and impatient waiting for my order of yeast to come from Amazon and decided to work with what I have and make peanut butter and jelly pop tarts. The recipe is from Smitten Kitchen and worked like a charm. I used all white flour instead of opening my new wheat flour. Everything went really smoothly until it was time to roll out the dough. Obviously, being in college doesn’t mean you have common sense so I have no rolling pin. Instead, I hand molded it and rolled with a jar of peanut butter and roll of duct tape. The thickness of the dough seemed to turn out fine. I didn’t have a ruler so the edges are a little rough but they turned out well. I think the mounds of peanut butter jelly mix are a little high for the normal pop tart filling, but that’s what repetition is for, to improve. The tarts were so filling! I’ve just been giving them away to people on my floor. But once I make it to Wegmans again, I’ll make cinnamon sugar pop tarts!

2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Peanut Butter and Jelly Filling

5 tablespoons jelly (I used grape)

4 tablespoons creamy peanutbutter