Peanut Butter & Jelly Sandwich Cookies

Soooo I made peanut butter cookies. With chickpeas. Don’t look at me like that…

They were a recipe my mom wanted to try. The cookies were good! But they needed an extra little something. So, they became…

Peanut Butter & Jelly Sandwich Cookies

Adapted from this recipe

1/2 cup canned chickpeas, not drained*
1 cup peanut butter
1/4 cup regular butter, softened
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup whole wheat flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
1/4 teaspoon red pepper flakes, or more to taste
Peanut butter for filling
Your favorite jelly for filling

Preheat oven to 350°F. Line two large cookie sheets with parchment paper and set aside.

*Pour chickpeas into a 1-cup measuring cup and pour in enough chickpea liquid just to cover the beans; puree chickpeas and their liquid in a blender or mini food processor or using an immersion blender.

In a large bowl with an electric mixer, cream peanut butter, butter and sugar until light and fluffy. Add vanilla and egg; mix well again. Add pureed chick peas; blend thoroughly with mixer. Add flour, salt, baking soda and red pepper flakes; mix again.

Shape rounded tablespoonfuls of cookie dough into small balls. Place dough on prepared cookie sheets, leaving at least 2-inches between cookies.

When a cookie sheet is filled, press each ball down with palm of your hand to flatten. Then flatten cookies even more by making cross-hatch marks with back of a fork.

Bake until cookies turn slightly golden, about 12 to 15 minutes depending on desired crispness. Let cool on cookie sheet for 1 to 2 minutes and then remove to a wire rack to cool completely.

After cooling, spread a little schmear of pb on the underside of a cookie, and a little dollop of jelly of another. Squish together. Stack the sandwiches on top of each other for a whimsical presentation.

They were a bit softer than I’d like upon eating them alone. I’d cook them the full cooking time instead. Also, I stupidly left out the salt, thinking that the salt from the canned chickpea liquid would be enough; however, the cookie wasn’t that flavorful itself. Coupled with using unsalted peanut butter, the cookie lacked flavor. With the addition of the 1/2 teaspoon of salt and longer cooking time these would be delectable. However, it all worked out, because these cookies became the perfect vessel for mini peanut butter & jelly sandwiches!

I had some help with these cookies’ photoshoot from my dad, by way of some random Christmas decor and leftover poster board from some project or another. That Santa man is creepy though. And no one knows where he came from… which is a little bit alarming. But, I guess he goes with the whole Christmas cookies thing. I should have photographed this with a glass of milk to complete the picture…


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