Pb and J sandwich cookies (Vegan, Gluten Free)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Prepare the flax egg: In a small bowl, combine the ground flax meal and water; stir and set aside for 5–10 minutes to thicken. Combine dry ingredients: In a medium bowl, whisk together the gluten-free flour blend, PB2 powder, baking soda, and salt. Cream wet ingredients: In a large mixing bowl, beat the softened vegan butter, brown sugar, and cane sugar until light and fluffy. Add the thickened flax egg and vanilla extract, beating well. Mix dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix. Portion and bake: Roll the dough into small balls (about 1–1.5 tablespoons each) and place them on the prepared baking sheets. Flatten them gently with a fork in a criss-cross pattern to form the classic peanut butter cookie look. Bake for 10–12 minutes, or until the edges are lightly golden brown. Allow the cookies to cool completely on the baking sheet as they will be delicate when warm. Assemble the sandwiches: Once cooled, spread smooth peanut butter on the flat side of one cookie. On a second cookie, spread a small amount of raspberry currant jam. Sandwich the two halves together.

Step 2

In a large mixing bowl, beat the softened vegan butter and peanut butter together with an electric mixer on medium speed until smooth and well combined. Turn the mixer to low speed and gradually add the powdered sugar, one cup at a time, until fully incorporated. Add the vanilla extract and salt, then increase the mixer speed to high and beat for 1–2 minutes until the mixture is light and fluffy. If the mixture is too stiff, add non-dairy milk one tablespoon at a time until you reach your desired piping consistency. Use immediately to fill your cooled cookies, or store in an airtight container in the fridge for up to a week.

Step 3

Prepare the fruit: Wash the currants and remove them from their stems. Gently rinse the raspberries. Cook the currants: Place the currants in a large saucepan with the water. Cover and bring to a boil, stirring gently, until the currants pop and soften, about 5 minutes. Strain: Press the cooked currants through a sieve or food mill to remove the seeds and skins, collecting the pulp/juice in a bowl. Discard the solids. Combine and boil: Mix the currant puree, raspberries, and sugar in a large pot. Bring to a boil, stirring constantly, until the sugar dissolves. Set the jam: Boil the mixture hard, stirring occasionally to prevent sticking, until it reaches the gelling point (around 220°F or 105°C). This usually takes about 10–20 minutes. You can test by putting a small amount on a cold plate; if it wrinkles when pushed, it's ready. Jar: Remove from heat, skim any foam, and pour the hot jam into sterilized jars. Seal: Seal the jars and process in a boiling water bath for 5 minutes for long-term storage.