Peanut Butter and Jelly Cookies

Preheat oven to 350°. Combine in large bowl:

  • 1/2 cup brown rice syrup
  • 1/2 cup unsalted peanut butter
  • 1 tbsp oil
  • 1 egg or 2 tbsp soymilk

Whisk together separately:

  • 3 cups whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt

Add dry ingredients to wet ingredients and work into a slightly sticky dough. Roll into 3/4 inch balls and press onto a cookie sheet to make a depression in the middle like thumbprint cookies. Spoon a small amount of

  • raspberry or other jam

into each depression.

Bake for about 10 minutes — until risen but still soft to the touch. Take care not to overbake.