Sincerely Carolina

recipes. lifestyle. fitness. fun.


Day Twenty-Two: Gluten-Free with RR Challenge — PB&J … Cookies!

by caroline

Today is going to be a great day (and not just because of those cookies)! My mom and youngest brother, Isaac, are in town to visit us for Dan's show this weekend and I am so excited to spend some time with them. They arrived last night and we had an opportunity to visit for a little, but today is going to be busy with a walk with my mom this morning, breakfast for all four of us, some shopping, more visiting, getting ready for Dan's show and, of course, opening night!

As I have mentioned before, Dan had an opportunity to choreograph for this weekend's show, New Music for New Dance. The company’s dancers will participate in performances generated by a collaboration between three up-and-coming choreographers (one of them being Dan!) and three original music scores created by selected composers. All of the finalists were chosen as a part of a national competition sponsored by the Miriam Rosenthal Memorial Trust Fund.

I actually wrote an article about it for the local city paper. Check it out, here!

So, anyway, like I said: Fun, fun, FUN!

I made these Penny's PB&J Cookies yesterday as a part of Day 22 of the Gluten-Free with Rachael Ray Challenge and also as a special treat for my brother (who also has Celiac disease).

I don't know about you, but peanut butter and jelly is one of my favorite sandwiches (yes, there's a five-year-old girl trapped inside of me), so when I saw these cookies, I knew it was a MUST that I try them.

They are really quite simple to make, too. Here are the deets:

RR's Ingredients The G-Spot Used
  • 1/2 cup all-purpose flour
  • 1 cup of gluten-free flour 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking powder
  • ____________________
  • 1/4 teaspoon baking soda
  • ____________________
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter
  • 1 cup creamy peanut butter
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  •  3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 large egg
  • 3 tablespoons plus 1 teaspoon strawberry jelly
  • 3 tablespoons plus 1 teaspoon raspberry jelly
  • 1/4 cup plus 2 tablespoons confectioners’ suga
  • 1/4 cup plus 2 tablespoons confectioners’ sugar
  • 1½ tablespoons whole milk
  • 1½ tablespoons whole milk


NOTES: Some gluten-free flours are more absorbent than others, especially when being put in place of all-purpose flour. As I made this recipe, I noticed the batter was too runny, and I needed to add more flour. This is most likely because of the fat content of peanut butter that, when mixed with the butter, caused a more soft batter. I doubled the flour content to be sure my batter had more of a stiff consistency and would, therefore, bake properly. I used the G-Spot Gluten Free Baking Flour Blend, but I also like Bob’s Red Mill and King Arthur mixes. I also used raspberry jelly in place of the strawberry because that is what I had on hand, but feel free to use whatever flavor you would like!



  1. Preheat the oven to 350°. In a small bowl, stir together the flour, baking powder, baking soda and salt. Set aside.

  2. In the bowl of a mixer, blend 3/4 cup of the peanut butter with the butter on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the reserved flour mixture until just combined.

  3. Using a small (1½-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 ungreased baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about 1/2 teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.

  4. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners’ sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.



These PB&J darlings are this girl's cookie dream! They pack the perfect amount of peanut butter flavor, and the texture is nice and crispy, but soft on the inside.



Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)


Today is going to be a jam-packed day, but at least it's busyness of the fun sort! I am off to walk with my mom soon and I'm sure we'll chat it up the entire time. But that's one of the great parts about exercising with someone — you get to spend time together and burn calories!

I'm curious: What's your preferred way to exercise? Solo or with a pal?