Gluten-Free PBJ Cookies

I'm attending a potluck tomorrow and was asked by the host to bring a dairy-free, gluten-free dessert. Given that I've still got a few days of laziness before school starts again I decided to spend some time making up a recipe. I'm still very new to gluten-free baking so if anyone with more experience wants to share advice I will gladly take it!

Gluten-Free PBJ Cookies (makes 12)

1 Tbls. ground flax seed
3 Tbls. cold water
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup smooth peanut butter
3 Tbls. vegan butter, melted
1/4 cup sugar
2 Tbls. jelly (any flavor), divided

Preheat your oven to 350 F. In a small bowl combine the flax seed and water to make a "flax egg." Put this in the freezer to set for a few minutes while you prepare the rest of the ingredients.

In another bowl combine the flours, baking soda, baking powder, and salt.

In a large bowl, melt the peanut butter and the butter. Stir in the sugar and the flax egg.

Next, stir in the flour mixture. It will be fairly dry and just stick together - I used my hands to knead the last bit.

Shape 12 large flattened marbles onto a cookie sheet. Press your thumb into the top of each one to make a small well. If the cookies crack on the sides when you do this, just push them together and re-shape.

In each well, put 1/2 tsp. of jelly. 

Bake for 15 minutes or until cookies just start to brown around the edges.