Innovation is one of the best things about America. We might not be top in math or science, but our constant ability to think outside the box is impressive and inspiring. Anything is possible because we believe it is. In all realms, from food to technology, we are never satisfied. We believe there is always room for improvement. I say that innovative spirit is way more important than having the best grades on paper. Those grades will never go as far as innovation.
I like to think I can be pretty innovative. When I’m writing, it’s important for me to think of new and exciting stories and new and exciting ways to tell those stories. It’s fun to sit at my computer and type something no one has ever typed before.
Blogging has also inspired innovation in my life . . . or at least my kitchen! Whether I’m mashing some new flavors together or turning my favorite pie into cookies, there’s no way I’d rather spend a day than whipping up a super cool treat.
The other thing about innovation is it doesn’t always work out. I have yet to impress an agent with my creative ideas and sometimes those recipes are total failures. But the other thing about innovation is that it’s infectious. The energy it gives me makes me immediately return to the drawing board, knowing gold will soon strike.
I came up with the idea for these Flourless Peanut Butter and Jelly Cookies unsure if they’d turn out. I thought and hoped they would, but it was still a risk. With fingers crossed, I took them out of the oven and busted one open, the pretty purple blackberry jam greeting me. Success! Not only are these gluten free cookies giant, delicious, and sturdy (no crumbly cookies here!), they also taste just like a peanut butter and jelly sandwich. I hope these cookies inspire you to do something innovative in your life!
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- About ¼ cup jam (I used Smucker’s seedless blackberry)
- Line a baking sheet with parchment. In a medium bowl, stir together peanut butter, sugar, egg, baking soda, and vanilla until fully combined.
- Using a small ice cream scoop, scoop 7 rounds of dough and place them, spaced as far apart as possible, on the baking sheet. Flatten the balls of dough and place about 1 teaspoon of jam in the center of the flattened dough.
- Scoop 7 additional balls of dough and place on top of the jam. Using your fingers, smooth the dough over the jam and seal the edges, making sure as little jam as possible is peeking out. Refrigerate for at least 1 hour and up to overnight.
- When ready to bake, preheat oven to 350 degrees F. Bake cookies for 13-15 minutes, rotating halfway through if necessary, until they are crinkled and slightly firm on top. Serve warm or cool completely on tray. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.
Additional chilling time is required
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Please check out all the other Sunday Supper dishes!
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Lemon and Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Rolled Greek Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All things Sweet
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
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