True story, when I was in college I had the most shit eating habits known to man. My diet basically consisted of pasta, Mac & Cheese from the box, Flaming Hot Cheetos on the reg, & my all time fave- Uncrustables.

Yes, you heard right UNCRUSTABLES. You know, those frozen PB&J pies in the freezer section at Target? I was obsessed & now I’m embarassed. Really though, I must have had a speedy metabolism back in my younger days (LOL) because if I ate like that today… man oh man who knows where I’d be (but probably enrolled in Jenny Craig).

If it wasn’t for my gluten free diagnosis, a.k.a. the reason I slept like a zombie & was habitually missing my morning classes, chances are I would have never changed. Although I would really like to think I would’ve eventually smartened up/researched GMO’s/ & cut that crap out of my life solo… but that we will never know.

Anywayssss, I am so grateful (x 100) for all that good change in my life, but I sure as hell missed my Uncrustables. So, when my sister invited me over to make some gluten free PB&J two bite cookies, I was all over it like white on rice. The recipe literally took five seconds, which for me is ideal cause my patience when it comes to the kitchen is zilch, & definitely have remedied my Uncrustable craving.

These cookies, I swear to you, are game changing. Try ’em out & LMK what you think!

x, E

PB&J TWO BITES

» 1 cup natural, oil free, peanut butter
» 1/2 cup loosely packed brown sugar
» 1 egg
» Jam of your liking (we opted for raspberry!)

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1. Combine sugar & peanut butter, mix thoroughly. Add in egg & continue to mix until fully blended.

2. Mold your dough into small 1″ balls & place in mini cupcake liners. Using your (clean) thumb, make an indent in the dough.

3. Bake at 350 degrees for 12-15 minutes or until browned around the edges.

4. Let cool & spoon in your filling! I opted for jam to get that PB&J taste, but you can really fill it with anything (Nutella would be amazing!).