Arts:Food
Shanna Farrell is an interviewer at UC Berkeley's Oral History
Center, where she works on a wide variety of projects and
specializes in drink cultural and environmental history. She is the
author of Bay Area Cocktails. Her writing has appeared in Imbibe
magazine, Life & Thyme, PUNCH, and The San Francisco
Chronicle. She holds Master’s Degrees from both New York
University and Columbia University.
Peanut Butter and Jelly Cookies
Makes 22 cookies
1 cup oats, ground
1 cup walnuts, ground
1 cup GF flour
¼ t. cinnamon
Pinch salt
½ cup maple syrup
½ cup Peanut Butter
2 Tbs. Canola oil
1 jar favorite jam
Preheat oven to 350’ degrees.
Combine all ingredients, except jam, in large bowl. Make into 1”
balls. Press down on greased cookie sheet, creating a flat cookie.
Indent center of cookie with your thumb. Fill in center with
favorite jam.
Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5-
7 minutes.
Remove from oven and let cool before transferring.
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