Last night I had a hunkering for gluten free peanut butter cookies. I went over to Elise’s site, Simply Recipes, and found a yummy looking recipe for gluten-filled Peanut Butter Cookies. I experimented a bit, made a couple of changes to her recipe and came up with a nice gluten free cookie dough. I then decided that it might be fun to make a gluten free peanut butter and jelly cookie.
So here you have it, high protein, gluten free peanut butter and jelly cookies, the product of my insomnia and late night experimentation. When I pulled these out of the oven, I was thinking about breakfast the next morning. What else is there to think about than the next meal? And I thought to myself, these cookies are healthy enough for a quick, on the go bite, maybe even breakfast. They have a good amount of protein and fiber (from the almond flour and peanut butter) and still a bit more protein from the egg.
That all turned out to be in theory, though, because this morning I had a peanut butter protein shake.
Peanut Butter and Jelly Cookies
Ingredients
- ½ cup creamy peanut butter or sunbutter
- ¼ cup palm shortening
- ½ cup coconut sugar
- 1 large egg
- 1¼ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ cup raspberry jam
Instructions
- In a large bowl, cream peanut butter, shortening, coconut sugar and egg with a hand blender
- Blend until smooth then stir in almond flour and salt
- Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
- Make a large thumbprint in the center of each cookie
- Scoop jam 1 teaspoon at a time into the center of each cookie
- Bake at 350°F for 8-10 minutes
- Cool and serve with a big tall glass of dairy free Almond Milk
Yes, I am on a peanut butter kick, as you can see. If you do not want to use peanut butter, you could try experimenting with sunbutter or creamy roasted almond butter. In terms of finding a replacement for the egg in this recipe, I’m not sure what would work. If you have a good solution, please leave a comment below.
Generally, I use Fiori di Fruta jams, however, my boys have been on a sugar kick lately and so in this recipe I used Cascadian Farms jam which is organic and sweetened with sugar rather than juice.
More gluten free flourless cookie recipes from other food bloggers:
-Flourless Almond Butter Cookies from Alta of Tasty Eats At Home
–Flourless Oatmeal Cookies by Shirley of Gluten Free Easily
-Flourless Nut Butter Cookies by Kimi of The Nourishing Gourmet
Julie says
I love this!!!
Have you ever made a pineapple upside down cake??
Jane says
oh my.. these look good!!!! I’ve made pb cookies with raisins before- sounds odd but really is nice. (or chocolate :-)
Is coconut palm sugar.. coconut sugar, or is it palm sugar? I’ve not seen it named this way before- at first I got excited cos I want to try using coconut sugar and I have some.. hm.
Belinda says
So good! I just made these with my three boys for morning tea on the school holidays and lets just say there aren’t too many left!
Love the recipes, please keep posting your beautiful salads for our mostly raw family – thank you!
steph romig says
is there a substitution for the shortneing and coconut sugar? Can I use stevia..xylitol…chicory root? what about coconut oil instead of shortening? Jsut trying to be creative without running out for new stuff:)
APRYL says
I’m wondering this too. I don’t have that type of sugar, but could sub something else if it won’t mess up the end result. This sounds so yummy, my youngest son ADORES pb&j so this would be perfect for him :)
Michelle says
I too would love to use what I’ve got in the pantry :) Would it be appropriate to sub in agave and grapeseed oil for the sweetener and shortening?
Thanks Elana!
Karen A. says
I have used Zsweet (erythritol w/ stevia) in several of Elana’s recipes with success. I would use equal amount to coconut sugar and I use double amount Zsweet if the recipe has agave. I would use butter or coconut oil in place of the shortening.
Brandon says
I JUST got back on peanut butter, but slowly. I have all these ingredients, so I will definitely be giving it a shot. :)
Becky says
Chia gel works well as an egg replacement. I use it for everything. 1 T chia seeds to 3 T warm water per egg, let stand 5-10 minutes until a gel forms. Use salba which are white chia seeds if you are worried about the appearance of the food.
Sylvia says
Becky, I just baked Elana’s chocolate cake from her Almond Flour Cookbook and substituted 1 Tablespoon ground chia seeds + 3 Tablespoons water for each of the 2 eggs. I also substituted rapadura sugar + hot water for the agave. It just didn’t come together – it had a crust at the top but the rest was all ‘wet’. Does it matter if the chia seeds are ground or do they have to be whole?
Susan says
I’m so going to try this! I don’t have peanut butter but I do have almond butter.
Freebies says
Ok- we are totally making these tomorrow :)
yum
jenetta
Urban Wife says
These look yummy! I’m no expert but I have substituted ground flax seed meal (3:1 ratio) for egg in my cookie recipes before and it seems to work well. Good luck!
Meg says
So are you saying you use 3 Tablespoons of flax seed meal per egg?
Shirley @ gfe says
Those look adorable and tasty, Elana. Admittedly, I’m not a jam lover, but I’m sure I can find a good substitute for that. Maybe a chocolate square. ;-) Thanks for the link love, dear!
xo,
Shirley
Gwen says
I’ve made these last year with chocolate and they work great.