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
Shauna says
Forgot to add I sub’ed the PB for Organic Sunbutter too :)
Shauna says
This recipe is sooo good and easy! My husband first reaction was wow these are so good they taste like candy!
I subed in 1 tbsp flax meal with 3 tbsp hot water for the egg. They came out perfect. I had to cook them for about 3-4 minutes longer though.
Thanks so much for this recipe Elana! You made my hubby’s day :)
Lauren B. says
I’ve been looking for a gluten-free peanut butter cookie recipe, Elana. So glad you made these! The jelly in the middle is an adorable touch.
Jennifer L. says
I love the look of all these recipes, but I am thinking that the almond flour cookbooks should be renamed the almond flour-egg cookbooks since most things that can bed one with almond flour also need eggs to work well. Sigh! Substitutions work okay, but not great.
Allie Brown says
WOW!! These look positively delicious!!! I’m desperately looking forward to the day my body allows me to tolerate cookies!!! :) It’s banana ice cream with cinnamon for now!! (not a bad substitute for some cookies though, I must admit!)
Jennifer says
made these tonight with real butter and white sugar (one-to-one substitution) this evening and they are wonderful, thanks for the fun idea! Unfortunately, I only had Bob’s almond meal on hand so they are a little gritty.
Still think the following recipe, which a friend gave me, might be the best peanut butter cookie recipe:
1 cup natural peanut butter
2 tbsp butter (omit if using Jiff or equivalent peanut butter)
1 cup brown sugar or 1 cup white sugar plus 1 to 2 tsp molasses
1 tsp salt (if not using salted peanut butter)
1 tsp baking soda
1 egg
4 onces mini chocolate chips (optional)
Preheat oven to 350F
Beat egg, add sugar, salt, and soda. Add peanut butter and mix until dough is slightly dry. Add chocolate chips. Hand form dough into balls and flatten slightly. Place onto greased cookie sheet. Bake 9 -10 minutes, remove from oven and allow to cool on cookie sheet. Makes ~18-20
claudia says
The best peanut butter cookie recipe is one I found almost 40 years ago–it’s gluten free, but I can’t call it healthy. It’s called “You Wouldn’t Believe It” peanut butter cookie. 1 cup peanut butter, 1 cup brown sugar, 1 egg. That’s it! Flatten with fork. Don’t remember the baking time. Temp was likely 350 degrees.
Mimi says
with no flour of any kind, seems like youd get a “fudge” consistency rather than cookie. Doesn’t the PB, butter, sugar and egg all melt together?
Cassidy @ Cooking Gluten (& Dairy) Free says
These look really good! I just put a link to this recipe on my new Facebook page :)
Cassidy says
oooops… sorry about putting my name twice on my last comment :)
Stacey LoSacco says
Do you have a recipe for your peanut butter protein shake?
paul li says
Nice recipe and the cookie looks so delicious.
double chocolate chip cookie recipe
Lori says
It’s hankering, not hunkering….unless you like your peanut butter cookies with a side of hunk. I recommend Christian Kane.