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
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Jen says
I substituted the palm sugar for 1/3 c agave nectar and they turned out great! Perfect afternoon snack. :)
Karen says
Thank you for sharing! I was curious as to whether substituting a liquid sweetener for a dry one would alter the consistency too much. I will try this recipe with the maple syrup I have on hand. Thanks to Elana for this recipe!
Wendy Hawkinson says
We made your cookies yesterday. We had a couple substitutions–white sugar and plain ol’ salt, but they turned out pretty good. They are so soft they are crumbly. I’m not sure if I need another egg or just bake them longer. They are delicious!!! Thank you for sharing the recipe.
Mary says
These are too good! I had to sub coconut oil for the shortening and they still came out wonderful! Not too sweet, just right. Thanks for another amazing recipe!
SaraJean says
I recently gave up wheat and sugar and have been having a difficult time finding sweets made without either ingredient. I came upon this website and tried out my first batch of these cookies, yummy. I actually substituted almond butter for the peanut butter and honey in place of the sugar. Because the batter was loose I added a 1/4 cup more almond flour and apricot preserves instead of raspberry. They were delicious! I am looking forward to making the carrot cake and pancakes next. Thank you for all your wonderful recipes.
Dave Bel says
Thanks so much for sharing. I’m always in need of a great dessert/cookie recipe for my family and myself. This one sounds great…I’m looking forward to trying it.
Tabby Plush says
This is what I’m thinking to bake as a bite snack for my sister’s debut party. I hope that she will like this but I think I will make the shape heart for the jelly toppings.
Jeana says
I made these today and used the almond butter instead of the PB. They turned out great!!
bob says
These look great. I was looking at Joy’s version of these a few days before you posted yours (were you also perousing her recipe?). They are now on my list of things to do. Yum!
Sandy says
I made these using Bob’s Red Mill finely ground almond meal/flour and Whey Low Type D for the sweetener. They came out really good. I have heard negative comments here about Bob’s Red Mill brand, but I use it all the time and everything I make comes out good. I also used Polyner Sugar Free jam in different flavors, Polyner all-fruit spread in cherry, and Smucker’s Simply Fruit blueberry. Any jam will work in this recipe. I’ve made it twice and will be making it often, perhaps trying some of the other suggestions, such as coconut oil or Earth Balance spread and other sweeteners. Thanks, Elana.
Joanna says
I made a modified version of these cookies today and they came out wonderfully! I was trying to up the protein to make them as a breakfast cookie for my little girl.
1) subbed 1/4 cup melted virgin coconut oil for the shortening
2) subbed 1/3 cup maple syrup for the palm sugar
3) used flax gel instead of the egg
4) used 1 cup of finely ground cashews and 1/4 cup + 4 Tbsps coconut flour for the almond flour
I think they are amazing, but the true test will come when the critic gets home from preschool.