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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Jessica G. says
I followed Elana’s recipe with her ingredients EXCEPT:
-I replaced the peanut butter with Sunbutter (Trader Jo’s brand)
-I filled ½ the cookies with jam as she did and the other ½ with melted chocolate (70% chocolate bar from Aldis. Yes, the Moser-Roth brand from Aldis! This bar is so much better than Lindt’s, Ghiradelli’s or Godiva’s bars that are all around 70% bars and it is only $1.89 at my Aldis….it is dairy-free, but does have soy lethicin). I added a little virgin coconut oil to the melted chocolate so that the chocolate would be a little softer in the cooled cookies.
-I mixed them up in the food processor.
They were delicious! Reminds me of the peanut butter cookies of childhood. Anyone would find these delicious….not just the gluten-free crowd.
Jessica M. says
I made these and they’re really good! Thanks!
Nancy says
I just made these and they are absolutely delicious! They were so good I had to comment, something I rarely do.
I often turn to your recipes to continue to help me on my own path to health and wellness. Your recipes reflect my own beliefs and needs surrounding food. I especially appreciate the simple, pure food preparation! Many of your recipes of are now standard fare in my kitchen. Thanks so much for sharing!
Dianne says
I needed a gluten free, dairy free strict vegan dessert. So I made these, but substituted 1/2 a ripe smashed banana for the egg.. and they turned out very yummy
Sandy says
These are delicious! I used almond butter. It’s so refreshing to find that things can taste good without dairy/gluten/soy (as per my allergies), and without refined sugar (as per my naturopath’s request).
Monica Cruz says
This is the easiest recipe ever for peanut butter cookies and so delicious. Neither me or my husband are allergic to absolutely nothing thank God (I’ve found myself thinking that being allergic to certain foods could actually be a blessing since basically the allergen foods are those that are not that good for our bodies anyway) but we went Primal a year ago since it just purely made sense to us. But it’s been very hard to leave the old habits, specially my sweet tooth! But these cookies certainly kill my cravings! Thank you so much for all your hard work and for sharing your brilliant mind with the rest of us…
By the way, I used St. Dalfour Raspberry 100% fruit. It’s not organic but at least it has no sugar added and I love it’s consistency. It’s easy to find this one at regular grocery stores also.
Isabel says
Elana, these look absolutely AMAZING, but those peanuts would be considered a cheat on an orthodox paleo diet (: they are a legume, which aren’t ‘allowed’, per se, on the paleo diet.
Jeanne J says
Just baking these now. Tried 3 different jams. Used coconut oil in lieu of recipe shortening and used organic cane sugar. Am cooking them for extra 5 mins.
Jeanne J says
Make that an extra 9 mins. (Total.)
Chrissy says
I just made these tonight for the first time using my new Kitchenaid (my husband bought it as a gift for our anniversary and it was begging to go for a spin!) and we cannot stop eating them! These are my new favorite treat on you blog! Thank you so much for all your great (and healthy) recipes!
Wenderly says
I am reading this as I sip my first cup of pipping hot coffee. If I only had a handful of these little gems to go along with it. *le sigh* Can’t wait to make them love! They look simply divine!!