Peanut Butter and Jelly Cookies

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
Serves:
24cookies
Print Recipe
Instructions
  1. In a large bowl, cream peanut butter, shortening, coconut sugar and egg with a hand blender
  2. Blend until smooth then stir in almond flour and salt
  3. Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
  4. Make a large thumbprint in the center of each cookie
  5. Scoop jam 1 teaspoon at a time into the center of each cookie
  6. Bake at 350°F for 8-10 minutes
  7. 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.

peanut butter jelly cookies gluten free flourless recipe

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

Comments

86 responses to “Peanut Butter and Jelly Cookies”

  1. I just made these and they were absolutely delicious! I used almond butter and strawberry jam… wow. They also had to bake for 12 minutes (fyi). I have just recently been shown your blog from a friend and have really enjoyed every recipe:) Thanks for doing what you do!

    • Debbie,

      Coconut flour will not work as it’s not a sweetener. Not sure about using a liquid sweetener – might make batter too thin. You might be able to use brown sugar or turbinado sugar though I’ve not tried either. Also, I find coconut sugar to be less sweet in taste than regular refined white, brown and turbinado sugars and much prefer it.

      Best of success to you.

  2. I rolled out the peanut butter batter thinly
    used a glass to imprint circles
    baked for 9 min approx.
    I then spread jam between two cookies
    total – 10 sandwich cookies

  3. Very tasty! Subbed coconut oil for the shortening. Needed quite a bit of additional cooking time – went for 15-16 min total.

  4. Looks yummy…. I am thinking of making these w/ the date sugar I bought to use (for the first time) on a batch of ginger bread men… well I never got around to making them.. seems like date sugar might be a good substitute, since I haven’t ever seen coconut sugar before

  5. You can use 1 banana per egg as a replacement. I use it in my cake mixtures as I don’t like the taste of egg in certain cakes and bikkies.

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Recipes » Desserts » Cookies » Peanut Butter and Jelly Cookies