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
Nicole says
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 says
Could I replace the coconut sugar for maybe something like.. honey.. or coconut flour?
GVR says
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.
Shirley @ gfe & All Gluten-Free Desserts says
I was so happy to be reminded of this recipe, Elana, so I could share it over at All Gluten-Free Desserts … All the Time for National Peanut Butter and Jelly Day! Thank you! :-)
xo,
Shirley
bev young says
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
josha says
I haven’t tried it in this recipe, but flax meal often works to replace eggs as does kefir.
Aleta says
I actually discovered a Peanut Butter & Jelly cookie recipe that uses no flour at all when I was first experimenting with gluten-free baking. It has a very short list of ingredients: peanut butter, sugar, eggs, baking soda, and jelly. The recipe is here: http://joythebaker.com/2010/06/flourless-peanut-butter-and-jelly-cookies/
I love the simplicity of it but I’m looking forward to trying yours to compare.
Elisabeth says
Very tasty! Subbed coconut oil for the shortening. Needed quite a bit of additional cooking time – went for 15-16 min total.
Kirsten says
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
Gwen says
I make these with almond butter and they work perfect every time.
Maddy says
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.