bakingglutenfreememories Peanut butter and jelly cookies! I don’t think I’ve ever met anyone that does not enjoy that combination. These peanut butter and jelly cookies will bring back memories.
These cookies are completely grain free, making them a great dessert by requiring only a few ingredients on hand, 5 to be precise. I have been making these cookies for years but it wasn’t until more recently that I had an epiphany to fill them with jam, which I think is the best combination. The cookie itself firmly holds together while still having a soft texture; and the jam in the middle sets off the flavor and cuts some of the richness of the peanut butter.
These cookies are great for taking to parties and are usually a big hit! They are even good vegan by substituting with a flax egg. They are too simple not to make!
Ingredients You Will Need
Chunky peanut butter with salt
1 egg or flax egg for a vegan alternative
Vanilla extract
Coconut sugar
Jam of choice
Other peanut butter recipes you might like to check out are my Peanut Butter Energy Bites and Peanut Butter Blossoms. Those are also simple recipes to make!
How to Make Peanut Butter and Jelly Cookies
Use a natural peanut butter, preferably one that has some natural oil in it since this recipe contains no butter or shortening. Really sticky, pasty peanut butter will not work well. Also, make sure it is salted peanut butter, otherwise you will need to add salt to the recipe.
Measure out the peanut butter and place it in a medium sized bowl. Stir in the coconut sugar, egg, and vanilla extract. Mix until all ingredients are well combined and the texture of the dough is somewhat sticky.
Next, using a cookie scoop or a tablespoon, drop the cookie dough onto a cookie sheet lined with parchment paper or a silicone mat. Depending on the size of cookies you’d like, the dough usually makes enough for 18-22 cookies. Take a 1/2 measuring teaspoon and use the back of it to press down in the middle of each cookie, creating a well. (Your thumb will work too)
Then use 1/4 measuring teaspoon and fill each cookie with your jam of choice. I usually use strawberry or raspberry jam for these cookies.
Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes for smaller cookies and 12-14 minutes for larger cookies.
Allow them to cool for a few minutes before using a spatula to transfer them to a cooling rack. The vegan cookies may be a bit more fragile while still hot so allowing them to cool longer on the baking sheet might be helpful to avoid them breaking in half.
Notes and Tips
- Store these in a sealed bag or container at room temperature for up to 2 days or in the refrigerator for 3-4 days
- Some jam / jelly options are: raspberry, strawberry, apricot, blackberry, etc.
- Using peanut butter with some natural oil in it is best for the outcome of these cookies. Most organic peanut butter has the right consistency
Peanut Butter and Jelly Cookies
Ingredients
- 1 cup chunky peanut butter with salt (256g)
- 1/2 cup coconut sugar (74g)
- 1 1/2 teaspoons vanilla extract
- 1 egg (or 1 flax egg for vegan alternative)
- jam of choice for the filling (I like raspberry and strawberry jam)
Instructions
- Preheat the oven to 350°F.
- In a medium sized bowl, add in the cup of peanut butter.
- Then stir in the coconut sugar, egg, and vanilla extract. Mix well until all ingredients are combined.
- Next, use a cookie scoop or a tablespoon to drop the dough onto a cookie sheet lined with parchment paper or a silicone mat.
- Take a 1/2 measuring teaspoon and use the back to press down in the middle of each cookie, forming a well.
- Then use a 1/4 measuring teaspoon and fill each cookie with your jam / jelly of choice.
- Bake in the oven for 10-12 minutes on the middle rack. Let cookies cool for a few minutes before using a spatula to transfer them to a cooling rack. (slightly larger cookies may require 14 minutes to bake)
Love Hk and their waffles! Thanks for replicating this.. which blue corn flour do you use?
Thank you so much for your review! I am so glad that you loved them!
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Thank you so much! I am very happy you enjoyed them!
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