Get ready to enjoy the delicious and classic combination of peanut butter and jelly. My Gluten Free Flourless Peanut Butter and Jelly Cookies are perfect with a cold glass of milk for a sweet treat!
This dessert cookie is easy to make, toddler approved and naturally gluten free. The best part about these flourless peanut butter cookies is that you can choose whatever kind of jam you would like to use.
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Other desserts to check out: Best Pumpkin Pecan Coffee Cake with Spiced Streusel and Easy Stone Fruit Galette with Peaches and Plums.
Gluten Free Peanut Butter and Jelly Cookies for the win
This snack cookie is for you if you are :
- Looking for something simple to bake for the holiday season.
- Love peanut butter flavor everything.
- Really crave pb&j sandwiches.
- You want a crumbly cookie with a hint of sweetness.
These flourless cookies use simple ingredients. Here is what you need:
- Organic cane granulated sugar. You can use regular sugar if you like.
- Golden brown sugar.
- Unsalted butter.
- Large eggs.
- Baking powder
- Pure vanilla extract.
- Creamy peanut butter. I like to use high quality natural unsweetened peanut butter but any creamy peanut butter will taste yummy.
- Gluten free rolled oats.
- Fruit preserves or jelly. You can also use a fruit spread. The jelly flavor is up to you. I like to use Watermelon Jam from Trader Joe’s. But strawberry jam, grape jelly or seedless raspberry jam are all a great option.
How to make Flourless Peanut Butter and Jelly Cookies
Step 1: Start with preheating your oven to 350 degrees. If your jelly has been in the fridge, remove it so it can come to room temp
Step 2: In a large stand mixing bowl, add the butter and the sugars. Using a paddle attachment, combine on low speed for about 90 seconds.
Step 3: Crack the eggs in a smaller separate bowl and add them to the batter. Then add the baking powder and vanilla.
Step 4: Continue to mix and add in the peanut butter.
Step 5: Add in the oats and combine. Place the peanut butter cookie dough in the fridge for about 10 minutes to regain its stiffness.
Step 6: On a large sheet pan with lined with parchment paper, divide the mixture (using a 2 inch cookie scoop) into about 18 balls of dough, (making sure the cookies are at least 2 inches a part) and gently form and press down. Flatten a bit with fork prongs. (I bake 9 cookies at a time)
Step 7: Bake for 12 minutes. When removing the cookies, they seem a bit under done but once they cool, the texture is perfect.
Step 8: When done, remove from the oven and let cool for about 5 minutes. Spray the back the of 1/2 teaspoon with cooking spray and make a small indentation in the center of the cookie.
Step 9: Carefully move the cookies to a wire rack. Let them cool completely.
Step 10: In a small bowl, add the jelly or preserves and give it a good stir. Then add about a 1 teaspoon of jam, filling the well and gently spreading over the top of each cookie.
Step 11: Place the remaining peanut butter in a microwave safe bowl and heat for about 20 seconds, then give it a stir and reheat again for another 15-20 seconds until the consistency is runny enough for the drizzle. Using a small spoon or mini whisk, drizzle the peanut butter over the top of the jam.
Helpful tips to make the perfect cookies
Here are some useful tips for so you can enjoy the best Gluten Free Flourless Peanut Butter and Jelly Cookies.
- Only bake 9 cookies to one cookie sheet. It’s best to have two prepared baking sheets.
- You can make this cookie recipe into 24 individual jelly thumbprint cookies.
- Crunchy peanut butter can be used in the dough but not recommended for the drizzle.
- When taking the cookies out of the oven, you can shape the cookie a bit better using a round biscuit cutter, about 3 1/4 inch. Place it over the cookie and spin it around the cookie. This should be doe while the cookie is warm and immediately out of the oven.
- Use a medium size cookie scoop. It is equivalent to 2 tablespoons of dough.
- When measuring peanut butter into a measuring cup, spray the measuring cup with cooking spray. The will allow the peanut butter to come out easier.
Other serving suggestions or alternatives for these flourless peanut butter and jelly cookies
There are other nut butters that can work with the recipe such as almond butter but please note I haven’t tested the recipe using almond butter.
If don’t want to use oats, you can try using other gluten free flours such as almond flour, all purpose gluten-free flour or oat flour.
Another variation to this cookie is instead of filling it with jam, you can add white chocolate chips or milk chocolate chips to the mix or drizzle with chocolate. Or even add chopped peanuts to the top. YUM!
Can I make this peanut butter and jelly cookie recipe vegan?
I have only made this with dairy but if you are looking to make this cookie dairy free, here are my suggestions:
- Replace regular butter with vegan butter such as Earth Balance.
- Replace the egg with a plant based version such as a brand called Just Egg. I have not used this yet however I know that many vegan chefs rave about this product and create delicious dishes using it.
- Replace the egg with apple sauce or mashed banana.
You can store in an airtight container for 2-3 days.
Growing up peanut butter jelly sandwiches were my jam. ( no pun intended) Even well into my 20’s, I would pack a simple peanut butter jelly sandwich as a snack. I wanted to create something delicious with the Watermelon jam from Trader Joes and cookies was the first thing that came to mind. My daughter says I don’t use enough jam! I have tried to perfect this recipe adding a bit more this time around and making the cookie a little bigger. I hope you enjoy these gluten free peanut butter cookies!
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Gluten Free Flourless Peanut Butter and Jelly Cookies
- 1/2 cup organic cane sugar
- 1/2 cup golden brown sugar
- 1/4 cup unsalted butter room temp
- 2 large eggs at room temp for 30 min
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 3/4 cup peanut butter creamy, plus more for drizzling
- 2 1/4 cup rolled oats, gluten free
- 1/2 cup fruit spread jelly flavor of your choice
- Preheat your oven to 350 degrees. If your jelly or jam has been in the fridge, remove it so it can come to room temp.
- In a large stand mixing bowl, add the butter and the sugars. Using a paddle attachment, combine on low speed.
- Crack the eggs in a smaller separate bowl and add them to the batter. Then add the baking powder and vanilla.
- Continue to mix and add in the peanut butter.
- Add in the oats and combine. Place the batter in the fridge for about 10 minutes to regain its stiffness.
- On a large sheet pan with parchment paper, making sure the cookies are 2 inch apart- divide the mixture (using a 2 inch scoop) into about 18 balls and gently form and press down. Flatten a bit with fork prongs.
- Bake for 12 minutes.
- When done, remove from the oven and let cool for about 10 minutes.
- Carefully move the cookies to a cooling rack. Let it cool completely.
- Using the back of the 1/2 teaspoon, press in the middle to indent a well. (be careful if the cookies are still a bit hot)
- In a small bowl, add the jelly and give it a good stir. Then add about a 1/2 tsp of jelly to each cookie, filling the well.
- For the peanut butter drizzle, take about 14 cup of the peanut and place into a microwave safe dish. Mircrowave on high for 20 seconds, then give it a stir. Place back inthe microwave for another 20 seconds or so. And stir using a fork or small whisk. Peanut butter should a smooth consistency. Gently drizzle over the top of the cookies.
Making this recipe? I would love to see! Tag me on Instagram at @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite.