Best Peanut Butter and Jelly Cookie Recipe without Flour
This is my version of adulting- enjoying the Best Peanut Butter and Jelly Cookie Recipe without Flour. Who says you have to be a kid to enjoy this?! I was in Trader Joe’s one day in aisle #2 and I happen to lock eyes with the Watermelon Fruit Spread. I actually did leave the aisle without putting it in my cart. But when I had to return to get another item, there it was again! I love watermelon everything and I bought it without knowing what I wanted to create. Then it came to me, why not try this with peanut butter cookies! (insert drool dropping here)
Can you substitute with another flavor of jelly?
Yes! When I created this recipe, it was with ingredients I had on hand in my pantry. Use your favorite jelly and totally make it easy for yourself! Raspberry Jelly, Strawberry Jelly and even Grape Jelly would work in this. Also the Watermelon Fruit Spread found at Trader Joe’s may be a seasonal thing, as some of their products are, so you may not find Watermelon Fruit Spread at your local TJ’s.
How do you store the peanut butter and jelly cookies?
You will want to store these cookies in an air tight container. They will keep their freshness for 3-5 days.
Can I make this peanut butter and jelly cookie recipe without dairy?
One of the things that I love about this peanut butter jelly recipe is that the cookie dough is made flourless and with simple ingredients. Such as creamy peanut butter, rolled oats and eggs. 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.
Now let’s make the Best Peanut Butter and Jelly Cookie Recipe without Flour!!!!!
Best Peanut Butter and Jelly Cookie Recipe without Flour
Equipment
- sheet pan
- silicone mat or parchment paper
- stand mixer
- Spatula
- cooling rack
Ingredients
- 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
- 1/2-3/4 cup peanut butter creamy
- 2 1/4 cup rolled oats, gluten free
- 1/4 cup watermelon fruit spread or jelly flavor of your choice
Instructions
- Preheat your oven to 350 degrees. If your watermelon jelly 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. Let the batter sit for about 10 minutes to regain its stiffness.
- On a large sheet pan with a silicon mat, divide the mixture into about 24 balls and gently form and press down. Flatten a bit with your fingers, then in the middle, make a slight well.
- Make sure the cookies are at least 2 inches apart.
- 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.
- With your index fingertip, press in the middle to further indent the well. (be careful if the cookies are still hot)
- In a small bowl, add the watermelon jelly and give it a good stir. Then add about a 1/4 tsp of jelly to each cookie, filling the well.
- Enjoy!
Notes
Nutrition
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