Whensaltyandsweetunite.com
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.
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.
Tips: – 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.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!