Go Back
+ servings
gluten free flourless peanut butter and jelly cookies

Gluten Free Flourless Peanut Butter and Jelly Cookies

Kristina Cadelina
A delicious and sweet twist to an American classic PB&J. This scrumptious and soft cookie features gluten free oats and creamy peanut butter. Choose the jam filling of your liking!
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 18
Calories 128 kcal

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
  • 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

Instructions
 

  • 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.

Notes

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. 
Storing Instructions:
You can store in an airtight container for 2-3 days. 

Nutrition

Calories: 128kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 21mgSodium: 50mgPotassium: 73mgFiber: 1gSugar: 11gVitamin A: 82IUVitamin C: 0.3mgCalcium: 24mgIron: 1mg
Keyword Cookies, Gluten Free Baking, Peanut Butter and Jelly Cookies
Tried this recipe?Let us know how it was!