Easy Peanut Butter and Jelly Cookies
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!
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Equipment
- 2 cookie sheet pans
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
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