Flourless Peanut Butter & Jelly Cookies: lightly crispy on the edges, with a gooey center that will melt in your mouth. The dough for these gluten-free cookies is made with just seven simple pantry staples and can be stuffed with any of your favorite jams!
Peanut butter & jelly is a definite comfort food for me. Growing up, my mom packed my lunch every day and more often than not, it would involve a peanut butter & jelly sandwich. You’d think after 12 years, I would be a little tired of them. But to this day, I’d never turn down a good PB&J. That is, as long as it’s not made with grape jelly. My husband and I strongly disagree on this point, but I’m all about strawberry or raspberry… preserves whenever possible!
As I’ve shared before, there are several people in my life who follow a gluten-free diet, but I love to bake for them too! Recently, a friend’s mom was telling me about a batch of flourless peanut butter cookies she made. The recipe only required a few simple ingredients (peanut butter, sugar, an egg…), so it fit into her gluten-free lifestyle. As I was planning this peanut butter and jelly cookie recipe, that conversation came to mind, and I decided to ditch the flour.
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The simple peanut butter cookie dough only requires 7 ingredients and you probably already have all of them in your pantry. The dough is then rolled around a dollop of whatever your favorite flavor of jam is. Of course, I recommend raspberry or strawberry! 🙂 The result is these crinkly peanut butter cookies with slightly crispy edges and gooey, jam-filled centers that will quite literally melt in your mouth!
Tips For Success
Chilling will be a very important step in this recipe, so don’t ignore it. First, you’ll need to freeze little dollops of jam for stuffing the cookies with! I also recommend chilling the peanut butter cookie dough for about 2 hours before rolling. The dough is very moist and this helps prevent the cookies from spreading excessively in the oven.
For measuring out the cookie dough, I love using my medium cookie scoop. Each scoop will form half of a giant cookie! I also like to use a small offset spatula to scrape the jam off a baking sheet and transfer it to the center of each cookie.
If you are excited about these Peanut Butter and Jelly Cookies, make sure to check out these gluten-free and vegan PB&J Banana Oat Pancakes too! And if you’re looking for even more gluten-free desserts? Check out these recipes:
- Flourless Triple Chocolate Brownies with Salted Caramel
- Ultimate Gluten-Free Chocolate Cake
- Gluten-Free Chocolate Chip Cookie Dough Layer Cake
- Chocolate Chip Cookie Dough Truffles
If you make this recipe, tell me about it below and tag @flourcoveredapron on Instagram to show off your creation!
Flourless Peanut Butter and Jelly Cookies
- 1 large egg
- 1 cup creamy peanut butter
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 8 teaspoons your favorite jam, jelly, or preserves (I used raspberry preserves)
Line a small baking sheet with parchment paper or a silicone baking mat. Scoop out 7 teaspoons of jam and place them in dollops on the baking sheet. Place in the freezer to set while making the cookie dough.
In a medium-size bowl, beat the egg. Then, stir in the rest of the ingredients (peanut butter, both sugars, baking soda, vanilla, and salt). Cover and chill for at least 2 hours.
Once the dough has chilled, preheat the oven to 350 degrees and line a large baking sheet with a silicone baking mat (or parchment paper).
Use a medium-size cookie scoop to form balls of dough, about 1.5 tablespoons each. You should end up with about 14 balls of cookie dough. Flatten each one slightly, into a disc.
Remove the jam from the freezer and use a small offset spatula to scrape a dollop of jam off the baking sheet and place into the center of one of the cookie dough discs. Place another disc of cookie dough on top of the jam. Seal the edges and roll the whole thing into a ball as gently as you can. Repeat until all the cookie dough has been used.
Place at least 2 inches apart on the prepared cookie sheet and bake at 350 degrees for 12-14 minutes, until edges have set completely.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool completely.
Hi! Do you use natural (unsweetened peanut butter), or regular like JIF?
Hi Stefani, I recommend regular peanut butter. One of the natural-ish ones 😉 that doesn’t require any stirring should work okay as well.