Gluten-free PB&J cookies are tremendous fast and straightforward to make! They’re an ideal snack or breakfast filled with sticky jelly and gooey peanut butter in a young, almond flour cookie.
These cookies use the almond flour cookie base that I actually, actually love. Try my different almond flour cookies, like my ginger molasses cookies, almond pleasure cookies, baklava cookies, and blueberry muffin cookies!
I really like making cookies with almond flour, as a result of not solely are they gluten-free that manner, they take only a few minutes, they don’t want vegan butter, and so they’re additionally filled with protein! That makes them an ideal breakfast cookie or snack along with being a scrumptious dessert choice.
These cookies are so easy to make! Make the gluten-free, almond flour cookie base after which swirl in some softened peanut butter and jelly. Scoop it onto a baking sheet and bake. And that’s about it!
I just like the crisped peanut butter on some edges. When you don’t like that a lot mess, then stuff the cookie with the peanut butter and jelly/preserves.
Why You’ll Love PB&J Cookies
- tender cookies with creamy peanut butter and sticky jam swirls
- solely 9 substances
- gluten-free, grain-free, and soy-free
- one-bowl, 30 minute recipe
Extra PB&J Recipes
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Preheat the oven to 335° F (168° C).
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In a bowl, add all of the dry substances and blend very well. Press and blend to interrupt up any almond flour lumps. Then add within the maple syrup, coconut oil, and vanilla extract. Combine and press till you have got a easy, slightly-sticky dough. Whether it is nonetheless too dry, combine in one other teaspoon or so of maple syrup.
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When you haven’t already softened your peanut butter and preserves, then microwave them for a couple of seconds in order that they soften up. Drizzle the peanut butter and preserves onto the dough and simply calmly combine in. Alternatively, stuff the cookies: chill the dough for 10 minutes, then take a scoop of the dough. Flatten it, add 1/3 teaspoon or extra of peanut butter and preserves, then fold dough over and considerably seal (see my tiramisu cookies for stuffed cookie pics and skip subsequent step).
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Then, use a 2-tablespoon cookie scoop to scoop balls of the dough onto a parchment-lined baking sheet. If the peanut butter and jelly are flowing out an excessive amount of, choose them up utilizing a spoon, and put them again onto the cookie dough.
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Bake the cookies for 12 to 14 minutes. I wish to preserve these softer, so verify in on the 12-minute mark. In the event that they’ve unfold and are beginning to get a bit golden on the perimeters, then they’re performed. Take away from the oven, and allow them to cool on the baking sheet for one more 5 minutes, then switch the parchment paper off of the baking sheet and allow them to cool utterly.
These are naturally gluten-free and soy-free.
To make them peanut-free, use almond butter as an alternative of peanut butter. It could be actually troublesome to make these nut-free, since almond flour is the bottom.
Energy: 131kcal, Carbohydrates: 12g, Protein: 3g, Fats: 9g, Saturated Fats: 2g, Sodium: 91mg, Potassium: 39mg, Fiber: 1g, Sugar: 6g, Vitamin C: 0.4mg, Calcium: 32mg, Iron: 1mg
Diet data is routinely calculated, so ought to solely be used as an approximation.
Components and Substitutions
- almond flour – That is the bottom on your cookie dough.
- tapioca starch – Acts as a binder to assist the dough maintain collectively.
- baking soda and salt – To situation the dough.
- maple syrup – So as to add moisture and sweeten.
- coconut oil – Provides moisture and texture. Use refined coconut oil, when you choose your cookies not have a coconut taste.
- vanilla extract – Offers the dough such a pleasant taste!
- peanut butter and jelly – To swirl into the dough. You should use almond butter as an alternative, for peanut-free. Select no matter taste of jam, jelly, fruit preserves you like!
Suggestions
- When mixing the dry substances, ensure that to get as most of the lumps out as attainable. It’s a lot tougher to interrupt up these lumps when you add the moist substances in.
- These cookies are very comfortable once they first come out of the oven, however they agency up properly as they cool.
Find out how to Make Gluten-Free Peanut Butter and Jelly Cookies
Preheat the oven to 335° F (168° C).
In a bowl, add all of the dry substances and blend very well. Press and blend to interrupt up any almond flour lumps.
Then add within the maple syrup, coconut oil, and vanilla extract. Combine and press till you have got a easy, slightly-sticky dough. Whether it is nonetheless too dry, combine in one other teaspoon or so of maple syrup.
When you haven’t already softened your peanut butter and preserves, then microwave them for a couple of seconds in order that they soften up.
Drizzle the pb and preserves onto the dough and simply calmly combine in. Alternatively, chill the dough for 10 minutes, then take a scoop of the dough. Flatten it, add 1/3 teaspoon or extra of peanut butter and preserves, then fold dough over and considerably seal (see my tiramisu cookies for stuffed cookie pics).
Then, use a two-tablespoon cookie scoop to scoop balls of the dough onto a parchment-lined baking sheet. If the peanut butter and jelly are flowing out an excessive amount of, choose them up utilizing a spoon, and put them again onto the cookie dough.
Bake the cookies for 12 to 14 minutes. I wish to preserve these softer, so verify in on the 12-minute mark. In the event that they’ve unfold and are beginning to get a bit golden on the perimeters, then they’re performed.
Take away from the oven, and allow them to cool on the baking sheet for one more 5 minutes, then switch the parchment paper off of the baking sheet and allow them to cool utterly.
Steadily Requested Questions
These are naturally gluten-free and soy-free. To make them peanut-free, use almond butter as an alternative of peanut butter. It could be actually troublesome to make these nut-free, since almond flour is the bottom.
