Ah, cookies season! Kicking it off this year with these crazy good flourless peanut butter and jelly cookies. Just 5 simple ingredients.
Because really, who doesn’t love peanut butter and jelly?
I’m going to have to admit that (along with french fries) peanut butter cookies are my ultimate comfort food. And when I’m craving something a little sweet, I usually whip up a batch of my flourless peanut butter cookies.
But now that’s it’s officially holiday cookie season, I like to take my peanut butter cookies to the next level.
Isn’t that just what cookie dreams are made of? The perfect marriage of peanut butter and jelly in one fabulous cookie. Crispy on the outside. Soft and chewy on the inside. And a nice balance of salty and sweet.
And just 5 simple ingredients:
- peanut butter
- coconut sugar
- one egg
- baking soda
- you favorite jam
I like to use a sugar free (fruit sweetened) jam or a homemade berry chia jam. But feel free to use whatever jam makes you happy.
These little beauties are the best of everything to me. Creamy peanut butter, sweet jam, and real food simplicity. No flour. No processed, refined sugars. Just uncomplicated PB and J goodness.
Seriously, there’s not much else to say if peanut butter is your jam. Make these. Make them often. Your people will thank you. And you will be just as obsessed as I am.
Happy Cookie Season!
xo,
Katja
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Flourless Peanut Butter and Jelly Thumbprints (gluten free)
- Yield: 16 cookies 1x
Description
The perfect marriage of peanut butter and jelly in one fabulous cookie. Crispy on the outside. Soft and chewy on the inside. And a nice balance of salty and sweet.
Ingredients
Instructions
- Preheat oven to 350′ F. Line baking sheet with parchment paper.
- With a hand mixer or stand mixer, cream together peanut butter and coconut sugar. Add in egg and baking soda and mix until fully incorporated and smooth.
- Roll into tablespoon-sized balls and place onto prepared baking sheet. Use your thumb to make an indentation in the center of each ball.
- Fill the center of each with a bit of jam (1/4 – 1/2 tsp).
- Bake for 11-12 minutes, until edges are slightly golden brown. Allow to cool completely on baking sheet. ENJOY!
Notes
The consistency of the peanut butter that you use will affect the texture of the cookie. If your peanut butter is super runny and drippy, your cookies will spread more than if you use a drier peanut butter.
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Hi! I’m dying to try these.. but I only have all natural PB. The kind that’s just ground peanuts, not overly processed. The texture is very different. I’m wondering if this would work okay. What do you think? Thanks!
Yes, I’ve used that type of PB. Cookies will be a bit firmer but will turn out really tasty.