Gluten Free PB&J Cookies

Easy soft and gooey nut butter cookies with a jammy center that come together in mere minutes using only one bowl, and are ready to serve in about 20 minutes. You can't beat that for a delicious, quick cookie.  0h wait! These happen to be gluten-free as well so that moves these up yet another notch.

I have always loved peanut butter cookies. They are just an iconic cookie that has been around for a long time, presenting itself in some of the first cookbooks I ever received. I make this version totally without flour, making them gluten-free. In my book I think these are even more rich and decadent than the original recipe for peanut butter cookies, but I'll let you be the judge.

A HANDFUL OF INGREDIENTS. THAT'S ALL IT TAKES

These cookies come together so quickly. I mix everything in a bowl, scoop them out onto a baking sheet, add a bit of jam to the center and bake. In under 20 minutes I have crave worthy cookies. So good!

THIS IS THE CONSISTENCY YOU'RE LOOKING FOR

Nut Butters - you can use either peanut butter or almond butter for this recipe. I like to use an all natural unsweetened nut butter. The only caveat to this is that some of those nut butters are more oily than others, hence the addition of almond flour.

READY FOR OVEN

In the last batch that I made I needed 1/4 cup of almond flour to make the dough just the right consistency. You need the dough to be stiff enough to scoop out. Not too soft and not too hard, but somewhere satisfyingly right in the middle is what you're looking for.

When adding almond flour I recommend only adding 1/4 cup at a time and then stir to see where your consistency is.  Usually just a small amount will do you if you need to add any at all.

I'm certain you and your family will love these as much as we do. Every time I make a batch they are gone within a day, Max two days. A really delicious, healthy, gluten-free, tasty morsel.

Gluten Free Peanut Butter & Jelly Cookies

makes 9-12 depending on the size of your scoops

1 cup peanut oralmond butter, natural & unsweetened
1 egg, beaten
1/2 cupcoconut sugar. (You can use other sugars as well)
1 teaspoon vanilla (I like vanilla paste)
1 pinch salt
Almond flour - optional in case your nut butter is too runny ( I used 1/4 cup)
1/4 cup jam of your choice (I used a berry jam)


Preheat oven to 350 degrees


Combine all ingredients in a mixing bowl except almond flour and jam.  This can be done by hand or with a hand mixer.

Mix well, adding almond flour in 1/4 cup quantities only if your nut butter is a bit runny. 
If you purchase an all natural nut butter where the oil rises to the top, then you may need some of the almond flour. 
In this case about 1/4 cup almond flour should do,  to make your dough a bit stiffer.


Line a baking sheet with parchment paper.  
Using an ice scream scoop as your measure, scoop out into evenly sized dollops on the baking sheet.


Placed your thumb or forefinger into the center of each cookie and press down to create a slight well to hold your jam. Spoon about 1 teaspoon of jam into the center of each cookie.

Place in the preheated oven and bake for 10 to 12 minutes.

Parchment Paper                                       Hand Mixer                                             Baking Sheets