Gluten-free PB&J cookies are super quick and straightforward to make! They’re an awesome snack or breakfast filled with sticky jelly and gooey peanut butter in a young, almond flour cookie.
Table of Contents
These cookies use the almond flour cookie base that I actually, really love. Try my other almond flour cookies, like my ginger molasses cookies, almond joy cookies, baklava cookies, and blueberry muffin cookies!
I like making cookies with almond flour, because not only are they gluten-free that way, they take just a number of minutes, they don’t need vegan butter, they usually’re also filled with protein! That makes them an awesome breakfast cookie or snack along with being a delicious dessert option.
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. In case you don’t like that much 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
- only 9 ingredients
- gluten-free, grain-free, and soy-free
- one-bowl, 30 minute recipe
More PB&J Recipes
Recipe Card
PB&J Almond Flour Cookies
Gluten-free PB&J cookies are super quick and straightforward to make! They’re an awesome snack or breakfast filled with sticky jelly and gooey peanut butter in a young, almond flour cookie.
Servings: 10
Calories: 131kcal
Ingredients
Dry Ingredients
- 1 cup (236.59 g) blanched almond flour
- 2 tablespoons tapioca starch
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3 tablespoons maple syrup or more, as needed
- 1 1/2 tablespoons melted coconut oil I take advantage of refined coconut oil.
- 1/2 teaspoon vanilla extract less or more to preference
Swirl Ingredients
- 2 tablespoons smooth peanut butter or almond butter, softened within the microwave or simply let it sit and are available to room temperature
- 2 tablespoons preserves or jam, softened by warming
Instructions
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Preheat the oven to 335° F (168° C).
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In a bowl, add all of the dry ingredients and blend rather well. Press and blend to interrupt up any almond flour lumps. Then add within the maple syrup, coconut oil, and vanilla extract. Mix and press until you could have a smooth, slightly-sticky dough. If it remains to be too dry, mix in one other teaspoon or so of maple syrup.
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In case you haven’t already softened your peanut butter and preserves, then microwave them for a number of seconds in order that they soften up. Drizzle the peanut butter and preserves onto the dough and just evenly mix in. Alternatively, stuff the cookies: chill the dough for 10 mins, then take a scoop of the dough. Flatten it, add 1/3 teaspoon or more of peanut butter and preserves, then fold dough over and somewhat seal (see my tiramisu cookies for stuffed cookie pics and skip next 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, pick them up using a spoon, and put them back onto the cookie dough.
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Bake the cookies for 12 to 14 minutes. I prefer to keep these softer, so check in on the 12-minute mark. In the event that they’ve spread and are beginning to get just a little golden on the sides, then they’re done. Remove from the oven, and allow them to cool on the baking sheet for an additional 5 minutes, then transfer the parchment paper off of the baking sheet and allow them to cool completely.
Notes
These are naturally gluten-free and soy-free.
To make them peanut-free, use almond butter as a substitute of peanut butter. It will be really difficult to make these nut-free, since almond flour is the bottom.
Nutrition
Nutrition Facts
PB&J Almond Flour Cookies
Amount Per Serving
Calories 131
Calories from Fat 81
% Each day Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 91mg4%
Potassium 39mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin C 0.4mg0%
Calcium 32mg3%
Iron 1mg6%
* Percent Each day Values are based on a 2000 calorie weight-reduction plan.
Ingredients and Substitutions
- almond flour – That is the bottom to your cookie dough.
- tapioca starch – Acts as a binder to assist the dough hold together.
- baking soda and salt – To condition the dough.
- maple syrup – So as to add moisture and sweeten.
- coconut oil – Adds moisture and texture. Use refined coconut oil, in case you prefer your cookies not have a coconut flavor.
- vanilla extract – Gives the dough such a pleasant flavor!
- peanut butter and jelly – To swirl into the dough. You should use almond butter as a substitute, for peanut-free. Select whatever flavor of jam, jelly, fruit preserves you’re keen on!
Suggestions
- When mixing the dry ingredients, be sure to get as lots of the lumps out as possible. It’s much harder to interrupt up those lumps when you add the wet ingredients in.
- These cookies are very soft once they first come out of the oven, but they firm up nicely as they cool.
The right way 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 ingredients and blend rather well. Press and blend to interrupt up any almond flour lumps.
Then add within the maple syrup, coconut oil, and vanilla extract. Mix and press until you could have a smooth, slightly-sticky dough. If it remains to be too dry, mix in one other teaspoon or so of maple syrup.
In case you haven’t already softened your peanut butter and preserves, then microwave them for a number of seconds in order that they soften up.
Drizzle the pb and preserves onto the dough and just evenly mix in. Alternatively, chill the dough for 10 mins, then take a scoop of the dough. Flatten it, add 1/3 teaspoon or more of peanut butter and preserves, then fold dough over and somewhat 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, pick them up using a spoon, and put them back onto the cookie dough.
Bake the cookies for 12 to 14 minutes. I prefer to keep these softer, so check in on the 12-minute mark. In the event that they’ve spread and are beginning to get just a little golden on the sides, then they’re done.
Remove from the oven, and allow them to cool on the baking sheet for an additional five minutes, then transfer the parchment paper off of the baking sheet and allow them to cool completely.
Steadily Asked Questions
These are naturally gluten-free and soy-free. To make them peanut-free, use almond butter as a substitute of peanut butter. It will be really difficult to make these nut-free, since almond flour is the bottom.
