3 ratings

Gluten-Free Peanut Butter and Jelly Cookies


These cookies have all of the goodness of peanut butter and jelly, and they’re gluten-free, too.


  • 1/2 Cup creamy peanut butter or sunbutter
  • 1/4 Cup vegetable shortening
  • 1/2 Cup coconut sugar
  • 1 egg
  • 1 1/4 Cup blanched almond flour
  • 1/2 Teaspoon Celtic sea salt
  • 1/2 Cup Cascadian Farms raspberry jam


Preheat the oven to 350 degrees. 

In a large bowl, cream the peanut butter , shortening, coconut sugar, and egg with a hand blender. Blend until smooth and then stir in the almond flour and salt.

Scoop the dough 1 tablespoon at a time onto a parchment paper

-lined baking sheet. Make a large thumbprint in the center of each cookie. Scoop the jam 1 teaspoon at a time into the center of each cookie.

Bake for 8-10 minutes. Cool and serve with a big tall glass of dairy-free almond milk.