5
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.

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings24
Calories Per Serving121
Total Fat8g12%
Sugar8gN/A
Saturated1g7%
Cholesterol7mg2%
Protein3g5%
Carbs11g4%
Vitamin A3µgN/A
Vitamin C2mg3%
Vitamin E0.6mg3.2%
Vitamin K1µg1%
Calcium9mg1%
Fiber0.9g3.8%
Folate (food)6µgN/A
Folate equivalent (total)6µg2%
Iron0.2mg1.2%
Magnesium10mg2%
Monounsaturated2gN/A
Niacin (B3)0.7mg3.5%
Phosphorus51mg7%
Polyunsaturated1gN/A
Potassium132mg4%
Sodium47mg2%
Sugars, added7gN/A
Trans0.3gN/A
Zinc0.2mg1.1%