Gluten-Free Peanut Butter and Jelly Cookies

Gluten-Free Peanut Butter and Jelly Cookies
Staff Writer
Elana Amsterdam

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

24
Servings
81
Calories Per Serving
Deliver Ingredients

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

Total Fat
5g
7%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Carbohydrate, by difference
8g
6%
Protein
2g
4%
Calcium, Ca
6mg
1%
Choline, total
1mg
0%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Phosphorus, P
18mg
3%
Selenium, Se
1µg
2%
Sodium, Na
114mg
8%
Water
7g
0%

Peanut Butter Shopping Tip

If you're looking for a smoother texture in your finished product, try using confectioners' sugar (also known as 10x sugar) instead of granulated sugar.

Peanut Butter Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.