Gluten-free PB&J cookies are tremendous fast and simple to make! They’re an important snack or breakfast full of sticky jelly and gooey peanut butter in a young, almond flour cookie.
Desk of Contents
These cookies use the almond flour cookie base that I actually, actually love. Try my different almond flour cookies, like my ginger molasses cookies, almond pleasure cookies, baklava cookies, and blueberry muffin cookies!
I like making cookies with almond flour, as a result of not solely are they gluten-free that manner, they take just some minutes, they don’t want vegan butter, they usually’re additionally full of protein! That makes them an important breakfast cookie or snack along with being a scrumptious dessert possibility.
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 the event you don’t like that a lot 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
- solely 9 substances
- gluten-free, grain-free, and soy-free
- one-bowl, 30 minute recipe
Extra PB&J Recipes
Recipe Card
PB&J Almond Flour Cookies
Gluten-free PB&J cookies are tremendous fast and simple to make! They’re an important snack or breakfast full of sticky jelly and gooey peanut butter in a young, almond flour cookie.
Servings: 10
Energy: 131kcal
Substances
Dry Substances
- 1 cup (110 g) blanched almond flour
- 2 tablespoons tapioca starch
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
Moist Substances
- 3 tablespoons maple syrup or extra, as wanted
- 1 1/2 tablespoons melted coconut oil I exploit refined coconut oil.
- 1/2 teaspoon vanilla extract much less or extra to choice
Swirl Substances
- 2 tablespoons clean 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
Directions
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Preheat the oven to 335° F (168° C).
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In a bowl, add all of the dry substances and blend very well. Press and blend to interrupt up any almond flour lumps. Then add within the maple syrup, coconut oil, and vanilla extract. Combine and press till you could have a clean, slightly-sticky dough. Whether it is nonetheless too dry, combine in one other teaspoon or so of maple syrup.
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In the event you haven’t already softened your peanut butter and preserves, then microwave them for just a few seconds in order that they soften up. Drizzle the peanut butter and preserves onto the dough and simply flippantly combine in. Alternatively, stuff the cookies: chill the dough for 10 minutes, then take a scoop of the dough. Flatten it, add 1/3 teaspoon or extra of peanut butter and preserves, then fold dough over and considerably seal (see my tiramisu cookies for stuffed cookie pics and skip subsequent 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, choose them up utilizing a spoon, and put them again onto the cookie dough.
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Bake the cookies for 12 to 14 minutes. I prefer to preserve these softer, so test in on the 12-minute mark. In the event that they’ve unfold and are beginning to get a bit golden on the perimeters, then they’re accomplished. Take away from the oven, and allow them to cool on the baking sheet for one more 5 minutes, then switch the parchment paper off of the baking sheet and allow them to cool utterly.
Notes
These are naturally gluten-free and soy-free.
To make them peanut-free, use almond butter as an alternative of peanut butter. It could be actually troublesome to make these nut-free, since almond flour is the bottom.
Diet
Diet Information
PB&J Almond Flour Cookies
Quantity Per Serving
Energy 131
Energy from Fats 81
% Day by day Worth*
Fats 9g14%
Saturated Fats 2g13%
Sodium 91mg4%
Potassium 39mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin C 0.4mg0%
Calcium 32mg3%
Iron 1mg6%
* P.c Day by day Values are based mostly on a 2000 calorie food plan.
Substances and Substitutions
- almond flour – That is the bottom in your cookie dough.
- tapioca starch – Acts as a binder to assist the dough maintain collectively.
- baking soda and salt – To situation the dough.
- maple syrup – So as to add moisture and sweeten.
- coconut oil – Provides moisture and texture. Use refined coconut oil, in case you want your cookies not have a coconut taste.
- vanilla extract – Offers the dough such a pleasant taste!
- peanut butter and jelly – To swirl into the dough. You need to use almond butter as an alternative, for peanut-free. Select no matter taste of jam, jelly, fruit preserves you’re keen on!
Suggestions
- When mixing the dry substances, be certain that to get as lots of the lumps out as doable. It’s a lot tougher to interrupt up these lumps when you add the moist substances in.
- These cookies are very mushy after they first come out of the oven, however they agency up properly as they cool.
The 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 substances and blend very well. Press and blend to interrupt up any almond flour lumps.
Then add within the maple syrup, coconut oil, and vanilla extract. Combine and press till you could have a clean, slightly-sticky dough. Whether it is nonetheless too dry, combine in one other teaspoon or so of maple syrup.
In the event you haven’t already softened your peanut butter and preserves, then microwave them for just a few seconds in order that they soften up.
Drizzle the pb and preserves onto the dough and simply flippantly combine in. Alternatively, chill the dough for 10 minutes, then take a scoop of the dough. Flatten it, add 1/3 teaspoon or extra of peanut butter and preserves, then fold dough over and considerably 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, choose them up utilizing a spoon, and put them again onto the cookie dough.
Bake the cookies for 12 to 14 minutes. I prefer to preserve these softer, so test in on the 12-minute mark. In the event that they’ve unfold and are beginning to get a bit golden on the perimeters, then they’re accomplished.
Take away from the oven, and allow them to cool on the baking sheet for one more 5 minutes, then switch the parchment paper off of the baking sheet and allow them to cool utterly.
Continuously Requested Questions
These are naturally gluten-free and soy-free. To make them peanut-free, use almond butter as an alternative of peanut butter. It could be actually troublesome to make these nut-free, since almond flour is the bottom.
