Easy Peanut Butter and Jelly Cookies (Naturally Gluten Free)

These peanut butter and jelly cookies are just like classic peanut butter and jelly sandwiches in a cookie form! These flourless cookies have a soft, chewy peanut butter cookie base, and a juicy center, stuffed with homemade (or store-bought) fruit preserves.

Prep Time10

Cook Time15

Chilling Time1

Total Time1 25

Servings: cookies (approx)

Ingredients

Peanut Butter Cookies

1 cup smooth peanut butter
1/2 cup granulated sugar or coconut sugar
1/4 cup brown sugar packed
1 egg
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp sea salt

1/2 cup fruit preserve of your choice, or make your own:

1 cup raspberries or any other berries - fresh or frozen
1/4 cup sugar
1 tbsp lemon juice

Instructions

In a large mixing bowl, add all ingredients for the peanut butter cookies. Stir together until combined and a dough forms.
Refrigerate for at least 1 hour, and if making your own - make your fruit preserve while the dough chills: Add raspberries (or your choice of fruit) in a small saucepan and heat over medium heat. Let it come to a boil for 3-4 minutes, then add sugar and lemon juice. Stir until the sugar dissolves and starts to boil. Lower the heat to simmer for about 5 minutes until the mixture thickens. Remove from heat and set aside to cool at room temperature or in the fridge. It'll thicken more as it cools.
Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
Use a 2-tbsp cookie scoop to scoop the chilled dough. Roll into a ball then flatten out in the circle.
Add a little less than 1 tsp of the fruit preserve in the center, then close it up and roll into a ball with the palms of your hands. It's okay if the dough rips and some of the fruit seeps out a little.
Repeat with the rest of the dough and place on the prepared baking sheet 2-3 inches apart, making sure the sides with any cracks are faced up. Flatten the top slightly with your hand.
Bake for 12-15 minutes until golden brown and spread with cracks at the top.
Cool for 15 minutes, then gently transfer to a cooling rack until cooled completely. The cookies will be fragile at first but will firm up as they cool. Sprinkle with flaky sea salt, if you wish, and enjoy!

Video

Notes

When shaping and stuffing the cookie dough, some of the fruit preserve may seep through the cracks. That's okay. Just make sure the cracked side is facing upwards so you have a sturdy base on the bottom of the cookies.

These will be fragile when they first come out of the oven but will firm up once cooled.

These cookies are flourless, which means they are naturally gluten-free.

You can substitute any jam, jelly, or fruit preserves you prefer. I used raspberry, but classic strawberry preserves (or store-bought strawberry jam) work great too.
You can keep these delicious cookies in an airtight container at room temperature for up to a week. You can also store them in the fridge for a firmer texture.
They also freeze well for up to 6 months. Let the cookies cool completely on the cooling rack before storing them in a freezer bag and placing them in the freezer.

Nutrition