This version of gluten-free flourless peanut butter and jelly - or just plain PB cookies is adapted from a recipe by Linda Collister, "Peanut Butter and Jelly Cookie Sandwiches" which appears in her great cookbook - Irresistible Cookies and Biscotti.
This recipe has less sugar than many peanut butter cookie recipes and it's flour-free and gum free, a nice and easy cookie to make. Use organic peanut butter, sugar, egg and jelly to make your own homemade, more economic organic cookie.
Tip: If you like your peanut butter cookies soft, remove them from the oven after about 12 minutes. This of course, depends on oven temperatures and your preferences!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies / 12 sandwich cookies
- 1 cup organic peanut butter, preferably Valencia peanut butter
- 3/4 cup organic cane sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 cup organic raspberry jam (optional: use if making PB sandwich cookies)
Line 2 large baking sheets with parchment paper, silicone baking pads or grease.
Beat peanut butter and sugar until combined. Add egg, vanilla and baking powder and beat until blended. Dough will be very stiff and slightly crumbly.
Use a 1 tablespoon cookie scoop or spoon to make 24 balls. Gently flatten balls by pressing down with a fork.
Bake in preheated oven for 12 - 15 minutes or until golden brown. Cool on a wire rack.
To make peanut butter sandwich cookies, put about 1 - 1 1/2 teaspoon jelly on the bottom of 12 cookies. Top with another cookie and gently press down.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.