Description
Sweet and salty, these stuffed gluten-free and dairy-free peanut butter and jelly cookies are almost too good to be true. A must-bake!
Ingredients
Scale
Peanut Butter and Jelly Cookies
- 1 cup (240g) smooth/creamy peanut butter
- ½ cup (113g) dairy-free salted butter, room temperature
- 1 cup (200g) brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (192g) gluten-free flour *
- ¼ teaspoon xanthan gum ** omit if the gluten-free flour blend already contains it
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt, extra for sprinkling if desired
- ¼ cup (60ml) strawberry jelly/jam/preserves, extra for drizzling if desired
Instructions
- Preheat the oven to 350ºF and line two large cookie sheets with parchment paper.
- In the bowl of a stand mixer or in a large mixing bowl with electric beaters, cream together the peanut butter and butter on high until smooth.
- Add in the brown sugar and mix again on high speed for 2 minutes.
- Add in the egg, vanilla extract, baking soda, and salt and mix for 30 seconds. Scrape down the sides of the bowl and mix again for another minute.
- Add in the flour and xanthan gum (if using) and mix on low until just combined and a dough forms.
- With a 1½ tablespoon cookie scoop, scoop 2 portions of the cookie dough and roughly flatten each. Place one flattened cookie dough ball in the palm of your hand and place 1 teaspoon of jelly in the center of the dough. Top with the remaining flattened cookie dough and pinch the edges together to seal. Gently roll/form it back into a ball and place it on the prepared cookie sheet. *** If you want a thicker cookie, chill the stuffed cookie dough ball for 1 hour before baking.
- Repeat with the remaining cookie dough, placing 3 inches apart, and bake for 12-14 minutes or until the edges are a light golden brown and the center appears to be just slightly underbaked.
- Remove from the oven and allow the cookies to fully cool on the cookie sheet. Top with extra coarse sea salt or a drizzle of melted jelly if desired. Enjoy!
- Store leftover cookies at room temperature in an airtight container for up to 7 days or frozen for up to 6 months.
Notes
* Check to see if the gluten-free flour blend contains xanthan gum.
** Omit the xanthan gum if already contained in the gluten-free flour blend or if using regular all-purpose flour.
- Prep Time: 25 Minutes
- Cook Time: 14 Minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 290
- Sugar: 19 Grams
- Sodium: 61 Miligrams
- Fat: 12 Grams
- Saturated Fat: 5 Grams
- Trans Fat: 0 Grams
- Carbohydrates: 39 Grams
- Fiber: 1 Gram
- Protein: 6 Grams
- Cholesterol: 32 Miligrams
Keywords: gluten-free peanut butter and jelly cookies, peanut butter and jelly cookies, pb&j cookies, stuffed peanut butter cookies, dairy-free peanut butter and jelly cookies, peanut butter and jam cookies, gluten-free peanut butter and jam cookies