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Light golden brown peanut butter cookies topped with white coarse sea salt. They are surrounded by chopped peanuts and sitting on a piece of brown newspaper. The middle cookie has been drizzled with bright red strawberry jelly on top.

Peanut Butter and Jelly Cookies (Gluten-Free & Dairy-Free)


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5 from 1 review

  • Author: Katie Stymiest
  • Total Time: 39 Minutes
  • Yield: 13 Large Cookies 1x
  • Diet: Gluten Free

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 *can sub 1 flax egg for vegan
  • 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

  1. Preheat the oven to 350ºF and line two large cookie sheets with parchment paper.
  2. 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.
  3. Add in the brown sugar and mix again on high speed for 2 minutes.
  4. Add in the egg (or flax 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.
  5. Add in the flour and xanthan gum (if using) and mix on low until just combined and a dough forms.
  6. 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.
  7. 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.
  8. 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!
  9. 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