Peanut Butter and Jelly Cookies (Gluten-Free & Dairy-Free)
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!
PREP TIME
25 minutes
COOK TIME
14 minutes
INGREDIENTS
10
Serves: 13
Ingredients
- 1 cup1 cup1 cup Peanut Butter, (240g) smooth/creamy
- .5 cup.5 cup.5 cup Plant Based Butter, salted, room temperature (113g)
- 1 cup1 cup1 cup Brown Sugar, (200g)
- 111 Egg, large, room temperature *can sub 1 flax egg for vegan
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1.5 cups1.5 cups1.5 cups Gluten Free Flour, (192g)*
- .25 tsp.25 tsp.25 tsp Xanthan Gum, ** omit if the gluten-free flour blend already contains it
- 1 tsp1 tsp1 tsp Baking Soda
- 1 tsp1 tsp1 tsp Sea Salt, coarse, extra for sprinkling if desired
- .25 cup.25 cup.25 cup Strawberry Fruit Spread, (60ml jelly/jam/preserves) extra for drizzling if desired (60ml)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350˚F 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 (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.
- 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.
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About This Recipe
Show nutritional information
Baked Goods Cookies Dairy Free Desserts Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 252 |
| Fat: | 15 g |
| Carbohydrates: | 28 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 366 mg |
| Fiber: | 2 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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