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

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!

25 minutes

14 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by Caked By Katie

View original recipe

Serves: 13

Ingredients

1 cup Peanut Butter, (240g) smooth/creamy
.5 cup Plant Based Butter, salted, room temperature (113g)
1 cup Brown Sugar, (200g)
1 Egg, large, room temperature *can sub 1 flax egg for vegan
1 tsp Vanilla Extract
1.5 cups Gluten Free Flour, (192g)*
.25 tsp Xanthan Gum, ** omit if the gluten-free flour blend already contains it
1 tsp Baking Soda
1 tsp Sea Salt, coarse, extra for sprinkling if desired
.25 cup Strawberry Fruit Spread, (60ml jelly/jam/preserves) extra for drizzling if desired (60ml)

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Process

Cook Mode

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.