These peanut butter jam cookies are soft and chewy and flourless! The best part of these PB & J cookies is the jam center! Serve with a cold glass of milk!

Happy Monday!

I hope you all had a great weekend. Ours was filled with a girls shopping trip to Target, I made Pat watch the movie Crazy, Stupid, Love which actually turned out to be a pretty good movie! And our Sunday was filled with (me) doing laundry, (Pat) watching football. I’m not one to watch football, so I just snuggled on the couch with a cup of coffee and a good book in-between laundry loads.

Peanut Butter Jam Cookies l

Since it’s Monday, I think cookies are in order. Picture this, a soft peanut butter cookie with a jam center AND-UH they’re sorta good for you too! I know right? It’s you’re lucky day. I think you should grab a scratch off or play the lotto, and if you win, we can split it!

I give you cookies, you give me half the winnings.

To Make These Flourless Peanut Butter Jam Cookies You Will Need:

  • egg
  • peanut butter
  • dark brown sugar
  • baking soda
  • vanilla
  • kosher salt
  • teaspoons jam (raspberry, cherry, grape or strawberry)

These cookies are not only gluten free (hip-hip) but they’re also dairy free too (hooray!).

Yup absolutely zero flour and zero milk orrrr butter. I know forrrrealz! You can have them for breakfast, lunch or at 1 am when you get home from a long 12 hour shift! Whatever your excuse&nbsp reason is, you don’t have to feel guilty. Shoot, eat’em all, because who cares– it’s MONDAY!!

So let’s start the party off by lightly beating 1 egg.

Add the egg, 1/2 (heaping) cup of peanut butter and 1/4 cup brown sugar into a medium bowl.

Add in the 1/4 teaspoon vanilla extract.

1/2 teaspoon baking soda and a pinch of kosher salt.

Give it a good stir and grab a rimmed baking sheet that you’ve lined with either a Silpat or some parchment paper.

And use a tablespoon to measure out the cookie dough onto a lined baking sheet.

Use the same measuring spoon to make a little divot in the center of each cookie-to-be, just be careful not to press to deep.

The kind of jam you use doesn’t really matter. Today I’m using raspberry jam… but grape or strawberry jam would be superb too!

Either way you choose, you’re on a one-way train to yumsville.

Measure out 1/2 teaspoon of jam and plop it into the divot.

Bake in a preheated 350° oven for 10-12 minutes. Cookies that are flour-free tend to spread easily when they’re in the oven {that’s what mine did} but sticking the dough in the fridge for a good 2-3 hours should help that from happening. I never can wait for that, so mine are thinner… but I like that in a cookie.

Peanut Butter Jam Cookies l

Let them cool on the pan for about 10 minutes before transferring them to a wire rack. NOTE: Because these are without flour, the jam will settle into the cookie leaving a thin layer of cookie under the jam, so go slowly when you put the spatula underneath so they don’t tear.

Peanut Butter Jam Cookies l

Soft and chewy and the jam center being the best dang part of these peanut butter jam cookies! Serve with a chilled glass of milk and chow down.

Peanut Butter Jam Cookies l

I really enjoyed these still warm from the oven peanut butter jam cookies. I like to eat the cookie part first and save the jam-center for last… kind of like how I eat my Reese’s peanut butter cups! It’s the only way I know how!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Peanut Butter Jam Cookies l

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Yield: 10 cookies

Peanut Butter Jam Cookies

Soft and chewy PB & J cookies with the jam center being the best part! Serve with a glass of milk and enjoy!


  • 1 large egg
  • 1/2 heaping cup peanut butter, crunchy or smooth
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon vanilla
  • 1 pinch kosher salt
  • 5 teaspoons jam, raspberry, cherry, grape or strawberry


  • Preheat your oven to 350° and line a cookie sheet with parchment or a silicone baking mat.
  • Combine the egg, brown sugar, peanut butter, vanilla baking soda and salt, and stir.
  • Use a tablespoon to measure out the dough, and place on the prepared pan.
  • Make a small divot in the center of the cookie with the back of your measuring spoon, be careful not to go too deep. Scoop out 1/2 teaspoons of jam and place into the center of each divot.
  • Bake for 10-12 minutes and then let cool for 10 minutes on the pan before, very carefully, removing then to a wire rack.
  • Serve with an ice cold glass of milk and enjoy!
Serving: 1g, Calories: 38kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 19mg, Sodium: 69mg, Potassium: 17mg, Fiber: 1g, Sugar: 7g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg