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.
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  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.
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.
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.
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
Ingredients
- 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
Equipment
Instructions
- 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!
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
Love the addition of jam, I’m on a real PJ&J kick at the moment and these are really calling to me!
Love these! I have made no-bake PB & J thumbprints and all kinds of PB & J things but never a baked cookie. Must change that b/c these look sooooo good!
i love the movie crazy stupid love! it’s adorable and funny. Laurie, i love the SMALL batch these cookies make! And i’ve been dabbling with a flourless PB cookie lately… yours look too good to be true. PB&J is by far my favorite flavor combination EVER. step aside chocolate. 🙂 I like raspberry jam the best!
Stop the train!! I want to get off at Yumsville!
Oh so delicious! I need these!
Sounds like you had a great weekend! These cookies would make any day of mine fabulous!
Mmm! Love how easy these are–and that I can have them instead of a PB&J sandwich. 🙂
For the love!! These sound outstanding!
Oh girl, stop. These look awesome. I had a coupon for a free jar of grape jam, and now I know that jam’s fate. I’ve been dying to make PB cookies for weeks- it’s fate!!
This why your blog rocks… one day it’s spicy chicken wings and the healthy cookies the next… Bravo!!
Oh I dream in cookies like this! Love!
Crazy, Stupid Love is definitely a fun movie! I didn’t have high expectations going into it, but ended up being very entertained, glad you liked it too! Wow, your PB & J cookies look wonderful with those pockets of yummy sweet jam and the crunchy peanut butter! I bet your munchkins went craaaazy over them! Glad you had a fun weekend!
these would be the perfect excuse for breakfast! cookies for breakfast – what a great idea, huh? 🙂
Such an awesome flavor combination. These look picture perfect.
This WOULD be fantastic as a quick breakfast…Question…which kind of PB do you recommend? Natural or the “regular” Jif/Skippy/Peter Pan varieties? Crunchy or Smooth?…Thanks for the delicious looking offering…cannot wait to attempt these for my crew!
Either should be fine… crunchy or smooth. If using natural pb and it’s too runny then you might want to refrigerate the dough for a few hours before baking 🙂
these cookies look amazing, I’d love to have some for my breakfast!
these are amazing! will make a batch with nutella as well!!
That sounds really good too!
Super cute idea and simple. These are right up my alley!
Boooooookmarked. Yum yum yum yum yum.
I just love that these are gluten and dairy free!
I bought Crazy, Stupid, Love a few weeks ago. I’ve seen it like 5 times and I think I like it more each time I watch it! It’s a keeper.
These cookies look intense. I have a good friend who despises chocolate (I don’t know what is wrong with him). These will work!!
Love that movie… love these cookies… love it all!!
Can these be made with crunchy almond butter? We have a peanut allergy in our house. Has anyone tried it before?
I’m pretty sure you could substitute almond butter for pb… I’m not an expert in almond butter, so if you do make it… please come back and let me know! 🙂
I love the dollop of jam in the center! YUM!
Yeah for pb cookies!! The jam looks great in the middle.
They wouldn’t be considered dairy free with the egg, would they? They look yummy, tho! 🙂
Hi Silvia! Eggs are a protein {so we’re good!} and dairy is basically just milk & cheese that comes from either a cow, goat, buffalo etc. Hope this clears it all up! 🙂
Oooooooh Girl. This little piggy wants a cookie
Firstly; when did they start showing football on Sunday night too? That’s a rhetorical question, I just feel like there is an awful lot of football on the TV. Secondly; I know several people doing the gluten free thing; this is something yummy I can make for them! Hooray!
I know! It seems like football is on EVERY night! Good think I’m a reader and not so much a tv watcher 🙂
Since one of your readers asked, I thought I’d let you know that I made these cookies tonight with 1/2 cashew butter and 1/2 almond butter (cuz I didn’t actually have enough of either to do the job lol) and they were to die for! 🙂
I tried these recipes today. I found the dough very sticky and wet, so I had a tough time making the divot for the jam. Any advice on how to make the dough more cooperative? Thank you so much for the recipe!
I want these cookies, stat!
I just love peanut butter and jam cookies.
Symptoms of peanut allergy are related to the action of Immunoglobulin E (IgE) and other anaphylatoxins, which act to release histamine and other mediator substances from mast cells (degranulation). In addition to other effects, histamine induces vasodilation of arterioles and constriction of bronchioles in the lungs, also known as bronchospasm (constriction of the airways).^’.”
Please do read our very own online site <http://wellnessdigest.co/