These easy flourless PB&J cookies are made from four simple ingredients…peanut butter, sugar, an egg and your favorite fruit jelly or jam. That’s right…no flour! In under 30 minutes, create a batch of these dairy free and gluten free cookies with a taste that’s a sweet twist on your favorite nostalgic childhood sandwich.
Variations of Flourless PB&J cookies
There are a ton of variations of this recipe. Start with the base recipe by combining the peanut butter, sugar, egg and salt. From there experiment with these variations to find your favorite. If you find your own favorite, share in the comments section!
- M&Ms or chocolate chips – Fold 1/2 cup mini M&Ms or mini chocolate chips into the dough before baking. For a subtle chocolate flavor, gently press one regular chocolate chip into the center of each cookie as soon as they come out of the oven.
- Sea salt – Sprinkle a pinch of course sea salt onto each cookie before baking them.
- Chocolate dipped PB cookies – Allow the cookies to cool. Melt about a cup of chocolate chips or melting chocolates/melting wafers (you can find Ghiradelli Melting Wafers in most grocery stores) in the microwave in 30-second increments until fully melted. Stir every 30 seconds. Dip half of the cookie into the melted chocolate. Over the holidays I like to add a few festive holiday sprinkles to the chocolate before it cools and hardens.
- Crunchy PB cookies – Use crunchy peanut butter instead of creamy to add a little crunch to these cookies.
- Cut the sweetness – If you prefer your cookies a little bit less sweet use a natural peanut butter with no added sugar.
- Experiment with extracts – Try adding one teaspoon of your favorite extract to the cookie dough for added aroma and flavor. Vanilla extract is my favorite.
- Roll them in sugar – Roll each dough ball in sugar prior to baking. One of my favorite combinations is rolling them in sugar prior to baking and popping a chocolate chip in the center as soon as they come out of the oven.
Ingredients
1 cup creamy peanut butter – If you prefer your cookies less sweet, use a natural peanut butter with no added sugar.
1 cup sugar
1 egg
pinch of salt (optional)
Strawberry jam or jelly or Raspberry Jam or Jelly
Directions
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Mix the peanut butter, sugar, egg and optional pinch of salt in a medium mixing bowl.
Scoop about 1 tablespoon of dough into your hand and make an indentation with your thumb. Fill the indentation with jelly or jam and add about another 1/2 tablespoon of dough to the top to create a jelly or jam filled dough ball.
Spread the cookies out evenly on the cookie sheets.
Bake 12-13 minutes on 350 degrees or until they start to turn golden brown.
Allow to cool about 5 minutes on the cookie sheet before transferring to a wire rack.
How to store flourless PB&J cookies
These cookies will stay fresh for about 3 days in an airtight container.
Looking for more treat recipes?
- Candy Cane Tea Cake Cookies
- Chocolate Dipped Holiday Sprinkle Butter Cookies
- Orange Macadamia Nut Fudge
Flourless PB&J Cookies
Ingredients
- 1 cup creamy peanut butter To reduce the sugar use a natural peanut butter with no added sugar.
- 1 cup sugar
- 1 egg
- pinch of salt optional
- Strawberry or raspberry jam or jelly
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Mix the peanut butter, sugar, egg and optional pinch of salt in a medium mixing bowl.
- Scoop about 1 tablespoon of dough into your hand and make an indentation with your thumb. Fill the indentation with jelly or jam and add about another 1/2 tablespoon of dough to the top to create a jelly or jam-filled dough ball.
- Spread the cookies out evenly on the cookie sheets.
- Bake 12-13 minutes on 350 degrees or until the cookies start to turn golden brown.
- Allow to cool about 5 minutes on the cookie sheet before transferring to a cooling rack.
Notes
- M&Ms or chocolate chips – Fold 1/2 cup mini M&Ms or mini chocolate chips into the dough before baking. For a subtle chocolate flavor, gently press one regular chocolate chip into the center of each cookie as soon as they come out of the oven.
- Sea salt – Sprinkle a pinch of course sea salt onto each cookie before baking them.
- Chocolate dipped PB cookies – Allow the cookies to cool. Melt about a cup of chocolate chips or melting chocolates/melting wafers in the microwave in 30-second increments until fully melted. Stir every 30 seconds. Dip half of the cookie into the melted chocolate. Over the holidays I like to add a few festive holiday sprinkles to the chocolate before it cools and hardens.
- Crunchy PB cookies – Use crunchy peanut butter instead of creamy to add a little crunch to these cookies.
- Cut the sweetness – If you prefer your cookies a little bit less sweet use a natural peanut butter with no added sugar.
- Experiment with extracts – Try adding one teaspoon of your favorite extract to this recipe for added aroma and flavor. Vanilla extract is my favorite.
- Roll them in sugar – Roll each dough ball in sugar prior to baking.
Peanut butter cookies are my all-time favorite cookie! Love that this recipe is so simple and love the addition of jelly
There are so many variations of this simple recipe and I tried a ton of the holidays – my favorites are in the post. Enjoy!