PB&J Almond Flour Cookies
Gluten-free PB&J cookies are super quick and easy to make! They're a great snack or breakfast packed with sticky jelly and gooey peanut butter in a tender, almond flour cookie.
Servings: 10
Ingredients
Dry Ingredients
- 1 cup blanched almond flour
- 2 tablespoons tapioca starch
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3 tablespoons maple syrup or more, as needed
- 1 1/2 tablespoons melted coconut oil I use refined coconut oil.
- 1/2 teaspoon vanilla extract less or more to preference
Swirl Ingredients
- 2 tablespoons smooth peanut butter or almond butter, softened in the microwave or just let it sit and come to room temperature
- 2 tablespoons preserves or jam, softened by warming
Instructions
- Preheat the oven to 335° F (168° C).
- In a bowl, add all the dry ingredients and mix really well. Press and mix to break up any almond flour lumps. Then add in the maple syrup, coconut oil, and vanilla extract. Mix and press until you have a smooth, slightly-sticky dough. If it is still too dry, mix in another teaspoon or so of maple syrup.
- If you haven’t already softened your peanut butter and preserves, then microwave them for a few seconds so that they soften up. Drizzle the peanut butter and preserves onto the dough and just lightly mix in. Alternatively, stuff the cookies: chill the dough for 10 mins, then take a scoop of the dough. Flatten it, add 1/3 teaspoon or more of peanut butter and preserves, then fold dough over and somewhat seal (see my tiramisu cookies for stuffed cookie pics and skip next step).
- Then, use a 2-tablespoon cookie scoop to scoop balls of the dough onto a parchment-lined baking sheet. If the peanut butter and jelly are flowing out too much, pick them up using a spoon, and put them back onto the cookie dough.
- Bake the cookies for 12 to 14 minutes. I like to keep these softer, so check in at the 12-minute mark. If they’ve spread and are starting to get a little golden on the edges, then they’re done. Remove from the oven, and let them cool on the baking sheet for another 5 minutes, then transfer the parchment paper off of the baking sheet and let them cool completely.
Video
Notes
Storage: Store these on the counter for up to 3 days or refrigerate for up to 2 weeks.
These are naturally gluten-free and soy-free.
To make them peanut-free, use almond butter instead of peanut butter. It would be really difficult to make these nut-free, since almond flour is the base.
To make them peanut-free, use almond butter instead of peanut butter. It would be really difficult to make these nut-free, since almond flour is the base.
Nutrition
Calories: 131kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 91mg | Potassium: 39mg | Fiber: 1g | Sugar: 6g | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 1mg