A few months ago I posted a very simple recipe for peanut butter cookies which only required four ingredients. This week I’m back using the same recipe but this time with a fun and playful twist.

These PB & J Cookies make a great baking project for beginner and advanced bakers. Made without flour or butter, it is perfect for families with gluten and dairy sensitivities.

These sweet treats are not only visually adorable; the salty sweet combination reminds me why I love PB & J sandwiches so much, except in cookie form!

Chances are good you have these ingredients in your kitchen right now. So what are you waiting for? You could be eating one of these cookies in 15 minutes if you start right now. Enjoy!

Recipe: Flourless PB & J Cookies

  • Prep Time: 5 min(s)
  • Cook Time: 10 min(s)
  • Total Time: 15 min(s)
  • Servings: Makes 15 cookies

An easy jam filled peanut butter cookie.


  • 1 cup natural peanut butter, smooth or crunchy
  • 1 cup sugar or natural cane sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/3 cup fruit jam or jelly


  1. Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.
  2. Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.
  3. Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don’t have a cookie scoop, drop the dough with a spoon.
  4. Flatten the dough balls with the bottom of a glass until the dough is slightly taller than half an inch.
  5. Make a slight indent 1/8-inch deep with a clean milk jug cap in the center of each cookie.
  6. Spoon a teaspoon of jam inside of the indented center.
  7. Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

You Might Also Like

5 Responses to “Flourless PB & J Cookies”

  1. Thea Smith

    Are you serious? 1 cup of sugar for 15 cookies? Develope a recipe with a sweet substitute and oat or rice flour – this is NOT a healthy alternative for a gluten-free cookie.

  2. Carolynn Young

    I was all excited and heading to the kitchen until I saw one cup of sugar . . .

  3. Alice Currah Alice Currah

    Feel free to adjust the sweetness of this cookie to your taste.