These gluten free peanut butter and jelly stuffed cookies are everything you love about a classic PB & J sandwich, but in cookie form!
Ingredients
- Peanut butter
- You can use any peanut butter that you like for this recipe. For the healthiest peanut butter, I recommend choosing one that is just peanuts and salt. You can find this on the nutrition label under ingredients.
- Coconut sugar
- Coconut sugar is made from the sap of coconut trees. It is higher in minerals, vitamins C, B vitamins, and antioxidants than regular cane sugar (1).
- These nutritional properties make coconut sugar slightly healthier than regular white sugar. However, it is important to note that coconut sugar is still sugar and will increase your blood sugar.
- Coconut sugar substitutes: if you do not want to use or do not have coconut sugar, you can substitute the coconut sugar for white sugar. The measurements will be exactly the same.
- Coconut sugar is made from the sap of coconut trees. It is higher in minerals, vitamins C, B vitamins, and antioxidants than regular cane sugar (1).
- Brown sugar
- You can use either light brown or dark brown sugar in this recipe. Dark brown sugar will have a stronger flavor. I have used both and they were both delicious.
- Eggs
- It's best to use room temperature eggs when baking. If you can remember to do so, take your eggs out of the refrigerator 30 minutes before you start baking. This allows the eggs to blend more evenly into doughs and batters.
- Note: even though room temperature eggs are best, to be honest I rarely remember to do this and my baked goods turn out just fine!
- Vanilla
- Gluten free all purpose flour
- For this recipe I used King Arthur gluten free measure for measure flour. You can use this as a 1:1 replacement with regular all purpose flour in most recipes.
- If you do not want to use gluten free flour, you can substitute it with regular all purpose flour.
- Baking soda
- Baking powder
- Raspberry jelly
- You can use any jelly or jam that you like for this recipe. I tried these cookies with both strawberry and raspberry jelly . I found that I like the tartness of the raspberry jelly the best.
A note about gluten free
You may be wondering if using gluten free flour makes these cookies healthy and the answer is, not necessarily. Despite common misconception, "gluten free" does automatically make something healthy.
However, there is some evidence to support that people with stomach issues such as irritable bowl syndrome, may benefit from avoiding gluten (2). There are also people who experience non-celiac gluten sensitivity who may also benefit from avoiding gluten (3). It's important to keep in mind that if you don't have a medical indication to be gluten free, doing so could negative impact your gut health.
Nutrition, especially when it comes to gluten can be confusing. If you would like individualized guidance on nutrition, click here to learn more about my services.
How to make peanut butter cookies in the air fryer
If you don't want to make a full batch of cookies, you can make these peanut butter cookies in the air fryer. This is also great during the summer if you don't want to heat up your regular oven.
To do so, preheat your air fryer to 325°F.
Once the air fryer is preheated, add parchment paper to line the basket of your air fryer.
Add two cookie dough balls and bake for 5 minutes. Remove the basket from the air fryer and allow the cookies to cook completely before removing from the basket.
I am able to make 2-3 cookies in my air fryer at a time. This will vary depending on the size of your air fryer.
I love using this method when I have frozen cookie dough and just want to make a couple cookies instead of a whole batch.
Yes, you can freeze these cookies before or after baking.
If you freeze them before baking, follow the instructions to make these cookies up until the baking part. Instead of baking, add the cookie dough balls to an air tight container and store in the freezer. When you are ready to bake, allow to defrost on the counter for about an hour and bake as you would normally.
If you freeze after baking, allow the cookies to cool completely and store in the freezer in an air tight container. When you are ready to eat them, allow them to defrost on the counter for about an hour. Or, if you just can't wait (which I don't blame you!) you can defrost in the microwave for about 10 seconds. Keep in mind this will likely change the texture of the cookie.
Peanut Butter & Jelly Stuffed Cookies (gluten free)
Ingredients
- 1 cup peanut butter
- ½ cup coconut sugar
- ½ cup brown sugar
- 2 eggs
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- 1 cup gluten free all purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup raspberry jelly
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium mixing bowl, add the gluten free flour, baking soda, baking powder, and salt. Mix together and set aside.
- In a large mixing bowl, add the peanut butter and both sugars. Cream together for about 2-3 minutes until combined. I like to use a hand mixer for this part.
- Add the eggs, almond milk, and vanilla and beat for another 1-2 minutes.
- Gradually add the dry ingredients to the wet ingredients and mix together until the flour is completely incorporated but be sure to not overmix.
- Next, scoop out 1 tablespoon of cookie dough, roll into 10 balls and place on the cookie sheet about 2 inches apart.
- With your thumb, press down in the middle of the cookie dough ball to create a small indentation.
- Next take 1-2 teaspoon of jelly and fill the well in the center of the cookie dough.
- With the remaining dough, scoop out about ½ tablespoon of dough and roll into a ball. Softly flatten the dough into a very small pancake. Add the flattened cookie dough to the top of the jelly filled cookie dough balls. Gently use your fingers to seal the top piece of cookie dough to the bottom piece of cookie dough. Repeat this step for all of the cookies.
- Lastly, take a fork dipped in flour and slightly flatten the cookie dough balls.
- Bake the cookies at 350 °F for 12 minutes. The cookies should be golden brown around the edges. If they still look too doughy, continue cookie in 2 minute increments until they are golden brown around the edges.
- Allow the cookies to cool completely before enjoying.
Looking for more dessert recipes? Check out more delicious sweet treats here!
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Gina Harlow says
All the peanut butter and jelly goodness here. Delicious!
Kathryn Granberry says
Omg, sooo good!! Easy and fun to make ( and this comes from someone who isn't a baker) will definitely be making these again!!
Elise Harlow, MS, RDN says
So happy to hear that! Easy and delicious is always the goal!