these cookies are bendy and soft, with the perfect amount of chew. made with crunchy peanut butter and a homemade strawberry jam, they are truly reminiscent of the classic sandwich combo in cookie format!
Peanut butter cookies are a widely-loved and much-appreciated cookie, perhaps just as much as the seminal sandwich of America, the peanut butter sandwich, is.
Rightly so, because it’s not only super easy to make (I’m talking about the sandwich now, but same goes for the cookies, tbh), it’s also intensely satisfying and an ample source of protein— in fact it actually provides all three macros (!).
However most of us are not thinking about PB macros when we slather some on to some grain free bread and add a dollop of fruity jam for good measure. We are simply enjoying the mouth pleasure that come with eating a peanut butter and jelly sandwich! This is a roundabout way of saying that I wanted to recreate that same ~feeling~ and magical taste combination of eating a peanut butter and jam (jelly? What do you say?) sandwich *without* the sandwich. Lo and behold, the PB and jam COOKIE!
We need to give credit where credit is due though, and this peanut butter and jam cookie simply would not exist without its number one inspo: the thumbprint cookie. Whether raspberry or my personal apricot thumbprint version, it is this format of cookie — imprinted with a dollop of jam in the middle — that led me to say, why not peanut butter??? Instead of a shortbread cookie, let’s make it a heavily/heavenly PB cookie!
The cookies are made using a few ingredients, namely, peanut butter, almond butter and coconut flour (three tablespoons) make up the base of this cookie, with others additions including: honey, baking soda, vanilla extract and 1 egg. The strawberry jam is a homemade variety, I have similar recipes on my site you could follow if you need to prepare your jam beforehand, or you could just: simmer down frozen or fresh strawberries in a small saucepan with a spoon or two of honey (depending on your sweet tooth) for 45 minutes or so (bring to a boil first, then lower the temperature to low for simmering!)
The recipe comes together quickly and rather simply, because it’s hard to go wrong when combining these two flavours together; it will essentially always taste good (aka like peanut butter and jam). I’ve included some step-by-step photos below though. If you try making these cookies, please let me know — I’d love to see your creation, you can comment below or show me on IG @grainfreee! And for a bit more recipe inspiration, see the ideas below!
A few related recipes if you’re looking for some delicious grain free recipes that are peanut butter adjacent:
- PEANUT BUTTER & JAM BLONDIES
- PEANUT BUTTER MARSHMALLOW BLONDIES
- SUPER SOFT PEANUT BUTTER COOKIES
- CRUNCHY PEANUT BUTTER GRANOLA BARS
- PEANUT BUTTER & JAM MUFFINS (coconut flour)
peanut butter & jam cookies: ingredients
- 1/2 cup peanut butter
- 1/2 cup almond butter (or simply do 1 full cup of peanut butter)
- 1/2 cup honey
- 3 tbsp of coconut flour
- 1/2 tsp of baking soda
- 1 tsp of pure vanilla extract
- 1 egg
- 1/2 cup of strawberry jam
peanut butter & jam cookies: how to
- Start by mixing the peanut butter, almond butter, and coconut flour together in a medium-sized bowl– it’s easiest to mix nut butter at room temperature, if you’re able to leave your almond butter and peanut butter out on the counter for a couple of hours beforehand. Add in the honey and mix well.
- Continue by combining the baking soda, vanilla extract and finally, mixing the egg in.
- Once well-combined, spoon a tablespoon of the batter onto a parchment paper-lined baking tray.
- Flatten each cookie with the palm of your hand, wetted slightly to avoid sticking to the cookies.
- Now, using your thumb, make a slight imprint into middle of the cookie. Spoon the strawberry jam into the middle of the cookie– the jam can definitely spill off the cookie, don’t worry about that! You’re the best judge of your own cookies, but I prefer to have a lot of jam in my cookies.
- Bake the cookies in a preheated oven at 350, for 10-12 minutes, until browned. Allow them to cool completely before removing from the tray, as they will be soft and breakable. Once they cool they will be bendy. Store in the fridge or freezer.
peanut butter & jam cookies (grain free, scd diet)
Ingredients
- 1/2 cup peanut butter
- 1/2 cup almond butter or simply do 1 full cup of peanut butter
- 3 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 cup honey
- 1 tsp pure vanilla extract
- 1 egg
- 1/2 cup strawberry jam
Instructions
- Start by mixing the peanut butter, almond butter, and coconut flour together in a medium-sized bowl– it's easiest to mix nut butter at room temperature, if you're able to leave your almond butter and peanut butter out on the counter for a couple of hours beforehand. Add in the honey and mix well.
- Continue by combining the baking soda, vanilla extract and finally, mixing the egg in.
- Once well-combined, spoon a tablespoon of the batter onto a parchment paper-lined baking tray.
- Flatten each cookie with the palm of your hand, wetted slightly to avoid sticking to the cookies.
- Now, using your thumb, make a slight imprint into middle of the cookie. Spoon the strawberry jam into the middle of the cookie– the jam can definitely spill off the cookie, don't worry about that! You're the best judge of your own cookies, but I prefer to have a lot of jam in my cookies.
- Bake the cookies in a preheated oven at 350, for 10-12 minutes, until browned. Allow them to cool completely before removing from the tray, as they will be soft and breakable. Once they cool they will be bendy. Store in the fridge or freezer.