Who doesn’t love the classic combination of peanut butter and jelly? These gluten-free peanut butter and jelly cookies bring that beloved flavor duo into cookie form. They’re perfect for a quick treat, a lunchbox surprise, or even a holiday cookie platter. Best of all, this recipe is simple and requires only six everyday ingredients you likely already have in your pantry.
Whether you’re gluten-free by necessity or just looking for a delicious cookie recipe, these cookies are a guaranteed hit. They feature the nutty richness of peanut butter, the sweet tang of jam, and just the right touch of vanilla warmth. With no special flours or complicated steps, this recipe is perfect for both beginner and seasoned bakers.
Why you'll love these gluten-free peanut butter cookies
One of the best things about these peanut butter and jelly cookies is that they’re accidentally gluten-free. That means they don’t rely on any specialty flours, blends, or substitutes to achieve their texture and flavor. Instead, the recipe uses simple pantry staples like peanut butter, sugar, and egg to create a cookie that’s naturally free of gluten.
What’s even better? They don’t taste any different than a traditional cookie. The creamy peanut butter provides richness, the sugar adds sweetness, and the egg ensures a soft yet sturdy structure. The result is a cookie with a tender bite, crispy edges, and a gooey jam center—everything you’d expect from a classic thumbprint cookie, without compromise.
Whether you’re gluten-free or not, you’ll never notice anything missing. In fact, these cookies often surprise people who think gluten-free baking has to be complicated or taste “different.” With this recipe, everyone gets to enjoy the same delicious treat!
Ingredients for Peanut Butter and Jelly Cookies
- Creamy peanut butter: This is the star of the cookies. It provides a rich, nutty base and holds the dough together.
- Granulated sugar: Adds sweetness and helps create a slightly crispy texture on the outside.
- Egg: Binds the ingredients, giving the cookies structure.
- Salt: Enhances the peanut butter flavor and balances the sweetness.
- Vanilla extract: Adds depth and a hint of warmth to the flavor.
- Jam: The jam brings a fruity, tangy contrast to the rich peanut butter base.
Directions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dough: In a medium bowl, combine the peanut butter, sugar, egg, salt, and vanilla extract. Mix until smooth and well-blended.
- Form the cookies: Roll the dough into 1-inch balls. Place them on the baking sheet, spacing them about 2 inches apart.
- Make the thumbprints: Use your thumb or the back of a teaspoon to press an indentation into the center of each ball.
- Fill with jam: Spoon a small amount of jam into each indentation. Be careful not to overfill, as the jam can bubble over during baking.
- Bake: Bake for 10-12 minutes or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Peanut Butter Cookie FAQ
1. Can I use natural peanut butter?
Yes, I usually use natural peanut butter for theres. But make sure it’s well-mixed and not too oily. This helps the dough hold its shape.
2. What kind of jam works best?
Use your favorite jam or preserves. Raspberry, strawberry, and grape are classic choices.
3. Can I make these ahead of time?
Yes! Store the baked cookies in an airtight container for up to a week. You can also freeze the dough and bake when needed.
Are these dairy-free too?
Yes, these cookies are naturally dairy-free since they don’t use butter or milk.
What’s the texture like?
These cookies are soft and chewy with a slightly crispy edge. The jam adds a gooey center.
Enjoy these gluten-free peanut butter cookies for a taste of childhood nostalgia with every bite!
Gluten Free Peanut Butter and Jelly Thumbprint Cookie Recipe
These simple and gluten free cookies and easy to make and sure to be enjoyed by everyone
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 cookies 1x
Ingredients
1 cup creamy peanut butter
1 cup granulated sugar, plus more to roll the cookies in
1 large egg
¼ tsp salt
¼ cup jam of your choice (I like strawberry)
Instructions
- Line a baking sheet with parchment paper, set aside.
- In a large bowl combine the peanut butter, granulated sugar, egg and salt and mix until well combined.
- Scoop cookie dough into 1 Tablespoon-sized balls.
- Roll in granulated sugar and place the cookies on the prepared baking sheet at least 2-inches apart.
- Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
- Place baking sheet into the to freezer and chill for 10 minutes.
- Preheat the oven to 350°F.
- Spoon jam into each thumbprint.
- Once oven is preheated bake in the preheated oven for 10-12 minutes, until lightly golden.
- Allow to cool, then enjoy!
