Description
Delight in these Flourless Peanut Butter Jelly Cookie Sandwiches, a gluten-free dessert that perfectly combines creamy peanut butter cookies with your favorite fruit jam. Easy to make and naturally flourless, these treats are ideal for quick baking and satisfying your sweet tooth with a nostalgic twist on the classic peanut butter and jelly flavor.
Ingredients
Scale
Cookie Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt
Filling
- 1/2 cup your favorite fruit jam or jelly (strawberry, raspberry, or grape)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix the Dough: In a medium bowl, combine peanut butter, granulated sugar, and brown sugar until smooth. Add in the egg, vanilla extract, baking soda, and salt, mixing thoroughly to form a consistent dough.
- Shape and Flatten Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart. Use a fork to gently flatten each cookie and create a crisscross pattern on top.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges are lightly golden. This ensures a perfect texture that’s soft yet firm enough to hold the sandwich.
- Cool Completely: Allow the cookies to cool completely on the baking sheet. This step is critical so the cookies don’t break when forming the sandwich.
- Assemble Sandwiches: Spread approximately 1 teaspoon of your favorite jam on the bottom side of one cookie, then gently press another cookie on top to create a sandwich. Repeat with remaining cookies.
Notes
- Use crunchy peanut butter instead of creamy for an added texture variation.
- For a fun twist, roll the edges of the sandwich in mini chocolate chips or chopped nuts.
- Store the cookie sandwiches in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
