Gluten-free PB&J cookies are super quick and easy to make! They’re a unconfined snack or breakfast packed with sticky jelly and gooey peanut butter in a tender, almond flour cookie.
These cookies use the almond flour cookie wiring that I really, really love. Check out my other almond flour cookies, like my ginger molasses cookies, almond joy cookies, baklava cookies, and blueberry muffin cookies!
I love making cookies with almond flour, considering not only are they gluten-free that way, they take just a few minutes, they don’t need vegan butter, and they’re moreover packed with protein! That makes them a unconfined breakfast cookie or snack in wing to stuff a succulent dessert option.
These cookies are so simple to make! Make the gluten-free, almond flour cookie wiring and then swirl in some softened peanut butter and jelly. Scoop it onto a sultry sheet and bake. And that’s well-nigh it!
I like the crisped peanut butter on some edges. If you don’t like that much mess, then stuff the cookie with the peanut butter and jelly/preserves.
Why You’ll Love PB&J Cookies
- tender cookies with linty peanut butter and sticky jam swirls
- only 9 ingredients
- gluten-free, grain-free, and soy-free
- one-bowl, 30 minute recipe
More PB&J Recipes
- PB&J Baked Oatmeal
- Peanut Butter and Jelly Thumbprint Cookies
- PB&J Cake or Bread
- Snickers Peanut butter cups, add some preserves in these!
Continue reading: Gluten-Free PB&J Cookies (1 bowl, 30 minutes)
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