Innovation is one of the best things about America. We might not be top in math or science, but our constant ability to think outside the box is impressive and inspiring. Anything is possible because we believe it is. In all realms, from food to technology, we are never satisfied. We believe there is always room for improvement. I say that innovative spirit is way more important than having the best grades on paper. Those grades will never go as far as innovation.
I like to think I can be pretty innovative. When I’m writing, it’s important for me to think of new and exciting stories and new and exciting ways to tell those stories. It’s fun to sit at my computer and type something no one has ever typed before.
Blogging has also inspired innovation in my life . . . or at least my kitchen! Whether I’m mashing some new flavors together or turning my favorite pie into cookies, there’s no way I’d rather spend a day than whipping up a super cool treat.
The other thing about innovation is it doesn’t always work out. I have yet to impress an agent with my creative ideas and sometimes those recipes are total failures. But the other thing about innovation is that it’s infectious. The energy it gives me makes me immediately return to the drawing board, knowing gold will soon strike.
I came up with the idea for these Flourless Peanut Butter and Jelly Cookies unsure if they’d turn out. I thought and hoped they would, but it was still a risk. With fingers crossed, I took them out of the oven and busted one open, the pretty purple blackberry jam greeting me. Success! Not only are these gluten free cookies giant, delicious, and sturdy (no crumbly cookies here!), they also taste just like a peanut butter and jelly sandwich. I hope these cookies inspire you to do something innovative in your life!
Flourless Peanut Butter and Jelly Cookies
- Total Time: 30 minutes
- Yield: 7 Cookies 1x
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- About ¼ cup jam (I used Smucker’s seedless blackberry)
Instructions
- Line a baking sheet with parchment. In a medium bowl, stir together peanut butter, sugar, egg, baking soda, and vanilla until fully combined.
- Using a small ice cream scoop, scoop 7 rounds of dough and place them, spaced as far apart as possible, on the baking sheet. Flatten the balls of dough and place about 1 teaspoon of jam in the center of the flattened dough.
- Scoop 7 additional balls of dough and place on top of the jam. Using your fingers, smooth the dough over the jam and seal the edges, making sure as little jam as possible is peeking out. Refrigerate for at least 1 hour and up to overnight.
- When ready to bake, preheat oven to 350 degrees F. Bake cookies for 13-15 minutes, rotating halfway through if necessary, until they are crinkled and slightly firm on top. Serve warm or cool completely on tray. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.
Notes
Additional chilling time is required
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Please check out all the other Sunday Supper dishes!
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Lemon and Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Rolled Greek Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All things Sweet
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement
Good morning! What a cute idea for cookies!! Happy Sunday xoxo
Definitely looks like your innovative spirit has paid off, Laura. Wish I could reach through the computer screen and grab a cookie..or 2 or 3!
Mmmmm….you’ve now given me a HUGE craving for peanut butter cookies! And I love that you’ve stuffed them with jelly!!!
These look great! What an awesome idea for cookies!
oh my goodness.. I think you have inspired me to bake and that is not an easy thing to do!
That’s awesome Isabel! They’re really easy to make too!
What a great idea! These would be so perfect for lunch!! Ok, anytime of the day! Incredible!!!!
These cookies are my type of innovation! What a great idea! Why eat a sandwich when you can have a cookie?! Or two 😉
I’ll take a cookie over a sandwich any day 🙂 Thanks for visiting, Lindsey!
I love how simple these are to make and how fancy they turn out! Brilliant & delicious! Yummy!
So glad you went for it, what a great looking cookie!!
Love this innovative idea! You already know I bake your flourless triple peanut butter cookies all the time and I will be baking these soon too! Great idea….keep em coming! I shared on Facebook as this is a terrific idea…
Thanks so much, Debbie! I always appreciate your support . . . and you would love these cookies!
Mmm… I was just telling Kyle that if I had to live on one food for the rest of my life, it’d be peanut butter and jelly sandwiches 🙂 I love the combination and these cookies look like they most definitely meet the PB&J criteria!
You should totally make these. I know you could make them challenge friendly 🙂
Mmmmm I love it! Yummy!
My students would absolutely love these!
I love that you stuffed this cookie with jelly. Now you are my kind of gal
Haha! Thanks, Marlene!
I love this post, Laura. I agree with everything you’ve said, especially about blogging. It’s definitely made me more creative in the kitchen. I’m so glad you decided to make these cookies because they look fantastic! Check out that glorious purple blackberry jam tucked so neatly inside. Fabulous!
So glad you went for trying this recipe so you could have success and share it with us. And love the choice of jelly you used, it’s one of my favorite flavors.
Anything PB&J and I are automatic friends–this recipe has me excited to get those innovative cogs turning, too! A really swell Sunday invention…nothing like a great idea to kick off the week 🙂
Blogging has totally inspired innovation in my kitchen too! I totally relate. And I love these cookies. Pinning them right now!!
Thanks!
These are so great! I’m glad they turned out well for you!
Your timing is PERFECT. Passover starts tomorrow night and I can’t wait to make these flourless cookies this week!
What great cookies, Laura! Peanut butter and jelly is such a classic combination and I love that you figured out how to put them together in one sturdy, delicious cookie.
Oohhh I have made thumbprint cookies, but never thought to do a stuffed cookie. Love these!!
These look so fantastic! I love that the jam is stuffed in the center of the cookie. Very creative!
I have PB&J every day for lunch… now I can have them in a cookie?!?! AMAZING!!
And the cookie isn’t that much worse than a sandwich, plus it’s gluten free . . . so really it’s almost health food 😉
I love this decadent sweet version of the childhood favorite!
Thanks, Julie, and thanks for visiting 🙂
These are so genius! I love this concept!
What a great idea! The jelly inside looks incredible!
Fabulous! I can taste it now
I have no doubt my children would devour these in seconds!
Thanks for visiting, Melanie!
Is there any other type of sugar besides cane. that could be used to make the pb+j cookies? maybe Stevia? ect.
thank you. pat
Honestly, I’m not sure, Pat. You could definitely cut down on the sugar or try honey maybe, but I haven’t tested the recipe any other way. Sorry I can’t be of more help.
So tasty! A little crumbly, but had amazing flavor and held together well! I’d make these again, they were super easy and had a delicious result!
★★★★★
I’m glad you like the cookies, Emily! They are definitely a little crumbly without flour, but the flavor totally makes up for it 🙂