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Flourless Peanut Butter and Jelly Cookies #SundaySupper

April 13, 2014

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Flourless Peanut Butter and Jelly Cookies

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.

Flourless Peanut Butter and Jelly Cookies

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.

Flourless Peanut Butter and Jelly Cookies

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

 
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Flourless Peanut Butter and Jelly Cookies


★★★★★

5 from 1 review

  • Total Time: 30 minutes
  • Yield: 7 Cookies 1x
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Ingredients

Scale
  • 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

  1. Line a baking sheet with parchment. In a medium bowl, stir together peanut butter, sugar, egg, baking soda, and vanilla until fully combined.
  2. 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.
  3. 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.
  4. 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

Did you make this recipe?

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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
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  • Rolled Greek Meatloaf by Kudos Kitchen By Renee
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  • 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
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  • Ham, Turkey and Cheddar Turnovers by Magnolia Days
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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

sunday supperJoin 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

 

Filed Under: Baked Goods, Cookies, Nut Butter Tagged With: Blackberry, Cookies, Gluten Free, Jelly, Peanut Butter

« Vegan White Bean Chili
Microwave Caramel Sauce »

Comments

  1. Johlene says

    April 13, 2014 at 6:42 am

    Good morning! What a cute idea for cookies!! Happy Sunday xoxo

    Reply
  2. The Ninja Baker says

    April 13, 2014 at 6:54 am

    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!

    Reply
  3. Liz says

    April 13, 2014 at 7:29 am

    Mmmmm….you’ve now given me a HUGE craving for peanut butter cookies! And I love that you’ve stuffed them with jelly!!!

    Reply
  4. Amy Kim (@kimchi_mom) says

    April 13, 2014 at 9:22 am

    These look great! What an awesome idea for cookies!

    Reply
  5. Family Foodie says

    April 13, 2014 at 9:54 am

    oh my goodness.. I think you have inspired me to bake and that is not an easy thing to do!

    Reply
    • Laura says

      April 13, 2014 at 10:10 am

      That’s awesome Isabel! They’re really easy to make too!

      Reply
  6. Jennifer @ Peanut Butter and Peppers says

    April 13, 2014 at 9:58 am

    What a great idea! These would be so perfect for lunch!! Ok, anytime of the day! Incredible!!!!

    Reply
  7. Lindsey @ American Heritage Cooking says

    April 13, 2014 at 10:16 am

    These cookies are my type of innovation! What a great idea! Why eat a sandwich when you can have a cookie?! Or two 😉

    Reply
    • Laura says

      April 13, 2014 at 1:22 pm

      I’ll take a cookie over a sandwich any day 🙂 Thanks for visiting, Lindsey!

      Reply
  8. Jennifer says

    April 13, 2014 at 10:57 am

    I love how simple these are to make and how fancy they turn out! Brilliant & delicious! Yummy!

    Reply
  9. Tara says

    April 13, 2014 at 11:37 am

    So glad you went for it, what a great looking cookie!!

    Reply
  10. Debbie Eccard says

    April 13, 2014 at 11:55 am

    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…

    Reply
    • Laura says

      April 13, 2014 at 1:21 pm

      Thanks so much, Debbie! I always appreciate your support . . . and you would love these cookies!

      Reply
  11. Becky @ Olives n Wine says

    April 13, 2014 at 1:24 pm

    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!

    Reply
    • Laura says

      April 13, 2014 at 3:45 pm

      You should totally make these. I know you could make them challenge friendly 🙂

      Reply
  12. Seduction In The Kitchen says

    April 13, 2014 at 1:39 pm

    Mmmmm I love it! Yummy!

    Reply
  13. Hezzi-D says

    April 13, 2014 at 3:08 pm

    My students would absolutely love these!

    Reply
  14. Marlene @Nosh My Way says

    April 13, 2014 at 3:36 pm

    I love that you stuffed this cookie with jelly. Now you are my kind of gal

    Reply
    • Laura says

      April 13, 2014 at 3:45 pm

      Haha! Thanks, Marlene!

      Reply
  15. Nancy @ gottagetbaked says

    April 13, 2014 at 3:59 pm

    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!

    Reply
  16. Renee says

    April 13, 2014 at 6:51 pm

    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.

    Reply
  17. Ala says

    April 13, 2014 at 8:09 pm

    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 🙂

    Reply
  18. The Wimpy Vegetarian says

    April 13, 2014 at 8:31 pm

    Blogging has totally inspired innovation in my kitchen too! I totally relate. And I love these cookies. Pinning them right now!!

    Reply
    • Laura says

      April 14, 2014 at 2:57 pm

      Thanks!

      Reply
  19. Meriem @ Culinary Couture says

    April 13, 2014 at 10:59 pm

    These are so great! I’m glad they turned out well for you!

    Reply
  20. Betsy @ Desserts Required says

    April 13, 2014 at 11:08 pm

    Your timing is PERFECT. Passover starts tomorrow night and I can’t wait to make these flourless cookies this week!

    Reply
  21. Stacy says

    April 14, 2014 at 1:33 pm

    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.

    Reply
  22. Bobbi's Kozy Kitchen says

    April 14, 2014 at 2:39 pm

    Oohhh I have made thumbprint cookies, but never thought to do a stuffed cookie. Love these!!

    Reply
  23. Julie @ Texan New Yorker says

    April 14, 2014 at 10:18 pm

    These look so fantastic! I love that the jam is stuffed in the center of the cookie. Very creative!

    Reply
  24. Chris @ Shared Appetite says

    April 15, 2014 at 9:57 am

    I have PB&J every day for lunch… now I can have them in a cookie?!?! AMAZING!!

    Reply
    • Laura says

      April 15, 2014 at 11:44 am

      And the cookie isn’t that much worse than a sandwich, plus it’s gluten free . . . so really it’s almost health food 😉

      Reply
  25. Julie says

    April 15, 2014 at 4:11 pm

    I love this decadent sweet version of the childhood favorite!

    Reply
    • Laura says

      April 16, 2014 at 10:10 am

      Thanks, Julie, and thanks for visiting 🙂

      Reply
  26. Jocelyn (Grandbaby Cakes) says

    April 16, 2014 at 5:18 pm

    These are so genius! I love this concept!

    Reply
  27. Ruby @ The Ruby Red Apron says

    April 17, 2014 at 12:20 am

    What a great idea! The jelly inside looks incredible!

    Reply
  28. Sarah says

    April 17, 2014 at 7:48 pm

    Fabulous! I can taste it now

    Reply
  29. Melanie | Melanie Makes says

    April 19, 2014 at 8:00 pm

    I have no doubt my children would devour these in seconds!

    Reply
    • Laura says

      April 20, 2014 at 10:15 am

      Thanks for visiting, Melanie!

      Reply
  30. pat marino says

    August 26, 2015 at 2:40 pm

    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

    Reply
    • Laura says

      August 26, 2015 at 4:04 pm

      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.

      Reply
  31. Emily Leishman says

    October 2, 2020 at 11:24 am

    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!

    ★★★★★

    Reply
    • Laura says

      October 13, 2020 at 2:00 pm

      I’m glad you like the cookies, Emily! They are definitely a little crumbly without flour, but the flavor totally makes up for it 🙂

      Reply

Trackbacks

  1. Ham, Turkey and Cheddar Turnovers | Magnolia Days says:
    April 13, 2014 at 8:12 am

    […] Flourless Peanut Butter and Jelly Cookies by Pies and Plots […]

    Reply
  2. Korean-style Meaty Stuffed Potatoes #SundaySupper - kimchi MOM ™ says:
    April 13, 2014 at 8:17 am

    […] Flourless Peanut Butter and Jelly Cookies by Pies and Plots […]

    Reply
  3. Salted Caramel Chocolate Cookies #SundaySupper - Alida's Kitchen says:
    April 13, 2014 at 8:30 am

    […] Flourless Peanut Butter and Jelly Cookies by Pies and Plots […]

    Reply
  4. Eggplant Rollatini #SundaySupper — MealDiva says:
    April 13, 2014 at 9:01 am

    […] Flourless Peanut Butter and Jelly Cookies by Pies and Plots […]

    Reply
  5. Genoa Salami and Kalamata Olive Calzones #SundaySupper | The Texan New Yorker says:
    April 13, 2014 at 9:19 am

    […] Flourless Peanut Butter and Jelly Cookies by Pies and Plots […]

    Reply
  6. Beef Wellington Braciole for #SundaySupper - Cupcakes & Kale Chips says:
    April 13, 2014 at 9:43 am

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    Reply
  7. Puff Pastry and Prosciutto Wrapped Asparagus #SundaySupper - The Girl in the Little Red Kitchen | The Girl in the Little Red Kitchen says:
    April 13, 2014 at 10:19 am

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  8. Ham and Cheese Crescent “Roll” Stromboli for #SundaySupper says:
    April 13, 2014 at 10:26 am

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    Reply
  9. Mascarpone Blueberry Stuffed French Toast for Stuff, Roll and Wrap w/ #SundaySupper | gotta get baked says:
    April 13, 2014 at 11:58 am

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    Reply
  10. Celery Root Lettuce Wraps with Beluga Lentils | The Wimpy Vegetarian says:
    April 13, 2014 at 12:29 pm

    […] Flourless Peanut Butter and Jelly Cookies by Pies and Plots […]

    Reply
  11. Easy Apple Dumplings #SundaySupper - Hezzi-D's Books and Cooks says:
    April 13, 2014 at 2:30 pm

    […] Flourless Peanut Butter and Jelly Cookies by Pies and Plots […]

    Reply
  12. Strawberries and Cream Pancake Roll #SundaySupper » Curious Cuisiniere says:
    April 14, 2014 at 7:04 am

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  13. Vegan Filipino Turon, Banana Lumpia Recipe | Killer Bunnies, Inc says:
    April 14, 2014 at 8:38 am

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    Reply
  14. Endive Stuffed with Blue Cheese, Walnuts and Honey — Shockingly Delicious says:
    April 15, 2014 at 6:36 pm

    […] Flourless Peanut Butter and Jelly Cookies by Pies and Plots […]

    Reply
  15. Chicken Tinga Taquitos with Avocado Cream for #SundaySupper - Savvy Eats says:
    June 24, 2014 at 5:09 pm

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  16. Rice Krispies Treat Peanut Butter and Jelly Sandwiches | Pies and Plots says:
    September 2, 2014 at 1:29 pm

    […] I’m rather obsessed with the combination of peanut butter and jelly. I already have granola bars, cookies, bars, and puppy chow peanut butter and jelly recipes here on the blog. It’s a classic flavor […]

    Reply
  17. Stracci di Antrodoco #SundaySupper says:
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  18. #SundaySupper Stuffed Pierogie Shells | says:
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  19. #SundaySupper Stuffed Pierogie Shells | Seduction in the Kitchen says:
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  20. Angel Hair Shrimp Lettuce Wraps #SundaySupper - Family Foodie says:
    February 17, 2015 at 7:47 am

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  21. Scotch Eggs with Sriracha Dipping Sauce #SundaySupper - Run DMT says:
    March 29, 2015 at 10:53 am

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  22. Arepas de Queso - Stuffed, Wrapped, and Rolled #SundaySupper - A Kitchen Hoor's Adventures says:
    May 21, 2015 at 7:53 am

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  23. #SundaySupper Stuffed Pierogie Shells » Seduction in the Kitchen says:
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  24. Orange Chocolate Swiss Roll for Stuff, Roll and Wrap #SundaySupper says:
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  25. Arepas de Queso says:
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Welcome to Pies and Plots. I’m Laura Dembowski, writer, baker, and fashionista sharing recipes, reviews, and tips to inspire you to enjoy life both inside and outside the kitchen.
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