Comments on: Flourless Peanut Butter and Jelly Cookies

By: Flourless Peanut Butter and Jam Cookies [recipe] | Toronto Singer and Toronto Voice Teacher | Kat Langdon

Fri, 16 Dec 2011 12:14:37 +0000

[...] Flourless Peanut Butter and Jam Cookies Courtesy of (my baking idol) Joy the Baker [...]

By: Ratatouille — Delight in the Everyday

Ratatouille — Delight in the Everyday — Mon, 03 Oct 2011 19:50:20 +0000

[...] be gluten-free as they were originally written. Like these rolls, or flourless chocolate cake, or flourless peanut butter cookies, or meringues, or truffles. (Or, I’m guessing, this cake roll, which I’ve been looking [...]

By: Bailey

Bailey — Mon, 08 Aug 2011 20:55:10 +0000

This recipe is yummy! I did add a teaspoon of vanilla, about 2 tablespoons of flour (it helped with the consistency, and we don’t have any gluten issues), cut the sugar to 1/2 cup, and they tasted great. I used a disher for portioning, and strawberry preserves, and baked them closer to 20 minutes. There was no running—they stayed a nice fluffy/sandy texture.

By: pbj « it will stop raining*

pbj « it will stop raining* — Wed, 06 Jul 2011 13:40:37 +0000

[...] kristin told me about flourless peanut butter and jelly cookies. i simply had to make them. for us japanese the taste and texture of real peanut butter is quite [...]

By: Paige

Paige — Mon, 18 Apr 2011 19:26:36 +0000

I forgot to mention I made the cookies with a “chocolate strawberry mermelade” (I’m in Spain) and it was AMAZING…if anyone can find something similar, go for it!

By: Paige

Paige — Mon, 18 Apr 2011 19:14:48 +0000

These cookies are super easy! I didn’t read the recipe correct at first and made indentations with a spoon which made the cookies too large and flat, so the jam (I also put too much jam in them, and made the cookies too big), spilled out of the cookies and made them hard to lift from the pan. So all of this was my fault. The recipe is great and follow it exactly. The ones I did make indentations with my finger and made them smaller in size came out beautifully. Took no time to cook, and DELICIOUS!! I have eaten so many at this point that I am embarrassed.

Thanks for such a great easy recipe!! I will make these for my secondary students in Spain to give them a little taste of America!

By: Kids’ Table Party « Everybody’s Invited!

Kids’ Table Party « Everybody’s Invited! — Wed, 13 Apr 2011 05:57:25 +0000

[...] Apples with Peanut Butter Green Bean Casserole Lobster Macaroni and Cheese Peanut Butter and Jelly Thumbprint Cookies Apple Fizz [...]

By: steffy

steffy — Tue, 15 Mar 2011 13:11:11 +0000

I made these last night while not feeling well… let’s just say that they made me feel better. Mine didn’t turn out nearly as pretty as yours, but damn did they taste good. I think one trick to making them pretty and not having them glob is to actually use preserves and NOT jam. The more “preserve” bit I put in the cookie, the prettier they turned out.

By: maya

maya — Mon, 06 Dec 2010 13:41:28 +0000

hi joy,
just made these last night and they were deeeeeeeeeelish!
just one question – i was trying to find the original recipe in the gourmet cookbook and i couldn’t find it (i tried the cookie book as well). can you link to the actual title of the book?
thanks!
maya

By: carlabarla

carlabarla — Fri, 08 Oct 2010 04:10:43 +0000

These turned out AWESOME for me! I riffed off your other flourless pb cookie recipes and substituted the cup of sugar with half a cup of sugar and half a cup of lightly packed brown sugar, added a half teaspoon of vanilla extract, and then threw in two big heaping ladlefuls of chocolate–a big chocolate chunk that I chopped up, threw in the food processor, and then sifted all the powder out of. Re: the jelly-everywhere problem someone had, I just made deeper dents in my doughballs, like little volcanoes, and tucked the jam in (I used apricot-raspberry, mmmm Bonne Maman). The cookies turned out much darker, with jelly centers kind of like Jammy Dodgers, and they were a huuuuge hit! So thank you so much, Joy! I love your blog, it inspires me to keep baking.