• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Flourless Peanut Butter and Jelly Cookies

June 13, 2010 by Joy the Baker 155 Comments

Flourless Peanut Butter and Jelly Cookies

These cookies got me thinking about all the different ways that I enjoy peanut butter and jelly.  You know I love a list… so here goes.
I love peanut butter and jelly:

on white bread with the crust cut off.
rolled up in a warm flour tortilla.
on a toasted bagel, excluding the dreaded onion bagel.
on a spoon.
at midnight.
at lunch from a plastic bag.
with a Capri Sun.
after a date.
after a breakup.
with a banana.
without a stinkin’ banana.
on Wednesday.
every Wednesday.
from now.
until forever.
amen.

I could go on. and on and. on. Really… let’s cut to the cookie.

Flourless Peanut Butter and Jelly Cookies

Flourless Peanut Butter and Jelly Cookies

These flourless peanut butter cookies are my go-to cookie recipe.  There are only four ingredients.  This recipe is heroic.  They’re super simple, crisp little cookies.  Make a little indentation in the center of these cookies, add your favorite jam, bake em up… you’ve got peanut butter and jelly cookies.

It’s not rocket science.  It is super yumtown.

Flourless Peanut Butter and Jelly Cookies

Flourless Peanut Butter and Jelly Cookies

adapted from The Gourmet Cookbook

makes about 32 small cookies

Print this Recipe!

1 cup all-natural chunky or smooth peanut butter

1 cup sugar

1 egg

1 teaspoon baking soda

about 1/4 cup any fruit preserves you fancy

Preheat oven to 350 degrees F.  Grease a baking sheet with butter and set aside.  In a mixer combine peanut butter and sugars until well combined, about 2 minutes.  Add egg and baking soda and mix for another 2 minutes.  The dough will be crumbly.  Roll into teaspoon sized balls and make a small indentation in the center of the dough ball with your pointer finger.   Fill the depression with fruit preserves.  Bake for 12 minutes, until lightly browned.  Cool on a baking sheet for two minutes, then transfer to a wire rack to cool.

Previous PostNext Post

Filed Under: Cookies, Fruit, Gluten-Free, Recipes, Snacks

Previous Post: « How To Make Apricot Crostatas
Next Post: Wedding Cake: the beginning »

Reader Interactions

Comments

  1. Olivia

    July 29, 2010 at 11:21 am

    Ok, I managed to FAIL on these simple cookies (I know, I know, I don’t know how that’s possible). I made them last night and the jelly went everywhere except on the cookies. They ended up being glazed pb cookies. They were tasty, just not visually appealing :(

    Reply
  2. Laura

    July 25, 2010 at 9:32 pm

    When you say natural peanut butter, is Laura Scudder’s ok to use?
    Can’t wait to make them.

    Reply
  3. marcy

    July 20, 2010 at 5:47 am

    These look soooo yummy but is there something I can do without having to use the egg. M daughter is allergic to eggs and I was thinking of subbing a “flax egg” to the mix what do you think?

    Reply
  4. Sarah

    July 14, 2010 at 8:55 pm

    This recipe is RIDICULOUS. How can something so easy come out so yummy? I’ve made them three times since posted this…obviously it’s my go to recipe too. Thanks!

    Reply
  5. Aleta

    July 1, 2010 at 7:34 pm

    I will be trying these this weekend as I’m sensitive to gluten, it will be a nice easy holiday treat!

    Janet: I haven’t tried it yet for this recipe, but I recently made a muffin recipe where I substituted 1 cup sugar for 1/2 cup date sugar and 1/2 cup sucanat and it worked fine, just a bit less sweet than the sugar would have been. I’ll let you know how it comes out with this recipe.

    Reply
    • Janet

      July 6, 2010 at 9:19 pm

      Aleta, thanks for the idea!

      Reply
  6. Vicky

    June 29, 2010 at 7:12 pm

    Hi,

    I made these biscuits today. They turned out really soft. Would that be because I added more sugar than the recipe required? Or would it be that the egg I used was too big?
    Anyhow, they didn’t turn out crunchy at all.

    Reply
  7. Janet

    June 27, 2010 at 12:41 pm

    I just made these, telling myself it would be a “healthy” snack (since there was no flour or butter.) Have you tried reducing the sugar or substituting honey or agave? I’m wondering how they might turn out, since the PB is naturally sweet.

    Reply
    • Lovena Glantz

      September 16, 2010 at 12:19 pm

      I substituted a cup of date paste (smashed up date fruits) for the sugar. This helped the cookies hold their shape instead of melting into a peanut butter sheet. It provided fiber (oh yay.) and a pretty good flavor too. Um, I also substituted flaxmeal and water for the egg, yielding the uberhealthy cooky of your dreams. No seriously. They tasted great. I filled them with a tiny bit of blueberry jel-jam and it didn’t bubble over or anything. These were a real hit amongst my hippie/alternative-food-lifestyle co-workers who demanded the recipe and a cooking lesson as a result. THank YOU!

      Reply
      • Lovena Glantz

        September 16, 2010 at 12:21 pm

        I forgot that I also added 1/3 cup of soy grits.

        Reply
  8. Kate

    June 27, 2010 at 12:08 pm

    Well, I didn’t have a cookie sheet (I know, I know, what the heck?!) but just had to try these. So I scooped the mixture into a mini-muffin pan and went from there. They’re still in the oven, smell delicious, are a bit overflow-y, but look good so far!

    Reply
  9. Seemyspots

    June 25, 2010 at 2:08 pm

    A coworker made these amazing PBJ cookies for an at-work baby shower and they are absolutely delicious! I will be baking them with my 3-year-old daughter for our Fourth of July celebration. PBJ (cookies) all the way!

    Reply
  10. Jaina

    June 24, 2010 at 7:47 am

    These are delicious! Even though mine spread out to the degree that I had a baking sheet full of peanut butter … well, a peanut butter sheet really. But not to worry, I just separated the cookies again once they were done.
    By the way: they taste totally phenomenal with chocolate and caramel in the center instead of the jelly/jam. If you want to cheat (not that I’d ever do that. Nope. I just heard that other people do. Cheaters!) just cut Rolos into quarters and stick a quarter Rolo into each indentation. YUM!

    Reply
« Older Comments
Newer Comments »
Comments Page 8 of 10
« Previous 1 … 6 7 8 9 10 Next »

Trackbacks

  1. PB and J « Hope Has A Place says:
    September 1, 2010 at 2:06 am

    […] wonderful sandwich combination ever, I feel it’s best to quote the the wonderful, fabulous Joy. Oh pb&j! let me count the ways: on white bread with the crust cut off. rolled up in a warm […]

    Reply
  2. An Ode to PB&J: Recipes, Eye Candy & More | Family Style says:
    August 10, 2010 at 8:31 am

    […] Need a recipe for Flourless Peanut Butter & Jelly Cookies? Check out this one from Joy the […]

    Reply
  3. Sent : Made | Pancakes for Dinner says:
    July 28, 2010 at 7:06 pm

    […] used this recipe for the sunflower seed butter and jelly cookies.  If you clicked on the link, you’ll […]

    Reply
  4. Rather Be Baking « hypothetically speaking says:
    July 17, 2010 at 10:39 am

    […] Peanut Butter and Jelly Cookies Joy the Baker […]

    Reply
  5. secondhandsewn says:
    June 25, 2010 at 10:51 am

    […] Flourless Peanut Butter and Jelly Cookies- this recipe is from Joy the Baker (add to your reader! so great!) […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cookies

Two huge small-batch chocolate chip cookies.
A Recipe For Just Two Giant Chocolate Chip Cookies

I accidentally went down a rabbit hole a few weeks back.  One afternoon, in a sweet tooth induced mania, I made a small batch of truly giant chocolate chip cookies. The cookie dough came together in a small saucepan, the chocolate almost too melty, and the cookies about the size of my literal face. They…

Read More

sliced chocolate and peanut butter brownies
How To Make Box Brownies Better

I hope we’ve built enough trust between us for you to believe what I’m about to tell you. It’s a secret that professional bakers have been keeping from you for too long.  The truth is BOX BROWNIES ARE BETTER THAN BROWNIES MADE FROM SCRATCH.  I know… criminal, really but facts are facts.  I think it’s…

Read More

Strawberry white chocolate chai sugar cookies on a cooling rack.
Taylor Swift’s Strawberry White Chocolate Chai Sugar Cookies

We’ve made MANY A COOKIE here on Joy the Baker over the years and the problem is, each cookie I make is my new pride and joy. But you’re the real decider around here.  Well… you and the search engine god Google.  While my latest Moon Pie Bars (and all their gooey marshmallow) might be…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Berry crostata topped with whipped cream with coffee.

A Single Serve Berry Crostata Recipe

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My EASIEST Strawberry Sheet Cake is also my absolu My EASIEST Strawberry Sheet Cake is also my absolute favorite. Get into a box of white cake mix and fresh 🍓🍓 purée! Topped with a thick layer of strawberry cream cheese frosting - this cake is a little pink dream! ⁣
⁣
The Easiest Strawberry Sheet Cake recipe linked in the bio for you! 💋
Our resident reader, @tobyfels shares my favorite Our resident reader, @tobyfels shares my favorite list of the summer on Joy the Baker this year: The Best Books for Summer 2022!  As a person who reads Beach Reads all year long, this is IT! With titles by @ashleymcoleman_ @anarasong @annleary @bonnie_garmus_author @heyashposton @annabelmonaghan @greerhendricks @sarahpekkanen @shelbyvanpeltwrites @marilynsimonrothstein @@misterosman and @kirstin.chen. The guide to your bookworm summer linked in the bio!
Over here testing the limits of “you are what yo Over here testing the limits of “you are what you eat” and will soon be taking my final form as a summer tomato. ⁣🫠🍅
⁣
This Mediterranean Feta and Fresh Tomato Tart is an absolute show stopper with a buttery crisp, press-in crust, whipped feta, and layers of fresh tomato, cucumber, onions, and olives. I’ll leave the recipe linked in the bio - it’s really very special. Join me. We are 🍅🍅.
Here are my two best kept secrets for getting thro Here are my two best kept secrets for getting through this summer.  I’ve never been much for secrets so I’m letting you right in! ⁣
1.	I’m committed to folding crumbled chewy brownies into the easiest homemade no-churn ice cream.⁣
2.	I’m shopping for all of my baking and summer entertaining essentials, wine and cheese at the new @aldiusa stores opening across the Gulf Coast! Wait… you’re as obsessed with ALDI as I am, right? The shopping is always easy and affordable and I always come home with a fun treat among my essentials. Hit up my stories to see my grocery haul (and the chips I ate in the car on the way home) and head to your nearest ALDI for your summer essentials!  #ad⁣
⁣
I’ll leave the recipe and your #ALDILove grocery list linked in the bio!
Let’s just make one! ⁣ ⁣ One Single Berry Cr Let’s just make one! ⁣
⁣
One Single Berry Crostata just you for. Double the recipe (🔗 in the bio) only if you want to share. ⁣
⁣
#joythebaker #berry #crostata #smallbatch #dessert #foodblogfeed
The freezer is packed with ice cream treats from h The freezer is packed with ice cream treats from here on out, and that’s a promise. ⁣
⁣
Find this Milk and Cereal Ice Cream Bar and loads of other semi-homemade ice cream treats linked in the bio! 💓🍦🫠
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up