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PB&J Flourless Cookies- DF/GF (flourless peanut butter cookies)

It’s cookie season it’s cookie season! I feel like a kid jumping up and down all over again. Who am I kidding? I still jump up and down as an adult and I eat cookies all freaking year (these hazelnut cookies being one of my favorites). But nothing touches the classic combination of PB&J … which is why these cookies are just awesome, they’re crucial.

The truth is, these PB&J cookies took me a few trials to get right! Not that I’m complaining about cookie taste testing! I posted my trials over on my Instagram and we all agreed that this is probably the best part of the job 😀

Growing up my mom always made peanut butter cookies. And while they’re still awesome, they’re not the best ingredients.
Given my health-freak tendencies, I really wanted to make a peanut butter cookie that was healthy but also tasted amazing (which is why PB&J just seemed the way to go!)

These cookies are awesome partially because of their classic combination but mostly because they’re free from processed sugars! They use only real food ingredients (I actually make my own chia jam and rock that with them) and because they’re flourless, they’re allergy friendly as well..

So, these PB&J cookies are dairy free and gluten free but utterly tasty (I know, I had several people try them, because cookies are for sharing!).

They use natural peanut butter (no creepy oils in my PB thanks!) which gives them a delicious flavor and keeps the batter creamy.

These cookies are quite literally perfect for Christmas.

Tis the season to… eat lots of cookies and these PB&J ones fit right in! While I am all about full food enjoyment at Christmas time, it doesn’t mean I’m going to eat poor quality food. I still use food as fuel and this I prefer real food based desserts- even during this insanely indulgent season.

Plus, I don’t feed my girls a lot of sugar (did you read how I got out of sugar for their first birthdays and made these amazing sugar free cupcakes?) so by brining my own healthy cookies they can still be part of all the festivities and indulgence while I rest easy knowing they’re still taking in quality nutrients.

Like most treats (and because I’m a freakish planner) I whipped up a big batch of these healthy cookies and popped them into the freezer. As our party season kicks off I just take a couple out, toss them in the fridge and bring them along with us.

My toddler is used to me always having snacks or treats in my bag, so it makes it nice and easy to distract her from all the other, traditional desserts on the table.

So, cheers! To these deliciously tasty, PB&J cookies. They’re easy to make, far easier to eat and perfect for the season.

Ingredients In The PB& Cookies

• 1/2 cup natural peanut butter
• 1.5 tablespoons pure maple syrup
• 1 egg 
• 1 tbs jam of choice (I use chia jam)
• 1/4 teaspoon baking powder
• 2 teaspoons cacao (optional)
• 2 tablespoons natural peanut butter for topping
• 2.5 tablespoons jam for topping

Note: all of these health boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping!

Kitchen Tools You May Like

• Mixing bowls
• Silicone Spatula

How To Make These Allergy Friendly Cookies

Preheat the oven to 350 degrees

In a large bowl, combine the peanut butter, syrup, egg, baking powder, jam and cacao if using.

Mix until no clumps remain.

Line a baking sheet with parchment paper.

Portion the cookies into seven using an ice cream scoop then lightly press down with a fork (they do not expand too much).

Use your thumb to press a small dent into the center of the cookie.

Bake for 3 minutes, rotate the pan and bake for another six.

Remove from the oven and let cool on the tray.

When cooled, divide out the peanut butter topping into the cookies. Then divide the jam and lightly swirl.

Makes 7-8 cookies

Don’t forget to pin these PB&J Cookies

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PB&J Flourless Cookies- DF/GF

This classic PB&J combo lends itself perfectly to these dairy free, gluten free cookies! Easy to make and perfect for parties.

Prep Time 10 minutes

Cook Time 9 minutes

Total Time 20 minutes

Servings 7 cookies

Calories 189 kcal

Author Fit as a Mama Bear

Ingredients

• 1/2 cup natural peanut butter
• 1.5 tablespoons pure maple syrup
• 1 egg
• 1 tbs jam of choice I use chia jam
• 1/4 teaspoon baking powder
• 2 teaspoons cacao optional
• 2 tablespoons natural peanut butter for topping
• 2.5 tablespoons jam for topping

Instructions

1. Preheat the oven to 350 degrees
2. In a large bowl, combine the peanut butter, syrup, egg, baking powder, jam and cacao if using. Mix until no clumps remain.
3. Line a baking sheet with parchment paper.
4. Portion the cookies into seven using an ice cream scoop then lightly press down with a fork (they do not expand too much).
5. Use your thumb to press a small dent into the center of the cookie.
6. Bake for 3 minutes, rotate the pan and bake for another six.
7. Remove from the oven and let cool on the tray.
8. When cooled, divide out the peanut butter topping into the cookies. Then divide the jam and lightly swirl.

Nutrition Facts

PB&J Flourless Cookies- DF/GF

Amount Per Serving

Calories 189 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Cholesterol 23mg8%

Sodium 118mg5%

Potassium 188mg5%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 10g11%

Protein 7g14%

Vitamin A 35IU1%

Vitamin C 0.9mg1%

Calcium 24mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

I truly believe that you literally cannot go wrong when it comes to PB&J, it really is a classic combination! And these dairy free, gluten free cookies make a classic dessert! They’re easy to make, flourless and have just the right amount of sweetness. Whip up a batch to either horde to yourself (no judging!) or share with others ?

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