Flourless Peanut Butter Jam Cookies at Home

These peanut butter jam cookies are soft and chewy and flourless! The dependable part of these PB & J cookies is the jam center! Serve with a cold glass of milk!

Happy Monday!

I hope you all had a great weekend. Ours was filled with a girls shopping trip to Target, I made Pat watch the movie Crazy, Stupid, Love which actually turned out to be a pretty good movie! And our Sunday was filled with (me) doing laundry, (Pat) watching football. I’m not one to watch football, so I simply snuggled on the couch with a cup of coffee and a good book in-between laundry loads.

Since it’s Monday, I think cookies are in order. Picture this, a soft peanut butter cookie with a jam center AND-UH they’re sorta good for you too! I know right? It’s you’re lucky day. I think you should grab a scratch off or play the lotto, and if you win, we can split it!

I give you cookies, you give me half the winnings.

To Make These Flourless Peanut Butter Jam Cookies Gather:

• egg
• peanut butter
• dark brown sugar
• baking soda
• vanilla
• kosher salt
• teaspoons jam (raspberry, cherry, grape or strawberry)

These cookies are not only gluten free (hip-hip) but they’re also dairy free too (hooray!).

Yup certainly zero flour and zero milk orrrr butter. I know forrrrealz! You can have them for breakfast, lunch or at 1 am when you get home from a long 12 hour shift! Whatever your excuse reason is, you don’t have to feel guilty. Shoot, eat’em all, because who cares– it’s MONDAY!!

So let’s start the party off by lightly beating 1 egg.

Add the egg, 1/2 (heaping) cup of peanut butter and 1/4 cup brown sugar into a medium bowl.

Add in the 1/4 teaspoon vanilla extract.

1/2 teaspoon baking soda and a pinch of kosher salt.

Give it a good stir and grab a rimmed baking sheet that you’ve lined with either a Silpat or some parchment paper.

And use a tablespoon to measure out the cookie dough onto a lined baking sheet.

Use the same measuring spoon to make a little divot in the center of each cookie-to-be, simply be careful not to press to deep.

The kind of jam you use doesn’t truly matter. Today I’m using raspberry jam… but grape or strawberry jam would be superb too!

Either way you choose, you’re on a one-way train to yumsville.

Measure out 1/2 teaspoon of jam and plop it into the divot.

Bake in a preheated 350° oven for 10-12 minutes. Cookies that are flour-free tend to spread easily when they’re in the oven {that’s what mine did} but sticking the dough in the fridge for a good 2-3 hours should help that from happening. I never can wait for that, so mine are thinner… but I like that in a cookie.

Let them cool on the pan for about 10 minutes before transferring them to a wire rack. NOTE: Because these are without flour, the jam will settle into the cookie leaving a thin layer of cookie under the jam, so go slowly when you put the spatula underneath so they don’t tear.

Soft and chewy and the jam center being the go-to dang part of these peanut butter jam cookies! Serve with a chilled glass of milk and chow down.

I truly enjoyed these still warm from the oven peanut butter jam cookies. I like to eat the cookie part first and save the jam-center for last… kind of like how I eat my Reese’s peanut butter cups! It’s the only way I know how!

Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!