Flourless PB&J Cookies

Flourless peanut butter cookies are chewy and delicious – you’ll never miss the flour. Add the perfect complement in the form of jelly and you’ve got the best of both worlds. They are very easy to make, with only 7 ingredients. You can use any kind of jelly that you want – I chose raspberry because it’s my favorite.

When shaping the cookies, don’t flatten them with a fork in the traditional criss-cross pattern. Instead, use your finger to poke a deep indentation into the ball of cookie dough. When they are finished baking they should form a shallow little “bowl” where you can put the jelly or jam.

Flourless Peanut Butter Cookies

Ingredients

  • 1 c peanut butter
  • 1 c raw sugar (or half raw, half brown sugar)
  • 1 tbsp ground flax seed
  • 2 tbsp water
  • 1 tsp baking powder
  • dash salt (optional)
  • 1/2 c jelly or jam

Instructions

  1. Preheat oven to 350F.

  2. Combine flaxseed and water, let sit until thickened

  3. Combine sugars, salt and baking powder. Combine peanut butter and flax mixture. Add to sugar mix and stir until well combined. If the dough is sticky, add a little more sugar.

  4. Roll into balls and place on a nonstick cookie sheet. Make an indentation into each cookie with your finger/thumb. You want the indentation deep enough so that it doesn't disappear while baking.

  5. Bake 8-10 minutes, checking carefully after 8 minutes. These will burn easily so be careful!

  6. Let cookies cool completely on the cookie sheet then remove to a plate or platter.

  7. WIth a teaspoon, add jelly to the center of each cookie. Enjoy!

Recipe Notes

If you like, before putting the cookies into the oven, put 2 or 3 chocolate chips into the indentation in the cookie ball. Bake, cool and fill with jelly as usual. Delicious!