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
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Preheat oven to 350F.
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Combine flaxseed and water, let sit until thickened
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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.
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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.
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Bake 8-10 minutes, checking carefully after 8 minutes. These will burn easily so be careful!
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Let cookies cool completely on the cookie sheet then remove to a plate or platter.
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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!