Naturally gluten-free and easily make dairy-free, these flourless peanut butter and jelly sandwich cookies are sure to be a brand new favorite in your house.
One of my newest passions is making all sorts of flourless cookies. Now most of these cookies are made with nut butter, and I have concocted several different flavor combinations based on peanut butter and chocolate. This time though, I wanted to add something fruity. Enter the flourless peanut butter and jelly sandwich cookies. A naturally gluten-free and dairy-free flourless peanut butter cookie is sandwiched with peanut butter buttercream and homemade raspberry jam. The peanut butter frosting is easily made dairy-free, so these cookies can absolutely be quite allergy friendly if you want or need them to be. Let’s make them.
What you’ll need to make these flourless peanut butter and jelly sandwich cookies:
All natural peanut butter (unsweetened, only peanuts or peanuts plus salt)
Granulated sugar
Large eggs
Baking soda
Pure vanilla extract
Powdered sugar
Salted butter
Heavy cream
Fresh raspberries
Cornstarch
Fresh lemon juice
The Homemade Raspberry Jam
I absolutely love making homemade jam, and I have a strawberry version of this jam in my 6-inch classic strawberry cheesecake. Along the way, I’ve gotten this question: is fresh or frozen fruit better for jam? My answer is always fresh. The flavors are fuller and the fruit is at its ripest, giving you the best tasting jam.
This easy raspberry jam is the perfect mix of fresh raspberries, granulated sugar, cornstarch, and lemon juice. It’s quick to make, cools fast, and is perfect for biscuits, cake fillings, or in our case, flourless cookie fillings.
Place all of the ingredients into a medium sized saucepan on the stove on medium heat. With a potato masher, mash the berries until smooth and only small chunks remain. Continue to mix with the masher or a spoon until thickened and bubbly, about two minutes. Remove the pan from the stovetop and allow the jam to cool at room temperature or in the refrigerator or freezer until cool. The jam will further thicken as it cools.
The Peanut Butter Buttercream
This glorious and creamy peanut butter frosting is chalked full of peanut butter flavor, and boasts only five simple ingredients: all natural unsweetened peanut butter, salted butter, powdered sugar, pure vanilla extract, and heavy cream.
Place all of the frosting ingredients in a medium bowl. Beat on low to incorporate the sugar, and then on medium/high for 30 seconds until smooth. Do not overmix. Refrigerate any leftover jam for up to four weeks.
This frosting is easily made dairy-free by subbing out dairy butter for vegan butter, and plant-based heavy cream for the dairy cream. See below for all dietary substitutions.
The Flourless Peanut Butter Cookies
So what are flourless cookies made of? And is flour necessary for cookies? The short answer is no, flour is not essential with the right mix of alternate ingredients. Flourless cookies are generally made of nut butter or oat flour (oats simple ground to resemble flour), and have eggs + baking soda to stabilize and create a cookie that doesn’t spread too much.
These cookies use a creamy unsweetened salted peanut butter to create the best peanut butter flavor in a rich, dense cookie. It does not spread, so the cookies are gently pressed down right before or right after baking. I have tested it both ways, and it doesn’t affect the texture or density if pressed before or after, so do whatever you prefer.
Begin by adding all of your ingredients to a medium sized bowl. Mix until a thick dough forms, about 30-60 seconds. Using a 2-tablespoon cookie scoop, roll out 16 balls of dough. Gently toss each dough ball in the additional granulated sugar, and place them on a nonstick baking sheet. Bake at 350° for 7-9 minutes. My cookies were perfectly done at 8 minutes, but each oven temperature varies slightly so I always suggest starting low and adding time (became you cannot take time away).
These cookies will be very crumbly and almost a bit raw in the middle when they are hot from the oven. They will set up perfectly done in the middle and hold their shape well when cooled. Gently press each cookie down with the bottom of a glass or measuring cup while the cookies are still hot {if you did not do so before baking}. Allow them to cool at room temperature on a wire rack until no longer warm. Pipe or frost the buttercream onto a cookie, and top with raspberry jam. Sandwich with another cookie. Repeat with the remaining cookies, frosting, and jam. Store the sandwich cookies in the refrigerator in an airtight container for up to four days. You can also pipe a ring of buttercream on the outer edge of the cookie and fill the center with the jam. This will better hold the jam in if you plan to serve them at room temperature.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As these cookies are naturally gluten free and dairy free because they contain no flour or butter/milk products, I have two substitutes for peanut butter if that is a problematic nut in your household. I also have two substitutes for the fillings.
Almond butter can be used as a replacement for the peanut butter if you prefer that nut or flavor. My favorite brand is Good and Gather All Natural Almond Butter. It contains only almonds and is smooth and creamy.
Wow Butter is an exceptional peanut butter substitute if you cannot have peanuts, as it contains no peanuts but retains an amazing PB flavor. Use it as a 1:1 ratio substitute in these cookies.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, so the recipe measurements will not change.
Silk Dairy Free Heavy Cream is a great option for the frosting.
If you loved these flourless peanut butter and jelly sandwich cookies, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS- Try my Flourless Chocolate Peanut Butter Blossoms too!
Flourless Peanut Butter and Jelly Sandwich Cookies
Ingredients
For the Raspberry Jam:
- 6 Ounces Fresh Raspberries (about 1 ½ cups)
- ⅓ Cup Granulated Sugar
- 1 Tablespoon Cornstarch
- 1 Tablespoon Fresh Lemon Juice
The Flourless Peanut Butter Cookies:
- 1 ¼ Cups Creamy Unsweetened Peanut Butter
- 1 Cup Granulated Sugar
- 1 Large Egg + 1 Large Egg Yolk
- ½ Teaspoon Baking Soda
- ½ Teaspoon Pure Vanilla Extract
The Peanut Butter Buttercream:
- ½ Cup Salted Butter, softened to room temperature
- 1 Cup Powdered Sugar (sifted if lumpy)
- 2 Tablespoons Creamy Unsweetened Peanut Butter
- 1-2 Tablespoons Heavy Cream
- Peanut for Garnish, optional
Instructions
- For the Raspberry Jam: Place all ingredients in a medium sized saucepan on the stove on medium heat. With a potato masher, mash the berries until smooth and only small chunks remain. Continue to mix with the masher or a spoon until thickened and bubbly, about two minutes. Remove the pan from the stovetop and allow the jam to cool at room temperature or in the refrigerator or freezer until cool.
- For the Flourless Cookies: Preheat the oven to 350°. In a medium size bowl, combine the peanut butter, sugar, vanilla, and baking soda. Mix until combined. Add the large egg and egg yolk, and mix until full incorporated, about 20 seconds.
- Using a 2 tablespoon cookie scoop, scoop cookie dough out balls, roll them in the additional granulated sugar, and place them onto a nonstick baking sheet. Press down with a fork or a potato masher until cookies are around ½-3/4 inch thick. Bake at 350° for 7-9 minutes. Cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.
- For the Peanut Butter Buttercream: Place all of the ingredients into a medium sized bowl. With a standing or hand mixer, beat until smooth and creamy, about thirty seconds. Pipe or spread frosting onto a cooled cookie. Spoon strawberry jam over the top of the frosting or pipe jam in the center of a ring of frosting to better hold it in. Top with another cookie. Repeat with the reminder of the cookies and fillings. Store in an airtight container in the refrigerator for up to four days. Makes 16 cookies or 8 sandwich cookies.
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