Flourless Peanut Butter and Jelly Sandwich Cookies
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.
Servings: 8
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.
Notes
These cookies are naturally gluten-free and dairy-free. See blog for options in leu of dairy in the frosting and options for alternates to peanut butter in both the cookies and frosting.