Gluten-free goodness! Chewy, sweet and fruity, these flourless peanut butter and raspberry jam cookies are so good you won’t be able to stop at just one!
I woke up craving cookies this morning.
Peanut butter cookies to be more precise. I could have bought some at the grocery store but wanted a healthier version, and ones that tasted good too.
The reason I prefer baking my own cookies is because I don’t like feeling awful after eating a treat. The whole point of eating something you look forward to is to enjoy every minute of it and then feel happy and satiated. But I never get that feeling when I eat store bought snacks because they are so packed with processed ingredient and are loaded with fat. I end up feeling gloomy and guilty, and pretty much regret eating them.
So a few years ago I started baking my own cookies and ended up really liking the process! Not only is it quick and super easy, it’s also fun to add my own personal touch to each batch I bake.
And today I have a really good gluten-free peanut butter and raspberry jam cookies recipe to share with you. I’ve gotten so many compliments on these cookies that I recommend doubling the recipe if there are more than two people in your household.
On your marks, get set, bake!
How to Make Gluten-Free Peanut Butter Cookies from Scratch
I usually don’t cook gluten-free desserts on purposes but I have to say that I have fallen in love with gluten-free cookies!
Since discovering Tates Bake Shop Gluten-Free Chocolate Chip Cookies, I have developed a major crush on gf cookies.
The texture is lighter than regular cookies and so crispy, it’s hard not to get addicted to them!
This recipe however is a little different since I want my cookies to be chewy (but not dense). In order to do that I’m going flourless and using sticky yummy raspberry jam.
Only seven ingredients are needed for this recipe:
- Sugar
- Baking soda
- Salt
- Egg
- Natural peanut butter
- Rolled oats
- Raspberry jam
Start by preheating your oven to 350ºF. Mix the dry ingredients into a large bowl and stir in the egg and peanut butter. When the mixture is smooth, fold in the rolled oats and finish by adding the raspberry jam and swirling it around a couple of time with a fork or knife.
Scoop up about a heaping tablespoon of the cookie mixture and drop it on a tray lined with parchment paper. Repeat until all the mixture has been used. Bake in the oven for 14-15 minutes and your gluten-free peanut butter oatmeal and jam cookies are ready to eat! Let them cool for a few minutes so they have time to harden a bit.
These cookies came out chewy, moist and sweet enough to hit the spot. Success!
You can use milk chocolate chips instead of jam for a sweeter treat. This gluten-free peanut butter cookies recipe makes 8-10 medium sized cookies.
More Gluten-Free Desserts:
- Vegan peanut butter cookies
- Homemade baked apple chips
- tofu chocolate mousse
- pineapple yogurt ice cream
- Peanut butter protein balls
Did you like this Gluten-Free Peanut Butter and Raspberry Jam Cookies Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Gluten-Free Peanut Butter and Raspberry Jam Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 cookies 1x
- Category: Snacks
- Method: Baking
- Cuisine: Gluten-Free
Description
These chewy, delicious and gluten-free peanut butter cookies only take 20 minutes to make and with only seven ingredients!
Ingredients
- 1/4 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large egg (whisked)
- 1/2 cup natural peanut butter
- 1/2 cup rolled oats
- 2 tablespoons raspberry jam
Instructions
- Preheat oven to 350ºF.
- In a bowl, mix sugar, baking soda and kosher salt.
- Add egg and peanut butter and mix well until smooth.
- Add rolled oats and mix until all the oats are covered.
- Add raspberry and swirl the jam around a couple of times (don’t over do it – you should still be able to see the jam separate from the dough mix) using a fork or knife.
- Line a cookie tray with parchment paper and using a soup spoon, scoop a spoonful of dough and place it on the parchment paper. Repeat until you have used all the dough mix (about 8-10 cookies).
- Put it the oven and bake for 14-15 minutes, until cooking are golden brown.
- Let cool for at least 10 minutes and serve.
Notes
These gluten-free peanut butter cookies taste even better after a cooling down for a few hours. The edges become crispier and and the cookie more firm.
Nutrition
- Serving Size: 1 cookie
- Calories: 136
- Sugar: 7.6 g
- Sodium: 145.6 mg
- Fat: 7.3 g
- Saturated Fat: 1.2 g
- Carbohydrates: 11 g
- Fiber: 3.4 g
- Protein: 1.2 g
- Cholesterol: 18.6 mg
Made these cookies 3x this week and ate them mostly myself! Replaced the pb with almond butter since that’s what I had and the sugar with 2 tbsp of maple syrup.
Thank you for a simple, gluten free, and delicious recipe!
Replacing the sugar with maple syrup sounds delicious! I’ll have to give that a try!