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Gluten-Free Peanut Butter and Raspberry Jam Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 cookies 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: Gluten-Free


These chewy, delicious and gluten-free peanut butter cookies only take 20 minutes to make and with only seven 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


  1. Preheat oven to 350ºF.
  2. In a bowl, mix sugar, baking soda and kosher salt.
  3. Add egg and peanut butter and mix well until smooth.
  4. Add rolled oats and mix until all the oats are covered.
  5. 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.
  6. 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).
  7. Put it the oven and bake for 14-15 minutes, until cooking are golden brown.
  8. Let cool for at least 10 minutes and serve.


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.


  • Serving Size: 1 cookie
  • Calories: 133
  • Sugar: 7.6 g
  • Sodium: 145.6 mg
  • Fat: 7.3 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 10.5 g
  • Fiber: 3.3 g
  • Protein: 1.1 g
  • Cholesterol: 18.6 mg
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