7 Ingredient Peanut Butter and Jelly Cookies are everything you could want in a cookie. These cookies are easy to make and come together in minutes!
Who doesn't love a peanut butter and jelly combination!? It's definitely one of my favorites. Run to your kitchen to make these cookies if you adore PB&J too! These cookies will take you back to childhood.
Why you'll love Peanut Butter and Jelly Cookies:
- Each cookie has about 4 grams of protein!
- These cookies are made with shelf stable ingredients.
- You do not not need an egg for this recipe.
- You can use your favorite jelly/jam for this recipe. I am hooked on Chia Smash Jam!
- The mix of almond flour, oats and peanut butter creates the perfect soft and chewy texture!
- These cookies are awesome to make for a cookie exchange during the holiday season.
Ingredients overview:
- almond flour - Be sure to use almond flour, not almond meal. Do not substitute another flour in place of almond flour. I have only tested with almond flour.
- old fashioned rolled oats - You can use gluten free if necessary. Do not use quick oats or steel cut oats.
- baking soda - This will help the cookies rise.
- salt - Because you need a dash to balance the flavors.
- creamy natural peanut butter - Make sure it's nice and drippy. If it's thick and lumpy, it will not mix well. Do not use brands like Skippy or Jif. They are too thick.
- pure maple syrup - This is the sweetener for the cookies.
- your favorite jelly/jam - I love Chia Smash Jam!
A complete list of ingredients, amounts and instructions is located on the recipe card below.
- Preheat your oven to 350 degrees F.
- In a mixing bowl, combine the almond flour, oats, baking soda, salt, peanut butter and maple syrup with a rubber spatula.
- Use a small cookie scoop. Roll and flatten the dough onto a cookie sheet. If the dough is too sticky, just wet your hands a little with warm water.
- Create a small well in the middle of each with a ½ tsp measuring spoon or your thumb.
- Place ½ tsp of jelly/jam into each well.
- Bake at 350 degrees F for about 8-10 minutes. I didn’t use parchment paper, but you can use it if you find that your cookies typically stick to the cookie sheet you have. If you don't know, use it just to be sure.
- Once baked, allow the cookies to cool on the cookie sheet for 2-3 minutes.
- Then, transfer them to a cooling rack to cool completely. They will harden as they cool.
Recipe pro tips:
- Be sure not to use conventional peanut butter for this recipe!
- If the dough is too sticky to roll, just wet your hands a little with warm water.
- Use a mix of different jelly/jam flavors for a batch!
- To make the cookies look extra special, add a drizzle of peanut butter and crush peanuts after they bake.
- Double the recipe for a crowd! On the recipe card, you will see an option to double and triple the recipe. The measurements will change for you automatically once you select "2x" or "3x."
Dietary adaptations:
- gluten free - Use gluten free old fashioned rolled oats.
- dairy free - These cookies are naturally dairy free.
- vegan - Make sure the jelly/jam you're using is vegan.
Always check the ingredients you're using to be sure they are compliant with whatever diet you need to stick to.
Storage directions:
- Store the cookies in an airtight container in the fridge for 2-3 days.
- Freeze the cookies in a freezer safe bag/container for up to 3 months.
Peanut Butter and Jelly Cookies
7 Ingredient Peanut Butter and Jelly Cookies are everything you could want in a cookie. These cookies are easy to make and come together in minutes!
Ingredients
- 1 cup almond flour - Be sure to use almond flour, not almond meal.
- ½ cup old fashioned rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup creamy natural peanut butter - Make sure it's nice and drippy. If it's thick and lumpy, it will not mix well.
- â…“ cup pure maple syrup
- ¼ cup your favorite jelly/jam - I love Chia Smash Jam!
Instructions
- Preheat your oven to 350 degrees F.
- In a mixing bowl, combine the almond flour, oats, baking soda, salt, peanut butter and maple syrup with a rubber spatula.
- Use a small cookie scoop. Roll and flatten the dough onto a cookie sheet. If the dough is too sticky, just wet your hands a little with warm water.
- Create a small well in the middle of each with a ½ tsp measuring spoon or your thumb. Place ½ tsp of jelly/jam into each well.
- Bake at 350 degrees F for about 8-10 minutes. I didn't use parchment paper, but you can use it if you find that your cookies typically stick to the cookie sheet you have. If you don't know, use it just to be sure.
- Once baked, allow the cookies to cool on the cookie sheet for 2-3 minutes. Then, transfer them to a cooling rack to cool completely. They will harden as they cool.
Nutrition Facts
Peanut Butter and Jelly Cookies
Amount Per Serving
Calories 128
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 78mg3%
Potassium 76mg2%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 7g8%
Protein 4g8%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Tried this recipe?Tell me how it was!
Lisa
How do you make the creamy peanut butter runny?
If you use natural peanut butter, it should be runny. Something like Skippy or Jiff is not recommend for this recipe.
Gerri C
I made these cookies and they were amazing!! I heated up the peanut butter in the microwave to make it runny and it was perfect. Thank you so much for sharing.
Awesome!! 🙂
Marie
Hello,
I just found your site and everything looks great! Question - If I want to reduce the sugar content, can I use a different sweetener or does the maple syrup leep everything together because it’s sticky?
Any thoughts or suggestions? PS - I do want to keep the jam which of course is already sweet.
Hi! Thank you! I have only made the recipe as written. I personally love pure maple syrup because it's an unrefined sweetener. I'm not sure what you would like to use instead, but you can try to substitute another liquid sweetener of choice. I just wouldn't used a granulated sweetener for texture purposes!
Laura
Hello!
To make this recipe lower in fat, could the almond flour be substituted for an oat or other GF flour option??
Excited to try as these look amazing!
Hi! I haven't tried making this recipe with a different flour. Almond flour typically does not sub one for one with any other flour. You might have to play around with the ratios a bit.
Nikki
These were so easy to make and were absolutely delicious!😋
That makes me so happy to hear! 🙂
Lucie
Really Good!
Donna
Will almond butter possibly work if one is not eating peanuts?
Yes as long as it's nice and drippy!
fuchi girl
These are fantastic and I can't stop eating them!
Yay! 🙂