Gluten-Free Peanut Butter And Jelly Cookies
Gluten-Free Peanut Butter And Jelly Cookies
These cookies have all of the goodness of peanut butter and jelly, and they’re gluten-free, too.
Servings
24
Ingredients
- 1/2 cup creamy peanut butter or sunbutter
- 1/4 cup vegetable shortening
- 1/2 cup coconut sugar
- 1 egg
- 1 1/4 cup blanched almond flour
- 1/2 teaspoon celtic sea salt
- 1/2 cup cascadian farms raspberry jam
Directions
- Preheat the oven to 350 degrees.
- In a large bowl, cream the peanut butter , shortening, coconut sugar, and egg with a hand blender. Blend until smooth and then stir in the almond flour and salt.
- Scoop the dough 1 tablespoon at a time onto a parchment paper-lined baking sheet. Make a large thumbprint in the center of each cookie. Scoop the jam 1 teaspoon at a time into the center of each cookie.
- Bake for 8-10 minutes. Cool and serve with a big tall glass of dairy-free almond milk.