Flourless Peanut Butter and Jelly Cookies (low sugar and full of protein)
Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Flourless Peanut Butter and Jelly Cookies are full of that classic peanut butter and jelly flavor we all love.
The cookies are packed with protein and low in sugar and are perfect for a quick grab-and-go breakfast or after-school snack! Six ingredients are all you need to make these yummy flourless cookies.
Flourless Peanut Butter and Jelly Cookies
When it comes to morning routines at our house, I have two children who have the complete opposite morning personalities. One child wakes up with a smile, an I love you, and is in a happy, pleasant mood.
The other child is as grouchy as a bear waking up from a seven-month hibernation. He hates getting up, he hates the cold, he hates oatmeal, he hates brushing his teeth, he hates the jacket I just bought him. He hates taking allergy medicine… and the list just goes on and on!
When he wakes up in a mood like this, it’s almost impossible to turn the morning around. I said “almost impossible” because I do have a little trick up my sleeve. The one thing that will almost always perk him up is the idea that he can have something special and not usually allowed for breakfast. (Like these Flourless Peanut Butter and Jelly Cookies.)
Why make these Peanut butter and jelly cookies
- Healthy – They look like a cookie and taste like a cookie but are packed full of protein and are low in sugar. These awesome flourless peanut butter cookies are an excellent way to start your day or refuel for a busy afternoon full of homework and after-school activities. If you are a fan of Peanut Butter Cookies, you will love this slightly less sweet, healthier version.
- Made with Simple Pantry Ingredients – The best part about these cookies is they’re made with just a few simple ingredients and absolutely no flour. You read that right; these little peanut butter treats are made with only peanut butter, eggs, a touch of vanilla, and a small amount of your favorite sweetener. No Flour! They’re topped with just a smidge of jam to give you that classic peanut butter and jelly flavor combination.
I’m currently eating low carb so I used Swerve instead of sugar and sugar free jam to make these breakfast cookies fit my eating plan. (You can use regular sugar or any “cup for cup” type of sweetener or sugar substitute in this recipe.)
Ingredients
(Ingredients at a glance, find the full ingredient list and recipe instructions in the recipe card at the bottom of the post.)
- Peanut Butter | your favorite brand of peanut butter. I don’t recommend the natural kind of peanut butter that requires you to stir the oil back into the peanut butter.
- Sugar | A very small amount of granulated is all that is needed for this recipe. You can also use any other cup-for-cup sweetener if you are trying to go sugar free.
- Vanilla extract
- 1 egg | Large.
- Pinch of salt
- Jelly | Use and Jelly or Fruit Spread you like. I used the Simply Fruit Blackberry Spreadable Fruit for the kid’s cookies (it’s seed-less) and made just a few for me with the Smucker’s Sugar-Free Strawberry Preserves.
How to Make Flourless Peanut Butter and Jelly Cookies
- Preheat the oven to 350 F.
- Mix peanut butter, sugar, salt, vanilla and egg until well combined.
- Chill dough for 15 to 30 minutes in the freezer or fridge.
- Using a spoon, add about 1 tablespoon of the cookie mixture about 1 inch apart onto an ungreased baking sheet.
- Roll dough into rounds and flatten with fingers.
- Bake until golden around the edges, about 12 to 15 minutes. Remove from the oven and let cookies sit on sheet for a few minutes. Carefully transfer to a rack to cool. (cookies are delicate.)
- Add 3 to 4 tablespoons of Jam to a small bowl. Microwave about 15 to 20 seconds or until the jam is runny.
- Working quickly with a spoon, add a small amount of jam to the tops of the cookies. Once the cookies have fully cooled, the jam will re-solidify.
Enjoy!
Recipe Tips
- Try using the back of your measuring spoon to make a small well in the cookie to hold your jelly.
- Want a fluffier Peanut Butter and Jelly cookie? Add half a tsp of baking powder in with the rest of your ingredients.
- For a less flat cookie, don’t skip chilling your dough in the fridge or freezer for 15 to 30 minutes.
Variations
- Use chunky instead of creamy peanut butter for a bit of extra crunch.
- For extra sweetness, feel free to add another tablespoon of sugar to the mix or roll the cookie balls in sugar before flattening.
- Sprinkle coarse salt on top before baking.
- Add chocolate chips to the batter instead of using jelly on top.
- Mash half a banana into the batter for a slight banana flavor.
- Drizzle with honey instead of jelly.
FAQ’s
How To Store Flourless Peanut Butter Cookies
Since there is no flour, these cookies are a bit delicate. Let the cookies cool completely before storing. Once cool, store in a single layer in an airtight container for up to 3 days.
To freeze: Once they have cooled, place cookies in a single layer in the freezer. After the cookies have frozen, you can transfer them to an airtight container for up to 3 months.
Are These Cookies Gluten-Free?
Yes, just make sure you are using peanut butter and jelly that has no gluten additives and you are good to go. They are also dairy-free!
Do I Have To Chill The Peanut Butter Cookie Dough?
No, it is not 100% necessary to chill the dough. If you skip the chilling, you will have a flatter, crispier cookie.
Pin this recipe for later
More Healthy Snacks you might enjoy
- Peanut Butter and Oatmeal Energy Bars
- 3 Ingredient Peanut Butter Dip
- Healthy Banana and Oatmeal Cookies (no butter, sugar, flour or dairy)
- Summer Berry Frozen Yogurt Bars
- Chocolate Banana Oatmeal Smoothie
- Chia Seed Pudding Snacks
- Baked Apple Chips
- Homemade Apple Sauce in the Instant Pot
Recommended Tools to Make this Recipe
Cookie Scoop – A cookie scoop makes it so easy to evenly portion cookies so they all bake in the same amount of time.
Silicone Baking Mat – I love my silicone baking mat! It’s reusable, keeps food from sticking, and helps to evenly cook foods on the bottom.
Tried this This Flourless Peanut Butter an Jelly Cookie recipe?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Print
Flourless Peanut Butter and Jelly Cookies (low sugar)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: makes 12 to 18 cookies 1x
- Category: desserts
- Method: oven
Description
These Flourless Peanut Butter and Jelly Cookies are low in sugar and full of protein. Perfect for a quick grab and go breakfast or afterschool snack!
Ingredients
- 3/4 cup Peanut Butter
- 3 tbsp sugar (or another cup-for-cup sweetener)
- 1 teaspoon vanilla extract
- 1 large egg
- pinch of salt
- Fruit Spread of your choice.
Instructions
- Preheat the oven to 350 F.
- Mix peanut butter, sugar, salt, vanilla, and egg until well combined.
- Chill dough in the freezer of fridge for 15 to 30 minutes.
- Using a spoon, add about 1 tablespoon of the cookie mixture about 1 inch apart onto an ungreased baking sheet.
- Roll dough into rounds and flatten with fingers.
- Bake until golden around the edges, about 12 to 15 minutes. Remove from the oven and let sit on sheet for a few minutes. Carefully transfer to a rack to cool. (cookies are delicate.)
- Add 3 to 4 tablespoons of Jam to a small bowl. Microwave about 15 to 20 seconds or until the jam is runny. Working quickly with a spoon, add a small amount of jam to the tops of cookies.
Enjoy
Notes
Nutrition calculated using 3 tbs of regular sugar blackberry jam.
Nutrition
- Serving Size: 1 cookie
- Calories: 117
- Sugar: 5
- Fat: 8
- Carbohydrates: 7
- Fiber: 1
- Protein: 6
Keywords: flourless cookies, flourless peanut butter cookies, flourless peanut butter and jelly cookies
What’s your favorite recipe with peanut butter and jelly?
Don't miss any more posts!
OMG and more please!
We eat our meals “backward” – steak and potatoes for breakfast, hot dogs, burger, whatever you would normally have for dinner because my kids were allergic to most breakfast foods, milk, eggs, etc. And no teacher deserves a room full of kids hopped up on Syrup! I can give them a plate of these for the “Who forgot to set the alarm” days. Thanks. Love all the great tips and recipes.
About how many cookies will this recipe make?
12 to 16ish give or take a cookie and depending how big you make them.
We can’t do peanut butter. Would this work with almond butter? They look amazing!
I am almost certain it would. Let us know if you try it.
~jamie
My kids would love these cookies!
Hurrah! I love a good breakfast cookie and I adore your take with the PB and J flavour combo!
PB&J cookies?! Yes please!
I’ve never made flourless peanut butter cookies…these sound so easy! I love the addition of the jelly. Yum!
These cookies sure look good! Tasty way to start the day and these are great afternoon snacks too!
What?! I have never seen these, but they look and sound delicious! My kids (and me) will love them!
Oh my goodness do these look enticing! The kids would gobble them for afternoon snacks!
Peanut butter biscuits are just the best. I love that you have made them healthy. Great pictures, too! Thanks for sharing
Okay two things:
1- I am in absolute LOVE with your blog header! It is beautiful!
2- These are GENIUS!!! my kiddos are going to go crazy over them. THANKS !!
These look so peanut buttery and creamy! And so few ingredients! Perfect if you’re craving for a quick peanut butter fix 🙂
These look awesome! And I love cookies for breakfast! Especially healthy ones! lol