I don’t know about you, but peanut butter and jelly sandwiches were my ride-or-die snack as a kid. That perfect combo of nutty richness and fruity sweetness? Unmatched. Now, as an adult, I wanted that same nostalgic flavor—just in cookie form and without the gluten bomb.
So, I rolled up my sleeves, grabbed my favorite peanut butter, and got to work.
The result?
Soft, chewy, peanut-buttery perfection with a jammy center that takes you straight back to the lunch table.
These cookies are naturally gluten-free, packed with protein, and sweetened just right.
Whether you’re making them for kids, adults, or yourself because you deserve it, these cookies hit the spot.
Pro Tips for the Best PB&J Cookies
✔ Use natural peanut butter – The kind with just peanuts and salt gives the best flavor. Stir well before using!
✔ Don’t skip the salt – It balances the sweetness and makes the peanut butter pop.
✔ Cool completely – The cookies will feel soft straight out of the oven, but they firm up into chewy perfection as they cool.
✔ Experiment with fillings – Try Nutella, caramel, or chopped dried fruit in the center for a fun twist!
Serving & Storing
- These cookies are amazing with a glass of almond milk or hot coffee.
- Store in an airtight container at room temp for up to 5 days (if they last that long).
- Freeze dough balls (pre-jam) for up to 3 months. Bake straight from frozen!

Gluten-Free Peanut Butter & Jelly Cookies
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy, gluten-free peanut butter cookies with a nostalgic jam-filled center. A childhood favorite turned into the perfect treat!
Ingredients
- 1 cup creamy natural peanut butter (no added sugar)
- ¾ cup coconut sugar (or brown sugar)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup your favorite fruit preserves (strawberry, raspberry, or classic grape)
Optional Add-ins & Swaps:
- Swap peanut butter for almond or cashew butter for a different flavor
- Use chia seed jam for a low-sugar option
- Add chopped peanuts for crunch
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix It Up: In a medium bowl, stir together peanut butter, sugar, egg, vanilla, baking soda, and salt. The dough will be thick and sticky—totally normal!
- Shape & Indent: Scoop about 1½ tablespoons of dough and roll it into a ball. Place on the baking sheet. Use your thumb or the back of a spoon to gently press a small well into the center.
- Jam Time: Spoon about ½ teaspoon of jelly into each cookie’s center. Don’t overfill or it’ll spill out while baking.
- Bake: Pop them in the oven for 8–10 minutes. The edges should be set but the centers will still be soft. Trust me, they’ll firm up as they cool.
- Cool & Enjoy: Let them sit on the baking sheet for 5 minutes before moving them to a wire rack. Patience, my friend.
Notes
Best with natural peanut butter; can swap jam for Nutella or caramel.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~150
- Sugar: 9g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg