Gluten Free PB&J Cookies

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Gluten Free PB&J Cookies
Prep Time
10 min
Cook Time
10 min
16 cookies
Recipe by: TermiNatetor

For those of you who are Gluten free, there’s no need to sacrifice having delicious cookies this holiday season!


  • 2 cups creamy peanut butter
  • 2 cups granulated sugar
  • 2 Eggland’s Best Eggs (large)
  • 2 teaspoons vanilla extract
  • Raspberry preserve, as filling


Serving Size
1 cookie
12 g
  Saturated Fat
7 g
63 mg
22 mg
33 g
Dietary Fiber
1 g

Preheat the oven to 325 F. In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, beat together the peanut butter, sugar, eggs, and vanilla until combined.

Using a cookie scoop or tablespoon, form the dough into small balls and place a few inches apart on an ungreased cookie sheet.

Flatten each cookie in crisscross pattern with fork dipped in sugar.

Bake for 8-10 minutes until the cookies appear a little puffy.

Since there is no flour in the dough the cookies will be very soft and will need to set for a few minutes before moving to a wire rack to cool.

Once cookies are cool, spoon raspberry preserves on 1/2 of the cookies (with seeds holds the form best).

Top those cookies with the remaining cookies to make a sandwich.



Filed Under: Dessert, Christmas

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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