Flourless Peanut Butter and Jelly Cookies
Flourless Peanut Butter and Jelly Cookies
We definitely wouldn’t have Flourless Peanut Butter and Jelly Cookies without first having the American favorite PB&J sandwiches.
The first sandwich of any kind was invented in 1762 when the Earl of Sandwich, John Montagu, asked a cook to bring him something he could eat with one hand while on a gambling binge.
Can you believe it took another 139 years before anyone thought to put peanut butter and jelly on a sandwich?
That someone was Julia Davis Chandler, who recommended currant or crab-apple jelly, which I’ve never had but sounds great because I like a little tartness to my jam or jelly.
For my Flourless Peanut Butter and Jelly Cookies, I like low-sugar seedless raspberry jam, but you can use any kind you like. Or, if you’re not a jelly person, you can leave it out and make Flourless Peanut Butter Cookies. In fact, these are super-easy peanut butter cookies to make!
However, although I find the peanut butter cookie part of this recipe is way more moist than the peanut butter cookies I’ve had, I prefer the peanut butter and jelly cookies.
I have to admit, I am not a big sweet eater, or a baker at heart. But because I’ve cooked meals for thousands of people, and many of them asked for low-calorie desserts, I learned to create them. And somewhere along the line, I learned to love eating them too!
I really love these Peanut Butter and Jelly cookies, and I’ve even eaten them for breakfast (more than once). Besides being flourless, this recipe is also low in sugar. Who wouldn’t love that?
Flourless Peanut Butter and Jelly Cookies Recipe
Makes 16 cookies
Ingredients
¼ cup egg whites
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup sugar substitute like Splenda
¼ cup brown sugar
1 cup peanut butter, reduced fat
⅓ cup raspberry jam, reduced sugar
Instructions
1. Preheat oven to 325°.
2. Combine egg whites, baking soda, vanilla, and sugar substitute together until mixed well.
3. Add in the peanut butter until well combined.
4. Refrigerate dough for at least 30 minutes.
5. Roll dough into 16 (1-tablespoon) balls, place on baking sheet 1 inch apart. (Recipe makes 16 cookies.)
6. Gently press thumb into center of each dough ball to make indentation. Fill indentation with the raspberry jelly.
7. Bake for 5 to 8 minutes, until lightly browned on the bottom.