Gluten-Free Peanut Butter and Jelly Thumbprint Cookies are the perfect chewy peanut butter cookie topped with a dollop of strawberry jelly! No need to worry about sharing these with a crowd because no one will know they allergy friendly. My kids and family devoured these cookies in just a few days!
Ingredients for Gluten-Free Peanut Butter and Jelly Thumbprint Cookies
To make these cookies gluten-free, we used a combination of King Arthur’s gluten-free flour and almond flour. This combination gives them the perfect texture that no one will know is gluten-free!
If you would like to make these cookies dairy-free I used Country Crock Plant Butter and it worked perfectly. Shortening would also be a good alternative.
How to Store Cookies
Cookies should be completely cooled before storing or freezing. If cookies will be eaten within a week they can be stored in an air tight container or a bag. To freeze cookies, stack them with wax paper in between layers and place in an air tight container. The wax paper will keep the jelly in these cookies from sticking to the other cookies.
Remove cookies from the freezer a few hours before eating them and leave them in the container at room temperature and let them defrost. Once defrosted, remove from container and wax paper.
Frequently Asked Questions
Yes! This recipe is actually adapted from our Peanut Butter Reese’s Pieces Cookie recipe which is not gluten-free or dairy-free.
They should last about a week at room temperature in an air tight container. If you would like to freeze them see directions above.
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Looking for more gluten-free recipes? Try our Gluten-Free Dairy-Free Buffalo Chicken Pasta Casserole, Gluten-Free Oatmeal Chocolate Chip Cookies {dairy-free option}, Gluten-Free Lemon Poppy Seed Pancakes, Gluten-Free Oven Baked Almond Crusted Chicken, Easy Vegan Pumpkin Pecan and Oatmeal Cookies and Simple Gluten-Free Chicken Piccata.
Gluten-Free Peanut Butter and Jelly Thumbprint Cookies {dairy-free option}
Gluten-Free Peanut Butter and Jelly Thumbprint Cookies are the perfect chewy peanut butter cookie topped with a dollop of strawberry jelly! No need to worry about sharing these with a crowd because no one will know they allergy friendly.
Ingredients
- 1/2 cup butter (plant based for dairy-free)
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 2 tbsp milk (non-dairy for dairy-free)
- 1 tsp vanilla
- 1 cup gluten-free flour (with xanthan gum already added)
- 3/4 cup almond flour
- 1 tsp baking soda
- 1/4 cup sugar, for rolling
- 1/2 cup strawberry jelly
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl, using a hand mixer (or use a stand mixer), combine the butter, peanut butter, sugar and brown sugar. Mix until light and fluffy.
- Add egg, milk and vanilla. Blend well. Scrape the sides of the bowl to make sure it is combined well.
- Add flour and baking soda and fold in with a spatula or wooden spoon.
- Scoop into tablespoon-sized balls and roll in sugar.
- Place cookies spread out about 2-3 inches on a parchment lined baking sheet.
- Press a finger into the top of each cookie to make an indent. Do not press all the way through cookie.
- Put a dab of jelly on each cookie. (This can be done with a spoon or put the jelly into a zip lock bag and cut off the corner to use it as a piping bag.)
- Bake the cookies for 8 minutes at 375 degrees.
- Let cool for a few minutes then move to a wire cooling rack to finish cooling.
- Store cooled cookies in an air tight container for up to 7 days. See post for directions on freezing.
Notes
Cookies can be made with traditional flour if not gluten-free.
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Nutrition Information:
Yield: 40 Serving Size: 1 cookieAmount Per Serving: Calories: 96Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 69mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 2g