Flourless Peanut Butter and Jelly Cookies—the grown-up, guilt-free version of your childhood lunchbox favorite.

I’ll be honest with you, I’m not a natural-born baker. My heart thrives in the realm of savory food. But early in my career of cooking for thousands and thousands of people—many of them looking for a low-calorie, low-sugar dessert that actually satisfies—I had to figure out how to make sweets that I’d actually be proud to serve.

These flourless peanut butter and jelly cookies? They’re one of those recipes that worked from the first batch, so I keep coming back to them. I love them so much, I’ve even eaten them for breakfast. And I’m not ashamed of it.

A Little PB&J History (Because I Can’t Help Myself)

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Before flourless PB&J cookies were created, we had the PB&J sandwich.

In 1901, Julia Davis Chandler published the idea for a tea sandwich in 1901 suggesting the use of currant or crab-apple jelly.

What I find surprising is that Chandler didn’t get get her idea until 139 years after John Montagu, the Earl of Sandwich, invented the sandwich. (He asked for meat tucked between two slices of bread so that he could keep playing cards without putting his food down.)

And perhaps even more surprising, most of the world finds the PB&J, America’s most beloved sandwich, a pretty weird food!

Ok, now, on to cookies!

Why You’ll Love These Flourless PB&J Cookies

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These aren’t just any flourless cookies. Here’s what makes this recipe special:

No Flour—No Problem. These cookies are naturally gluten-free—not because we swapped in a fancy flour blend, but because they genuinely don’t need any flour of any kind. Peanut butter does all the heavy lifting.

Easy Low-Sugar Substitute. If you need low sugar, substitute Stevia or Splenda for the powdered sugar.

High in Protein. Peanut butter + 1 egg = a cookie you can actually feel good about eating at 7 am. And yes, I have done exactly that.

Only 7 Ingredients. If you’ve got peanut butter, eggs, and jam in your kitchen, you’re most of the way there.

Moist & Tender. This is not a dry, crumbly, flourless cookie. The texture is genuinely better than most traditional peanut butter cookies I’ve had: It’s more moist, more satisfying.

What Jam Works Best?

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I’m partial to anything with a little tartness to cut through the richness of peanut butter.

My go-to is a low-sugar seedless raspberry jam. It has the tartness I like and keeps the texture smooth in the thumbprint center. That said, any jam or jelly you love will work here: strawberry, grape, apricot, even fig if you’re feeling adventurous.

Not a jelly person at all? Skip it. You’ll end up with a fantastic flourless peanut butter cookie on its own—still moist, still delicious, still worth making.

Tips for Perfect Flourless Peanut Butter and Jelly Cookies

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Don’t skip the chill. Refrigerating the dough for at least 30 minutes is key. It firms everything up so your dough balls hold their shape and your thumbprint stays put instead of spreading out in the oven.

Use reduced-fat peanut butter. It has a slightly lower fat content that helps these cookies hold together without being greasy.

Go light on the jam. You want enough to fill the thumbprint indentation, but not so much that it overflows during baking. About a half teaspoon per cookie is just right.

Watch the oven. These bake fast: 5 to 8 minutes at 325°F. Pull them out when the bottoms are just lightly golden. They’ll firm up as they cool.

Flourless Peanut Butter and Jelly Cookies Recipe

Makes 16 cookies
Prep Time: 10 minutes
Cook Time: 5–8 minutes

Ingredients

1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup powdered sugar
¼ cup brown sugar
1 cup creamy peanut butter, reduced fat
⅓ cup raspberry jam, reduced sugar

Instructions

1. Preheat your oven to 325°F.

2. In a mixing bowl, combine the egg, baking soda, vanilla extract, and confectioner’s sugar. Mix until well combined.

3. Stir in the peanut butter until fully incorporated and a smooth dough forms.

4. Cover and refrigerate the dough for at least 30 minutes. (This step is important—don’t skip it!)

5. Roll the dough into 16 balls, about 1 tablespoon each. Place them on an ungreased baking sheet about 1 inch apart.

6. Use your thumb to press a gentle indentation into the center of each ball. Fill each indentation with a small amount of raspberry jam.

Thumbprint Peanut Butter and Jelly Cookies ready for the oven

7. Bake for 5–8 minutes, until the bottoms are lightly browned. Allow to cool on the pan for a few minutes before transferring—they’re delicate when warm.

Frequently Asked Questions

Are these cookies gluten-free? Yes! Since there’s no flour of any kind in this recipe, these flourless peanut butter and jelly cookies are naturally gluten-free. Just double-check that your jam and peanut butter are certified GF if you're baking for someone with a serious sensitivity.

Can I use a sugar substitute instead of a powdered sugar? Absolutely, in fact, that was my original recipe. Swap in a sugar substitute for an equal amount of powdered sugar if you prefer. The cookies will still turn out great.

How do I store these cookies? Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These cookies also freeze well. Layer them between sheets of parchment and freeze for up to 2 months.

Can I make these ahead of time? Yes, and, actually, the dough benefits from chilling, so you can make it the night before and bake fresh the next morning. (Which, if you're going to eat cookies for breakfast, is a lovely way to start the day.)

Can I use almond butter or another nut butter? You can! The recipe works with almond butter or sunflower seed butter if you need a peanut-free version. The flavor will be different, but the texture holds up well.

Make Them Your Own

One of the things I love most about this recipe is how adaptable it is. A few ideas:

Swap raspberry jam for strawberry preserves or blackberry jam.
Add a small piece of dark chocolate to the center instead of jam for a PB&J–free version
Sprinkle a tiny pinch of flaky sea salt on top before baking: The sweet-salty contrast is the perfect thing.
Double the batch and freeze half. The future you will be very grateful.

The Bottom Line

If you’ve been looking for flourless peanut butter and jelly cookies that are genuinely easy, low in sugar, and worth making again and again, this is the recipe. Seven ingredients, one bowl, 30 minutes of chill time, and less than 10 minutes in the oven. That’s it.

I’ve served these to people who had no idea they were eating something “healthy” and they’ve come back for seconds every single time. That’s the goal, isn’t it? Food that tastes like a treat and actually makes you feel good.

Give making these cookies a try and let me know what jam you used—I’m always curious to hear what combinations people come up with!