Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Flourless Peanut Butter and Jelly Cookies

When I first went on my sugar free diet about a year and a half ago, I used to bake a lot. I’d at least have muffins or banana cake if not something a little more complicated in the home. But as time has passed, the sugar / bread cravings don’t come as often so I haven’t baked in quite some time.

Last week, I had to travel and decided these cookies would be perfect for the trip for all the following reasons:

  • Because they are flourless, they are super dense. This makes them incredibly filling.
  • Peanut butter is a great source of energy. Nuts in general are.
  • Besides the peanut butter, these cookies also have a nice little treat of fruit sugars and honey – giving me just the pep I need when my meals get out-of-wack. Which tends to happen all the time when I travel.
  • They really are easy to fit in a small container – each layer of cookie separated by wax paper. This obviously is a great thing because it leave extra room for that extra pair of shoes. 😉
  • They are super easy to make. I normally don’t have too much time the night before I have to travel. So something that is easy yet tasty is just right.
  • I’ll admit it – It is really hard to travel gluten free and sugar free. Generally I find stuff that is one or the other… but not both.

Traveling or not – these cookies are great!


Flourless Peanut Butter and Jelly Cookies

Makes: 17 cookies
Prep Time: 20 minutes
Cook Time: 8 – 10 minutes
Ready in: 30 minutes


  • 1 cup peanut butter (I used organic non-hydrogenated)
  • 1/2 cup honey
  • 1 medium egg
  • 1 teaspoon vanilla essence
  • 1 – 2 tablespoon sugar free fruit preserves (I used Sorrell Ridge’s 100% fruit Boysenberry) – you can make your own as well.


1. Preheat oven to 350°F. Line cookie sheet with non-stick baking liner / parchment paper.

2. In a food processor blend the peanut butter, honey, egg and vanilla essence until combined. You can use a mixing bowl and a whisk instead.

3. Fill a bowl with luke warm water. Wet fingers and palm of hands. Scoop out a spoonfull of peanut butter mixture and roll into a ball. Place onto the cookie sheet. Wet hands as needed – it’ll keep the peanut butter from sticking to you.

4. Using a salad fork, make a criss-cross pattern on each ball. This will also flatten the ball. You will probably have to wet the fork between presses to make sure the peanut butter doesn’t stick to the fork.

5. Using the back of a 1/4th teaspoon, create indentation in the center of each cookie. Don’t press too deep. Again, you may have to wet the measuring spoon to prevent it from sticking to the cookie.

6. Dump the water and rinse the bowl. Put the fruit preserve into the bowl and whisk it with the fork. This will make it less clumpy and more saucy.

7. Put a little less than 1/4th teaspoon of the preserve into the dents you made in the cookies. (Enough to fill the hole). Bake for 8 – 10 minutes. Let the cookies cool for 5 minutes before moving them onto a cooling rack. The jelly will set after the cookies are completely cooled – so don’t worry if it’s a little jiggly at first.

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6 Responses to Flourless Peanut Butter and Jelly Cookies

  1. Alicia says:

    Do these cookies have the same texture as a peanut butter cookie made with sugar? Just wondering…I am trying to find a PB cookie recipe w/o sugar and flour that accomplishes this….Thanks!

    • Raj says:

      I haven’t ever tried a *flourless* peanut butter cookie with sugar. I have tried peanut butter cookies with sugar that *have flour* – as you can imagine these cookies are nothing like those. These cookies are pretty dense, oily and super soft. Definitely not at all cakey or dry or crunchy. Since they’re pretty easy to make I say give it a shot! 🙂 They are pretty delicious (especially if you love peanut butter).

  2. Vicky says:

    These look heavenly!

  3. ahhh i love pbj!!! i wonder if i can veganize this!! i bet it’ll taste fantastic!

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