Description
These Flourless Peanut Butter and Jelly Sandwich Cookies are a delightful gluten-free treat featuring a homemade raspberry jam, rich peanut butter cookies, and a creamy peanut butter buttercream frostings sandwiched between. Perfectly soft and bursting with fruity and nutty flavors, these cookies are easy to prepare and ideal for a wholesome dessert or snack.
Ingredients
For the Raspberry Jam:
- 6 ounces fresh raspberries (about 1 ½ cups)
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
The Flourless Peanut Butter Cookies:
- 1 ¼ cups creamy unsweetened peanut butter
- 1 cup granulated sugar
- 1 large egg + 1 large egg yolk
- ½ teaspoon baking soda
- ½ teaspoon pure vanilla extract
The Peanut Butter Buttercream:
- ½ cup salted butter, softened to room temperature
- 1 cup powdered sugar (sifted if lumpy)
- 2 tablespoons creamy unsweetened peanut butter
- 1-2 tablespoons heavy cream
- Peanut for garnish, optional
Instructions
- Make the Raspberry Jam: Place all raspberry jam ingredients into a medium saucepan. Over medium heat on the stove, mash the berries with a potato masher until mostly smooth with small chunks remaining. Stir continuously until the mixture thickens and bubbles, about 2 minutes. Remove from heat and let the jam cool to room temperature or chill in the refrigerator until ready to use.
- Prepare the Flourless Peanut Butter Cookies: Preheat the oven to 350°F. In a medium bowl, combine peanut butter, granulated sugar, vanilla extract, and baking soda, mixing until evenly combined. Add the egg and egg yolk and mix thoroughly for about 20 seconds. Using a 2-tablespoon cookie scoop, portion out dough balls. Roll each ball in additional granulated sugar and place them on a nonstick baking sheet. Flatten each cookie with a fork or potato masher to about ½ to ¾ inch thick. Bake in the preheated oven for 7-9 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
- Make the Peanut Butter Buttercream: In a medium bowl, combine softened salted butter, powdered sugar, peanut butter, and 1 tablespoon of heavy cream. Using a hand or stand mixer, beat the mixture for about 30 seconds until smooth and creamy. Add an additional tablespoon of heavy cream if a thinner consistency is needed.
- Assemble the Sandwich Cookies: Spread or pipe peanut butter buttercream onto one cooled cookie. Spoon or pipe the raspberry jam over the buttercream, making sure it is centered to prevent spilling. Top with another cookie to form a sandwich. Repeat this with the remaining cookies and filling.
- Storage: Place the assembled sandwich cookies in an airtight container and refrigerate for up to 4 days to maintain freshness and texture.
Notes
- These cookies are naturally gluten-free and dairy-free, though the frosting contains butter and heavy cream. For dairy-free alternatives, consider plant-based butter and non-dairy cream substitutes.
- If allergic or avoiding peanuts, alternative nut butters such as almond or sunflower seed butter can be used, though they may alter the flavor and texture.
- Be careful not to overbake the cookies; they should remain soft and chewy.
- Allow the jam to cool completely before assembling the cookies to avoid melting the buttercream.
- Chilling the butter before mixing can help create a fluffier frosting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
