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Peanut Butter and Jelly Cookies

A simple cookie that's full of the classic PB'n'J flavour!
Prep Time10 mins
Cook Time14 mins
Total Time25 mins
Servings: 14



    Peanut Butter and Jelly Cookies

    • 1 Cup Peanut Butter I used all natural Peanut Butter; other nuts and seed butters can be substituted
    • 2 Tablespoons Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon Bicarb Soda
    • 1 Egg
    • 1/2 Cup Jam see below for Sugar Free Jam recipe or use commercial Jam

    Sugar Free Jam

    • 2 Cups of Strawberries or Raspberries; diced frozen is fine
    • 2 Tablespoons Maple Syrup or Honey optional depending on the sweetness of the berries
    • 2 Tablespoons Water
    • 2 teaspoons Gelatine



      Peanut Butter and Jelly Cookies

      • Preheat the oven to 175C/350F. Line and grease 2 baking trays.
      • Place all the ingredients (except the jam) in a mixing bowl and stir until combined.
      • Place spoonfuls of cookie dough on the baking trays and flatten slightly into circles using a spoon. Do not make the cookies too large as then the ratio of jam to cookie will be wrong. You should make approximately 14 smaller cookies or 8 large ones.
      • Place 7 smaller cookies on each tray as the cookies will spread slightly. Make a small indendation in the centre of each cookie and fill with 1-2 teaspoons of Jam.
      • Bake (1 tray at a time) for 12 to 14 minutes. Judge the cookies readiness by the firmness of the bottom of the cookie).
      • Allow the cookies to cool on the tray before serving.

      Sugar Free Jam

      • Place the berries and maple syrup in a saucepan over medium heat.
      • Bring to boil, stirring constantly.
      • In a small bowl, add the gelatine to the water and allow to sit for 3 minutes.
      • Once boiling, reduce heat to medium and add the gelatine mixture.
      • Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
      • To make a smoother jam, use a masher or a food processer.
      • Store in fridge for at least 4 hours to set before using.


      In Australia we call spreadable fruit Jam and the wobbly stuff Jelly. In the USA our Jam is Jelly and our Jelly is Jello. Confused? So I am!!