Gluten Free PB&J Cookies
For those of you who are Gluten free, there’s no need to sacrifice having delicious cookies this holiday season!
Ingredients
- 2 cups creamy peanut butter
- 2 cups granulated sugar
- 2 Eggland’s Best Eggs (large)
- 2 teaspoons vanilla extract
- Raspberry preserve, as filling
Preparation
Preheat the oven to 325 F. In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, beat together the peanut butter, sugar, eggs, and vanilla until combined.
Using a cookie scoop or tablespoon, form the dough into small balls and place a few inches apart on an ungreased cookie sheet.
Flatten each cookie in crisscross pattern with fork dipped in sugar.
Bake for 8-10 minutes until the cookies appear a little puffy.
Since there is no flour in the dough the cookies will be very soft and will need to set for a few minutes before moving to a wire rack to cool.
Once cookies are cool, spoon raspberry preserves on 1/2 of the cookies (with seeds holds the form best).
Top those cookies with the remaining cookies to make a sandwich.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 cookie |
|---|---|
| Calories | 234 |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 63 mg |
| Sodium | 22 mg |
| Carbohydrates | 33 g |
| Dietary Fiber | trace |
| Protein | 1 g |
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