These PB & J cookies and so delicious and won't make you feel guilty after eating them. Created these little nuggets of sunshine because my hubby loves peanut butter and cookies. These are gluten free! Super fast to whip up, but be careful, they disappear just as fast. Have not tested, but you could replace the PB with another nut butter of choice. As far as sugar, we used sweet potato nectar but you could easily replace with maple syrup.

PB & Jelly Cookies

*makes approx 20


1/2  & 1/4 (reserve) cup peanut butter (smooth or creamy)

1/8-1/4 cup sweet potato nectar (or maple syrup)

2/3 cup cassava flour

1 egg

1 Tbls coconut oil

1 tsp vanilla

pinch pink salt

splash of lemon juice

Jelly (we used a homemade blueberry)


How To:

Preheat oven 350

In a small bowl beat your egg, then add all the other ingredients, mix well until it forms a dough.

Line your baking sheet with parchment paper for easy clean up. Roll dough into 1/2 inch balls and place on sheet. Use a fork to press down once, then turn fork 90 degrees and press again to create the lattice.

Pop in the oven -12-14 mins. They will not crisp up so be sure to watch so they don't burn.

Remove from oven and let cool.


Mix 1/4 cup PB with 1/2 tbls potato nectar. Next spread a little on half of the cooled cookies and then top with a small dollop of jelly. 

PB & J Cookies



Love & be well