PB & Jelly Glow Cookies

A nostalgic, healthier cookie from Natalie’s kitchen — soft peanut butter cookies layered with creamy peanut butter and jam for the ultimate cozy gluten-free treat.

These cookies disappeared almost embarrassingly fast around here.

Mostly because Mitch loves anything involving peanut butter and cookies…so naturally I had to combine the two.

And honestly? They turned out way better than I expected.

Soft peanut butter cookies with a little layer of creamy peanut butter and jam tucked inside feel incredibly nostalgic while still being made with simple ingredients I actually feel good about using.

They’re gluten free, quick to make, and dangerously easy to keep grabbing “just one more” of.

Fair warning.

Why We Love Them

Peanut Butter

Adds healthy fats and protein that help make these cookies more satisfying.

Cassava Flour

A grain-free flour alternative that keeps the cookies soft and tender.

Sweet Potato Nectar or Maple Syrup

Natural sweeteners that create gentle sweetness without relying heavily on refined sugars.

Homemade Jelly

Adds bright fruity flavor and that classic PB + J nostalgia.

Coconut Oil

Adds richness and moisture while keeping the texture soft and dreamy.

Ingredients

Makes approximately 20 cookies

Cookies

• 1/2 cup peanut butter
• 1/4 cup peanut butter reserved for filling
• 1/8–1/4 cup sweet potato nectar or maple syrup
• 2/3 cup cassava flour
• 1 egg
• 1 tablespoon coconut oil
• 1 teaspoon vanilla
• pinch pink salt
• splash lemon juice
• jelly of choice

Filling

• 1/4 cup peanut butter
• 1/2 tablespoon sweet potato nectar or maple syrup
• jelly or jam

Directions

Preheat oven to 350 degrees.

In a bowl whisk the egg.

Add the peanut butter, sweetener, cassava flour, coconut oil, vanilla, salt, and lemon juice.

Mix until a soft dough forms.

Line a baking sheet with parchment paper.

Roll dough into small balls and place on the sheet.

Use a fork to gently press down once, then again in the opposite direction to create the classic peanut butter cookie pattern.

Bake for 12–14 minutes.

The cookies will stay soft, so avoid overbaking.

Allow to cool completely.

Filling + Assembly

Mix the reserved peanut butter with the sweet potato nectar or maple syrup.

Spread a small amount onto half of the cookies.

Top with a small spoonful of jelly.

Serve immediately or store chilled.

Glow Note

I love recipes like this because they bring back those nostalgic comfort-food feelings while still being made with simple nourishing ingredients.

A little cozy sweetness absolutely belongs in a balanced life.

Especially when peanut butter is involved.

Love + Eat Well,
Natalie