What do you get when you cross two childhood favorites? In this case it’s the comfort of peanut butter and jelly, and the chewy bite of peanut butter cookies? These Gluten Free Almond Butter and Jelly Cookies are a new take on childhood favorites.
Bursting with bright raspberry flavor and rich in deep nutty goodness, these fully loaded cookies won’t even make it to the cookie jar. The only question is, are you dunking these in almond milk?
Flavor in the Texture
These Gluten Free Almond Butter and Jelly Cookies hit all of the best textures. With a chewy bite, slight crunch of freeze dried raspberries, and molten ooze of raspberry chocolate they will have your taste buds singing.
For the decadent melty raspberry chocolate I am using Valrhona Raspberry Inspiration. Naturally Dairy Free, they include raspberry powder for an intense bright, true raspberry flavor. Valrhona is a producer of high quality artisanal chocolates. They have a focus on creating unique and complex flavors while also committing to sustainability.
For the almond butter I am using La Tourangelle. With just two simple, clean ingredients, almonds, and almond oil, you get that rich nutty flavor. Their almonds are all grown in California and Oregon and sustainably sourced from organic and regenerative farmers.
Gluten Free Almond Butter and Jelly Cookies, easy as PB&J
In just three easy steps you will be on your way to biting into the cookie of your dreams. And not only are these easy, to make, they’re just as easy to double up on the recipe.
The begin with you want to make sure all of your ingredients are room temperature, especially your Dairy Free butter. This will allow the cookie dough to come together quickly and easily without over mixing.
The next step to baking up the perfect cookie is to allow the dough to chill in the refrigerator for at least an hour. You can even do this overnight and bake your cookies the next day. This will ensure your cookies down spread out to thinly on the cookie sheet.
Speaking of your cookie sheets, make sure to evenly scoop your cookies and evenly space them on the cookie sheets. These cookies will spread and you don’t want them to spread into one giant cookie.
If you love to bake cookies, make sure you check out my recipe for Gluten Free Espresso Dark Chocolate Chip Cookies. Now let’s bake Gluten Free Almond Butter and Jelly Cookies!
Gluten Free Almond Butter and Jelly Cookies
- Mixing Bowl
- Cookie Sheet
- Add your sugars and butter to a mixing bowl. Beat for 5 minutes until the butter is light and fluffy, and the sugars are completely incorporated.
- Add the orange juice, vanilla, and eggs and mix to combine.
- Next mix in your dried ingredients, stirring until just incorporated. Don't over mix.
- Allow the dough to refrigerate for at least an hour.
- Preheat oven to 350 degrees.
- Spray your cookie sheet with baking spray. Scoop approximately 2" scoops and evenly distribute on cookie sheet making sure to leave space. These will spread.
- Bake for 15 minutes or until lightly browned on top. Allow to cool.