Peanut butter and jelly, warm cookies straight from the oven—some flavors instantly bring us back. These gluten-free PB&J cookies capture that nostalgia in a simple, speedy recipe. They require few core ingredients, are easy to customize, and come together in minutes. Use this base to make a straightforward three-ingredient peanut butter cookie, or turn it into a “kitchen sink” PB&J cookie by folding in mix-ins like cacao nibs, seeds, or chopped nuts and finishing each cookie with a dab of jam.

These cookies are ideal for busy weeknights, last-minute cravings, or baking with kids. The recipe is forgiving: if you don’t have every add-in on hand, swap similar pantry items (ground flax, hemp hearts, or a scoop of protein powder can work well). Just avoid adding so much extra that it overpowers the peanut butter and jam. Below you’ll find both the basic 3-ingredient peanut butter cookie method and the expanded kitchen sink PB&J version, plus tips for variations, storage, and serving.

How to Make These Gluten-Free 3-Ingredient Peanut Butter Cookies

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the peanut butter, sugar, and eggs until the mixture is smooth and well incorporated.
Scoop the dough into roughly 1-inch (2.5 cm) balls and place them on a baking sheet lined with parchment paper or foil. No greasing required.
Flatten each ball slightly with your fingers or the back of a spoon so they look like cookie shapes.
Bake at 350°F for about 10 minutes. Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes to finish setting.

How to Make These Gluten-Free Kitchen Sink PB&J Cookies

Follow the same steps as the 3-ingredient cookie, but first stir your chosen mix-ins into the dough. Typical add-ins include cacao nibs, slivered almonds, chia seeds, a touch of vanilla, or a pinch of pumpkin pie spice (or simply cinnamon).
After scooping and flattening each cookie, place a small dollop (about 1/4 teaspoon) of your favorite jam or preserve on top of each cookie and gently press it in so it adheres.
Bake these cookies at 350°F for about 12 minutes, to ensure the jam and extra mix-ins are heated through. Allow the cookies to cool on the sheet for a minimum of 15 minutes—longer cooling improves texture and helps them hold together.

Gluten-Free Kitchen Sink PB&J Cookies – Tips & Tricks

Kitchen-sink approach: clear your pantry of small leftover items and add what you like. Raisins, coconut flakes, chopped macadamia nuts, or an extra tablespoon of seeds will all work. Keep the balance so the peanut butter and jam remain the stars.
Texture and cooling: cookies set up as they cool. If you prefer chewier cookies, remove them from the oven when the centers still look slightly soft and let them finish on the hot baking sheet.
Jam placement: for a neat look, use a small spoon or piping bag to add jam after flattening. If you want more integrated flavor, gently swirl a tiny amount into the surface of the dough before baking.
Make-ahead and storage: store baked cookies in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate for up to two months; bring to room temperature before serving for best texture.
Allergy and ingredient notes: use a seed butter (sunflower seed butter) instead of peanut butter to avoid peanut allergies. For a lower-sugar version, use a sugar substitute appropriate for baking, but expect slight changes in texture.

Ingredients

Gluten-Free 3-Ingredient PB Cookies

2 cups peanut butter (any variety; crunchy or smooth)
5 cups coconut sugar (or another dry granulated sweetener you prefer)
2 eggs
Pinch of salt (optional, to taste)

Gluten-Free Kitchen Sink PB&J Cookies (adds to the 3-ingredient base)

4 tbsp cacao nibs (optional)
3 tbsp slivered almonds (or other chopped nuts)
2 tbsp vanilla extract (optional, for extra flavor)
1 tbsp chia seeds (or other seeds)
1 tsp pumpkin pie spice or ground cinnamon
1/4 cup preserves or jam (grape, raspberry, or your favorite)

Instructions (condensed)

Mix the base ingredients, add any chosen mix-ins, portion into 1-inch balls, flatten, top with jam if making PB&J, and bake—10 minutes for the plain version, 12 minutes for jam-topped cookies. Cool thoroughly before serving.

Servings & Times

Yield: about 20 cookies. Prep time: ~12 minutes. Cook time: ~12 minutes. Total time: ~39 minutes (including cooling).

Nutrition

Calories: 295 kcal per cookie (approximate). Nutrition information is automatically calculated and should be used as an estimate.

Variations and Serving Ideas

Serve these cookies with a cold glass of milk, a cup of coffee, or a scoop of vanilla ice cream for an extra indulgence. For a layered treat, sandwich two cookies together with extra jam. Try different nut or seed butters and seasonal jams to change the flavor profile without altering the method.

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