Gluten-Free PB&J Cookies

Inspired by the peanut butter sandwich, this gluten-free thumbprint cookie has a peanut butter cookie base with a raspberry jam filling. Feel free to use another flavor of jam, if you wish.

Makes: 36 cookiesHands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Makes: 36 cookies


  • ½ cup butter, softened
  • ½ cup natural peanut butter
  • ½ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • 1 large egg
  • ¾ cup brown rice flour
  • ¾ cup arrowroot starch
  • ½ tsp. xanthan gum
  • ½ tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup raspberry jam


  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  • In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar. When thoroughly combined, stir in the egg. In a smaller bowl, whisk together brown rice flour, arrowroot starch, xanthan gum, baking powder, baking soda, and salt. Slowly stir dry ingredients into peanut butter mixture.
  • Shape dough by rolling into 1½" balls. Place 2" apart on baking sheets. Flatten each ball with the back of a teaspoon or your thumb, making an indentation in the center of each cookie. Add ½–1 teaspoon of jam to the center of each cookie.
  • Bake for 10–12 minutes, turning baking sheet around halfway through, until the edges of the cookies are golden-brown. Remove from oven and allow to cool on the baking sheets for 15 minutes before removing to a cooling rack.