Gluten-Free Peanut Butter and Jam Biscuits

    Gluten-Free Peanut Butter and Jam Biscuits

    (139)
    21saves
    30min


    138 people made this

    It is possible to make great biscuits without flour! These are soft and almost fudge-like in consistency, with just a touch of jam on top.

    Ingredients
    Serves: 12 

    • 1 cup (250g) peanut butter
    • 1 cup (220g) white sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 2 tablespoons jam, any flavour

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, mix together peanut butter, sugar, egg and vanilla until well blended. Drop by teaspoonfuls onto ungreased baking trays. Use a fork to make a criss-cross pattern on the top. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with jam.
    3. Bake for 8 to 11 minutes in preheated oven. Allow to cool for a couple of minutes on the baking trays before transferring to wire racks to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (139)

    Reviews in English (139)

    by
    120

    This recipe DOES work. It is my husbands favorite cookie now. It is a little more fudgey than cakey - but totally awesome (besides what can you expect when you omit the flour). Three suggestions... 1. Apply very little pressure when pressing down with the fork (really just enough to leave the fork lines). 2. When making the divet (sp?) for the jam, make it really shallow! Don't worry, the jam will cling very happily to the "fork lines" you already made. 3. Before adding the jam do the following (to the jam) - put a couple of large spoonfuls of the jam in a separeate bowl and stir the heck out of it. You will end up with jam that is sort of syrupy and very easy to dollop onto cookies. By doing these things my cookies did not break apart, the jam did not drip through and I was able to add quite a liberal amout of jam.  -  22 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    59

    These are the greatest cookies! I have found that using the back of a 1/8 teaspoon I was able to form a great dimple for the jelly filling. I have been making them since last christmas and was asked to include them in my boxes this year! I have also found that Strawberry jelly/jam seeps through the dough making them too soft in the middle. Cook on parchment, let cool COMPLETELY on the pan before trying to remove. Thank You Uncle Mac & Edie!!!  -  13 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    39

    One big tip: double, double, double the recipe or else you won't have enough to go around or for a decent batch. These are definitely 8 min. cookies, no longer. And adding jelly is too hard and tedious, just make these peanut butter cookies or add 1 cup of chocolat or butterscotch chips. If you do, reduce sugar to 2/3 cup per batch. I now just make these w/o jelly, add chips and use a fork to make an imprint. I made them for my kids, (4 & 1 yrs. old) and they loved them, hubby too and disappeared at the bake sale. And made them for a women's tea. They're small and perfect for a lady's finger. Too easy not to try them!  -  10 Aug 2006  (Review from Allrecipes USA and Canada)

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