PB&J sandwiches, warm homemade cookies—is there anything more nostalgic?
Jump to RecipeThese gluten-free PB&J cookies are cozy, delicious, require very few ingredients and are so incredibly easy to whip up. The best part? They’re gluten-free! I also use great, high-quality ingredients in this cookie recipe—like cacao nibs and chia seeds—for some hidden nutrition in case you have some picky eaters but still want to sneak in some healthy ingredients in your sweets!
Also, it’s a kitchen sink cookie meaning—ANYTHING GOES! Don’t have cacao nibs, or chia seeds? Have other great ingredients on hand like ground flaxseed, collagen powder or hemp hearts? ADD THEM IN! This recipe is as versatile as they come but I promise you the end result will still be delicious (just be sure not to add too much of any additional ingredients just so that it doesn’t overpower the jam/pb flavor).
Don’t want a kitchen sink situation and just want a simple peanut butter cookie? I also added the 3-ingredient pb cookie recipe for you as well so that you have the ability to do whichever suits you best!
Either way, these are truly great cookie recipes because they’re easy to make, they’re ready within minutes and they satisfy any sweet tooth cravings that may randomly hit at 11pm.
I hope you enjoy! Let me know of any other kitchen sink variations you use with this recipe in the comment section down below! x
How to Make These Gluten-Free 3-Ingredient Peanut Butter Cookies:
- Combine all of these ingredients in a mixing bowl and mix until fully incorporated.
- Scoop the mixture into 1-inch balls and lay them out on an un-greased baking sheet lined with either foil or parchment paper.
- Before popping these into the oven use your fingers or the back of a spoon to flatten out each cookie a bit.
- Then bake them at 350 degrees for 10 minutes, allowing them to cool for at least 10 minutes afterwards.
How to Make These Gluten-Free Kitchen Sink PB&J Cookies:
- The instructions for baking these are the exact same as the first recipe, only you’ll also mix in the ingredients from the kitchen sink PB&J recipe list, then also dollop a little jam on each cookie after flattening them out.
- Since this batch will also have jam on them, allow them to bake for a full 12 minutes at 350 degrees (just so it completely bakes through) and allow to cool for a minimum of 15 minutes. The longer you let these cool, the better their texture will be!
Gluten-Free Kitchen Sink PB&J Cookies – Tips & Tricks
- This is a kitchen-sink cookie, so clean out your cabinets of leftover dried goods and get creative? Got a few leftover raisins? Throw them in! Macadamia nuts and coconut flakes? WHY NOT. This cookie is not only so easy to make, but as long as you have peanut butter, egg and sugar to start, this cookie is a blank canvas just waiting for you to turn it into a piece of art.
- If you make the PB&J version of this cookie, just remember that the longer you let them cool, the better their texture will be. But don’t get me wrong, they’re still great fresh! So I recommend making a big batch so that you can enjoy some now and enjoy some later 😉
- Have leftovers? Store them in an airtight container on your countertop for up to 2 weeks and up to 2 months in the fridge.
Other sweet tooth recipes you’ll love—
Apple Tarte Tatin with Candied Walnuts
If you make these Gluten-Free Kitchen Sink PB&J Cookies, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
How to Make Gluten-Free Kitchen Sink PB&J Cookies
Course: Sweets20
Cookies12
minutes12
minutes295.74
kcal15
minutes39
minutesMinimal ingredients, gluten-free, nostalgic – satisfy that sweet tooth with these Gluten-Free Kitchen Sink PB&J Cookies! They’re easy to make, require very few ingredients and they’ll be ready to enjoy in just a couple of minutes. Want a simple PB cookie? I included a recipe for that too!
Ingredients
- Gluten-Free 3 Ingredient PB Cookies:
2 cups peanut butter (any variation, I used crunchy)
5 cups coconut sugar (or whichever dry sweetener you have on hand)
2 eggs
pinch of salt
- Gluten-Free 3 Ingredient PB Cookies:
You’ll need the ingredients from the above 3-ingredient PB cookie, plus:
4 tbsp cacao nibs
3 tbsp slivered almonds
2 tbsp vanilla extract
1 tbsp chia seeds
1 tsp pumpkin pie spice (this is a blend of ground cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom—just use ground cinnamon if you don’t have pumpkin pie spice on hand!)
1/4 cup of your favorite preserves/jam (I used grape)
Directions
- Gluten-Free 3 Ingredient PB Cookies:
- Combine all of these ingredients in a mixing bowl and mix until fully incorporated.
- Scoop the mixture into 1-inch balls and lay them out on an un-greased baking sheet lined with either foil or parchment paper.
- Before popping these into the oven use your fingers or the back of a spoon to flatten out each cookie a bit.
- Then bake them at 350 degrees for 10 minutes, allowing them to cool for at least 10 minutes afterwards.
- Gluten-Free Kitchen Sink PB&J Cookies
- The instructions for baking these are the exact same as the first recipe, only you’ll also mix in the ingredients from the kitchen sink PB&J recipe list, then also dollop a little jam on each cookie after flattening them out.
- Since this batch will also have jam on them, allow them to bake for a full 12 minutes at 350 degrees (just so it completely bakes through) and allow to cool for a minimum of 15 minutes. The longer you let these cool, the better their texture will be!
Nutrition Facts
20 servings per container
- Amount Per ServingCalories295.74
- % Daily Value *
- Total Fat
14.86g
23%
- Saturated Fat 3.26g 17%
- Cholesterol 18.64mg 7%
- Sodium 131.19mg 6%
- Total Carbohydrate
55.01g
19%
- Dietary Fiber 2.17g 9%
- Sugars 51.3g
- Protein 7.72g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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