Valley Eats – Peanut Butter and Jelly Cookies

Valley Eats – Peanut Butter and Jelly Cookies

The flavors of a lunchbox staple in a cookie! These peanut butter cookies, finished with a dollop of fruit preserves, are a tasty treat on their own–and would be even better served with a glass of your favorite milk or milk alternative.


  • 1- 3/4 cup natural peanut butter
  • 2 eggs
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1-1/3 cup granulated sugar substitute (Truvia, Swerve, Splenda)
  • 1/4 cup sugar-free strawberry (or other) preserves


  1. Preheat oven to 350 degrees F.
  2. Combine all of the cookie ingredients, except for the jelly, in a medium sized bowl. Stir well until fully combined.
  3. Roll into twenty 1 inch balls and place on a parchment covered cookie sheet.
  4. Press a well into the center of each cookie with your thumb.
  5. Place about 1/2 teaspoon of preserves in each center. Bake for 11 minutes. Don’t bake too long or they’ll dry out.

    Serves 20, 1 cookie each: 158 calories, 12 grams fat, 3 grams carbs, 6 grams protein

This recipe is part of a recipe collection assembled by Valley’s Diabetes Education & Nutrition Clinic. The recipes were gathered and inspired from a variety of healthy eating websites. See cookbook for a list of website resources.

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Valley Medical Center's Marketing and Community Outreach Office

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