Quinoa PB&J; Cookies

Name: Quinoa PB&J; Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 spray Cooking spray or vegetable oil; 1½ cups mixed sugars; 8 tablespoons unsalted butter; 1 cup creamy peanut butter; 1 teaspoon pure vanilla extract; 1½ cups quinoa flour; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup strawberry jam or grape jelly

Delicious gluten-free cookies made with quinoa flour, featuring a perfect combination of creamy peanut butter and sweet jam or jelly. These thumbprint cookies offer a healthy twist on the classic PB&J sandwich.

24 servings

45 min

Published October 4, 2025

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Ingredients

•1 spray Cooking spray or vegetable oil
•1½ cups mixed sugars
•8 tablespoons unsalted butter
•1 cup creamy peanut butter
•1 teaspoon pure vanilla extract
•1½ cups quinoa flour
•½ teaspoon baking powder
•½ teaspoon salt
•½ cup strawberry jam or grape jelly

Cooking Instructions

1.
1. Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. If using parchment paper, lightly coat it with vegetable oil or cooking spray.
10 min
2.
2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla.
5 min
3.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Beat the flour mixture into the peanut butter mixture a small amount at a time.
5 min
4.
4. Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart. Roll the dough between your palms and make a dip with your thumb in each. Fill each dip with 1/2 teaspoon jam or jelly.
10 min
5.
5. Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a cooling rack and cool completely before serving.
15 min

Cooking Instructions

1. Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. If using parchment paper, lightly coat it with vegetable oil or cooking spray.

10 min

2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla.

5 min

3. In a medium bowl, whisk together the flour, baking powder, and salt. Beat the flour mixture into the peanut butter mixture a small amount at a time.

5 min

4. Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart. Roll the dough between your palms and make a dip with your thumb in each. Fill each dip with 1/2 teaspoon jam or jelly.

10 min

5. Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a cooling rack and cool completely before serving.

15 min