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Flourless Peanut Butter & Jelly Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 .5
Calories 160kcal
Author Brenda Bennett | Sugar-Free Mom


  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup erythritol I used Swerve
  • ½ teaspoon liquid vanilla stevia
  • 1 cup unsweetened peanut butter or choice
  • ¼ cup unsweetened applesauce
  • 5 -¼ teaspoons all natural jam or jelly divided (I used Polaner)


  • Preheat oven to 350 degrees.
  • In a bowl whisk the salt and egg together then add the erythritol and stevia until combined well.
  • Stir in the nut butter of choice and applesauce until completely incorporated.
  • Using a tablespoon, scoop out batter into mounds on a parchment lined baking sheet. (Should make 20-21 mounds)
  • Spray the outside bottom of a ¼ teaspoon measuring spoon with nonstick cooking spray and push the bottom into the center of each cookie to create an indent for the jam.
  • Using the same ¼ teaspoon, spoon jam into each cookie in the indent you made.
  • Bake for 10 minutes, let cool slightly then transfer to cooling rack.


Net Carbs for 2 cookies: 5.1g


Serving: 2g | Calories: 160kcal | Carbohydrates: 7.4g | Protein: 6.7g | Fat: 12.6g | Saturated Fat: 1.6g | Cholesterol: 17mg | Sodium: 107mg | Fiber: 2.3g | Sugar: 2.3g