Flourless Peanut Butter and Jelly Cookies

This is the kind of cookie you dream about long after the batch is gone. They're sweet, nutty and buttery - with a burst of fruit in the middle - but they contain NO butter or oil! And NO dairy! Gluten-free, made in one bowl, and ready in less than 20 minutes. I'm in peanut-butter-cookie-heaven.

These lovely gems are pure bliss. They're soft and rich, with crisp, caramelized, sugary edges. And they deliver the perfect peanut butter-to-fruit ratio. Oh, and they're guilt-free, which might be the best feature of all.
I should also mention that they're incredibly versatile! What kind of fruit preserve do YOU partner with peanut butter for your PB&J? I chose strawberry preserves for these cookies, but any flavor and variety works. Grape jam/jelly, raspberry, blueberry, blackberry, lingonberry - you name it! 

Adults and kids will adore these cookies! And, since they're super easy to make, let the kiddos help! 

I made my cookies in my food processor, so the batter was ready in about 60 seconds. If you use YOUR machine, make sure you process the ingredients until they come together to form a dough you can shape with your hands. The mixture looks soft at first (like too runny to shape), but it comes together quickly. 

Flourless Peanut Butter and Jelly Cookies 

1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
1 cup peanut butter, preferably all natural
2-3 tablespoons fruit preserves of choice, I used strawberry

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper (this recipe makes about 24 cookies).
In a large bowl or food processor, combine the granulated sugar, brown sugar, egg, vanilla, and baking soda. Whisk or process until blended and smooth. Add the peanut butter and whisk or process until the mixture comes together to form a dough you can shape with your hands.
Working with about 1 tablespoon at a time, shape the dough into 22-24 balls. Arrange the balls on the prepared baking sheets, about 2 inches apart, and press down gently with the heal of your hand. Use your thumb to create a little indent in the center of each cookie. Fill the indent with the fruit preserves, about 1/4 teaspoon per cookie. 
Bake for 7 to 9 minutes, until the edges are dry to the touch.
Cool the cookies on the baking sheets for a few minutes before serving (they will firm up as they cool). Serve warm, room temperature, cold, whatever - just serve them! Store leftovers in an airtight container at room temperature.
Makes 22-24 cookies