These Jammy Heart Gluten-Free PB cookies actually have only 4 ingredients and no flour! They are my lazy go to when I have almost no food left in my apartment. Oh and they are delicious, especially if you love PB and jelly. I give your permission to pretend they were complicated to make 🙂
Jammy Hearts PB Cookies
makes about 16 cookies
- 1 cup processed PB (I use KRAFT light)
- 1/2 cup white sugar (can use a little less, I use a scant 1/2 cup)
- 1 egg
- your favourite jam (I love sugarless raspberry jam!)
Preheat oven to 325F.
Throw 1/2 cup sugar, 1 egg and 1 cup processed PB together in a bowl and mix well with a spoon (the basic recipe is on the back of the Kraft light PB jar). Preheat the oven to 325F. Roll the dough into about 16 balls and place on 2 baking sheets lined with parchment paper. Lightly squish down each ball with your palm and make a heart shape with the end of a spoon or your thumb and fill it with your favourite jam using a small spoon (try to make a heart, if not a circle is almost a nice ;)). Bake for 10-15 minutes. Do not over bake! You want them to still seem soft when they get out of the oven, the bottoms set but the tops still soft. Let them rest before removing from the pan and enjoy!!