A chewy gluten and dairy free peanut butter cookie with a thumbprint of jam on top – these are the classic peanut butter and jam cookies that everyone will love.

The classic peanut butter and jam combination in a bite-sized gluten and dairy-free parcel, inspired by Gordon Ramsey #peanutbutterandjam

For those who haven’t figured it out yet, I LOVE peanut butter.  And I’m slowly getting used to the idea of coupling peanut butter with other condiments, such as honey and jam.  Have you ever tried the combination of peanut butter and honey?  Or peanut butter and maple syrup?  You have to – trust me.  Try the combination in granola, or as a healthy fudge swirl in ice cream, or just as frosting … I dare you to not lick the spoon for any of these!

But here’s the classic combination of peanut butter and jam.  Or jelly for all you US people!  

This recipe comes to you from Gordon Ramsay’s cookbook again and it is delicious … don’t just trust me though, you have to try it for yourselves!  Yes I adapted it a little (see all the comments below where people mentioned I didn’t follow the recipe), but ultimately it was inspired by the great man himself.  The next time I make these, I may try just with some honey.  Or a combination of different jams.  Or actually do what the original recipe stated and put some peanut butter on top as well.  Hmmm, I think I’m making myself hungry already!

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Gordon's peanut butter and jam cookies

(Gluten-free, dairy-free)

Prep Time 20 minutes
Cook Time 10 minutes
Servings 24
Author Gordon Ramsay

Ingredients

  • 185 g all-purpose flour gluten-free if required
  • 1 tsp baking powder
  • 125 g butter softened (dairy-free if required)
  • 200 g peanut butter
  • 185 g brown sugar
  • 3 tbs milk almond milk if dairy-free required
  • 1 tsp vanilla
  • 1 egg
  • 100 g raspberry jam

Instructions

  1. Preheat the oven to 180C and line 2 baking sheets with paper.
  2. Sift the flour and baking powder into a bowl.
  3. Put the butter, peanut butter and the sugar into a large separate bowl and whisk until pale and fluffy.
  4. Add the milk, vanilla and egg and beat until smooth.
  5. Gradually sift in the flour mixture and beat until combined.
  6. Drop by tablespoonfuls onto the prepared baking sheets. Using 1 or 2 fingers, press down in the middle of each one to make a shallow indent. Place 1/2 tsp of jam in each indent.
  7. Bake for 10-12 minutes, until pale golden. Using a spatula, transfer the biscuits to a wire rack to cool before serving.

The classic peanut butter and jam combination in a bite-sized gluten and dairy-free parcel, inspired by Gordon Ramsey #peanutbutterandjam