Pb&J Apple Cookies

Gluten-Free Apple Cookies with Chia Jam & Peanut Butter Centres 🍎🥜

These cookies are the ultimate cosy-day bake — soft, warmly spiced from the apple and mixed spice, and hiding a heart of sweet berry chia jam and creamy peanut butter. They’re gluten-free, naturally sweetened, and exactly the kind of treat you’ll want to enjoy with a cup of tea while it’s raining outside (or, honestly, straight from the cooling rack because you can’t wait).

The best part? The peanut butter centres stay rich and fudgy, while the chia jam adds a little tart sweetness.

Using fresh-grated apple in cookies isn’t just about flavour — it’s a natural moisture booster. In gluten-free baking, that’s especially useful because it helps keep cookies tender instead of dry. The apple also brings a gentle sweetness and a fruity note that pairs perfectly with the jam and peanut butter.

Why You’ll Love These Cookies

• Allergy-friendly- gluten and dairy free, and can easily be made vegan too!

• Hidden centre – jam + peanut butter.

• Naturally sweetened – coconut sugar and a touch of honey or maple syrup.

• Warm, cosy spice – a little mixed spice makes them super comforting.

• Make-ahead friendly – you can freeze them baked or unbaked.

Ingredients

For the cookies

• 125g coconut oil, softened

• 70g coconut sugar

• 2 tbsp honey or maple syrup

• 2 eggs

• 1 tsp vanilla extract

• 2 tbsp milk

• 1 medium apple, finely grated

• 260g gluten-free plain flour

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp mixed spice

• 100g ground almonds

  
  

For the chia jam

• 100g mixed berries (fresh or frozen)

• 2 tbsp chia seeds

• Optional: 1 tsp honey or maple syrup

  
  

For the frozen peanut butter centres

• Natural peanut butter (smooth or crunchy)

  
  

Method

Step 1 – Freeze the peanut butter

Scoop small teaspoons of peanut butter onto a parchment-lined plate or tray. Freeze until firm.

Step 2 – Make the chia jam

Heat the berries in a small saucepan until softened. Mash lightly, then stir in the chia seeds and optional sweetener. Set aside to cool and thicken.

Step 3 – Preheat & prepare

Preheat the oven to 170°C fan. Line 2 baking trays with parchment paper.

Step 4 – Mix the wet ingredients

In a large mixing bowl, beat the coconut oil, coconut sugar, and honey/maple syrup until smooth and glossy. Add the eggs and vanilla and mix again until well combined.

Step 5 – Add the apple & milk

Fold in the grated apple. Add the milk, mixing until incorporated.

Step 6 – Combine the dry ingredients

In a separate bowl, whisk together the gluten-free flour, baking powder, salt, ground almonds and mixed spice. Gradually fold the dry ingredients into the wet mixture until a soft, slightly sticky dough forms.

Step 7 – Shape & fill

Scoop a spoonful of dough onto the prepared tray and gently flatten into a disc. Place 1 teaspoon of chia jam and 1 frozen peanut butter piece in the centre. Cover with a small flat round of dough and press around the edges to seal completely.

Step 8 – Chill briefly

Place the shaped cookies in the freezer for 10 minutes (or fridge for 20 minutes) to help them hold their shape while baking.

Step 9 – Bake

Bake for 12–14 minutes, until the edges are just lightly golden and the centres still look soft.

Step 10 – Cool & enjoy

Let the cookies cool completely before storing, or enjoy them warm straight from the oven.

Versatility

These cookies are endlessly adaptable, making them a great year-round bake. You can mix and match flavours and fillings depending on the season or what you have in your cupboard. Here are some ideas:

• Jam swap: Use a different jam, such as apple butter, plum jam, or cherry jam.

• Nut butter twist: Replace peanut butter with almond butter, cashew butter, sunflower seed butter, or tahini.

• Flavour variations: Add additions like orange zest, extra cinnamon, or cardamom.

• Fillings: Try chocolate hazelnut spread, date paste, or dried fruits.

  
  

Adapting for Allergies

• Nut-free: Replace peanut butter with a seed butter like sunflower seed butter.

• Egg-free: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water) instead of eggs.

• Dairy-free: Use a dairy-free milk like soy or almond.

  
  

Storage & Freezing Tips

• Room temperature: Store in an airtight container.

• Freezer (baked):  Defrost at room temperature or warm in the oven.

• Freezer (unbaked): Shape, fill, and freeze on a tray until solid, then store in a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.

These cookies have it all — the tender sweetness of fresh apple, the rich creaminess of frozen peanut butter, the fruity brightness of chia jam, and a hint of cosy spice. They’re gluten-free, naturally sweetened, and endlessly adaptable to your favourite flavours or dietary needs. Best of all, they’re just as fun to make as they are to eat, whether you’re baking for a weekend treat, a lunchbox surprise, or to impress friends who think gluten-free means boring (spoiler: it doesn’t).

Happy Baking,

Ruby x