These gluten free peanut butter and jelly cookies and are super tasty and look beautiful. The perfect pairing of crunchy peanut butter and raspberry jam.
Preheat the oven to 180'C. Line two baking trays with baking paper and set aside.
Add the butter, sugar and peanut butter to a large mixing bowl and beat together until light and fluffy.
Add the egg and beat together until combined. Add the gluten free flour and chopped nuts and mix together with a wooden spoon. You might need to use your hands as the dough firms to bring the dough together.
Divide the dough into 10 balls (approx 50g each) and place 5 balls on each tray, with space for them to spread a little during cooking (they won't spread much!).
Using your thumb, make a well in the middle of each ball of dough and fill each one with 1 tsp jam. Bake the cookies in the oven for around 10-12 minutes until starting to go firm and golden. Remove from the oven and cool before eating. If you like, sprinkle the jam with a little extra chopped nuts before it cools.