High-Fiber, High-Protein Peanut Butter Cherry Jam Cookies

Soft peanut butter cookies with a tender, bakery-style crumb, a roasted peanut coating, and a glossy cherry jam center.

Author

Evelina Melnikova - Baking and Pastry Chef
September 15, 2026

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There’s something undeniably comforting about the combination of peanut butter and fruit jam. It’s a pairing that has delighted taste buds for generations, and these High-Fiber, High-Protein Peanut Butter Cherry Jam Cookies take that familiar favorite to a whole new level.

Picture a soft, nutty peanut butter cookie with a sweet cherry jam center tucked inside like a little surprise. Every bite starts with the rich, roasted flavor of peanuts and finishes with a burst of bright, fruity cherry goodness that keeps you coming back for more.

These cookies don't just taste great—they bring a satisfying texture and hearty flavor that make them feel like more than an ordinary sweet treat. The combination of protein and fiber helps create a cookie that's both filling and delicious, making it perfect for an afternoon snack, a lunchbox treat, or a little pick-me-up with your favorite cup of coffee.

The contrast between the creamy peanut butter base and the sweet-tart cherry center is what makes these cookies so hard to resist. They strike that perfect balance between familiar and exciting, delivering a flavor combination that feels nostalgic while still offering something special.

Once you taste the rich peanut butter paired with the vibrant cherry jam filling, you'll understand why some flavor combinations never go out of style. These cookies are proof that a classic favorite can always become even better.

Yield:

8 large cookies

Total Time:

  • Prep Time: 20 minutes

  • Chill Time: 30 minutes

  • Bake Time: 12 minutes

Ingredients:

Dry Ingredients

  • 125 g Oat flour

  • 50 g Crushed peanuts, plus extra for coating

  • 30 g Protein powder (optional)

  • 4 g Baking powder

  • 2 g Sea salt flakes or Maldon salt

Wet Ingredients

  • 130 g Peanut butter

  • 2 Eggs

  • 40 g Agave syrup

  • 5 g Vanilla essence

Filling

  • 200 g Cherry jam

  • 10 g Inulin

Instructions:

1. To Prepare the Cherry Filling

  1. Assemble the required ingredients.

  2. Mix the cherry jam with inulin until smooth.

  3. Let it sit for 5–10 minutes so the texture becomes slightly thicker and silkier.

  4. Keep the filling in the refrigerator while preparing the dough.

2. To Make the Cookie Dough

  1. In a mixing bowl, whisk together the eggs, peanut butter, agave syrup, and vanilla until smooth.

  2. Add the oat flour, baking powder, and salt.

  3. If using protein powder, add it at this stage.

  4. Mix with a silicone spatula until a soft dough forms.

  5. Cover and refrigerate the dough for 30 minutes to make it easier to shape.

3. To Shape

  1. Divide the dough into 8 equal portions, around 50 g each.

  2. Lightly wet your hands and roll each portion into a ball.

  3. Roll or press the outside of each dough ball into crushed peanuts.

  4. Place the cookies on a lined baking tray, leaving space between them.

  5. Using your thumb or the back of a spoon, create a deep round well in the center of each cookie.

  6. Fill each center with approximately 2 teaspoons of cherry jam.

4. To Bake

  1. Bake at 180°C (360°F) for around 12 minutes.

  2. The cookies should be lightly golden around the edges but still soft in the center.

  3. Let them cool on the tray for at least 10 minutes before moving, as they will be delicate while warm.

Whether you’ve been gluten-free for years or you’re just getting started, we wanted to create the kind of cookbook that becomes a staple in your kitchen.

#1 Amazon Bestseller in 3 categories: Gluten-Free Cooking, Gluten-Free Diets, and Wheat-Free Diet

From real crusty pizza, pillowy soft cinnamon rolls, and glorious layered cakes to chewy bagels, buttery focaccia, and delicate pastries, you can find it all in this book. And it’s all GLUTEN-FREE.

The Ultimate Guide to Gluten-Free Baking includes:

  • 100+ recipes spanning bread, pizza & pasta, cookies & sweets, and savory bakes

  • Expert techniques and clear explanations of WHY gluten-free ingredients behave the way they do

  • Companion videos for the trickiest techniques

  • 20+ years of real gluten-free baking experience behind every page

Reader Favorites

A sneak peek of some of the most-requested recipes in the book:

Classic Gluten-Free Pizza Crust & Neapolitan Pizza
Real Focaccia (crispy edges, soft center)
Bagels That Actually Chew Like Bagels
Hokkaido Milk Bread (soft, pillowy, notoriously hard to pull off gluten-free)
Full Pasta Night: Fettuccine, Ravioli, Gnocchi, Lasagna
Gluten-Free Cinnamon Rolls with Coconut Glaze
Ginger Molasses Cookies
Chocolate Cookie Sandwiches

What makes this book different

Most gluten-free cookbooks hand you recipes and hope for the best. This one teaches you how gluten-free ingredients actually behave, so your bread stops turning out dense and your cookies stop falling apart.

As Coach Ellie puts it: “Gluten-free baking isn’t about what you have to leave out, it’s about everything you get to bring back to the table.”

What readers are saying

“As a celiac, this book is a lifesaver. I’m so grateful for this wonderful resource!” - Amazon Customer

“Great book, well written, with in-depth explanations. Good for any cook or baker, whether gluten-free or not. Highly recommended.” - Kathryn Carlson

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Frequently Asked Questions

What kind of recipes are included in this book? The book is organized into four sections: Cookies & Sweet Treats, Pizza & Pasta, Savory & Snacks, and Bread & Bakery Classics, covering everything from weeknight pizza to holiday bread.

Are all the recipes sweet, or are there savory dishes too? Both. Alongside cookies and desserts, you’ll find a full savory lineup: pizza, focaccia, empanadas, quiche, galettes, and more. Many bread recipes (bagels, naan, dinner rolls) work equally well sweet or savory.

Is the science in the book complicated? Not at all. The explanations are kept simple and practical, just enough to help you understand why a dough behaves the way it does, so you can actually troubleshoot instead of guessing.

I’m new to gluten-free baking. Is this book still for me? Yes. It’s written to take you from total beginner to confident baker, with companion videos for the techniques that are trickiest to learn from photos alone.