Description
These Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches are a wholesome twist on the classic PB&J, made without flour and sweetened naturally with honey. Combining creamy peanut butter, old-fashioned oats, and a vibrant fruit spread, these cookies are soft, chewy, and perfect for a guilt-free snack or dessert.
Ingredients
Scale
Cookie Dough
- 1 cup creamy peanut butter
- 1/2 cup honey
- 1 large egg
- 3 cups old-fashioned oatmeal
- 1 teaspoon baking soda
Sandwich Filling
- 1/3 cup creamy peanut butter
- 1/3 cup Crofter’s Organic Seedless Blackberry or Raspberry Premium Spread (or jam of your choice)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set them aside while you prepare the dough.
- Mix Wet Ingredients: In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup of creamy peanut butter with 1/2 cup honey until the mixture is smooth and creamy. Then, beat in the large egg until well incorporated.
- Add Dry Ingredients: Add the old-fashioned oatmeal and 1 teaspoon of baking soda to the peanut butter mixture. Beat on low speed just until all ingredients are combined, being careful not to overmix.
- Portion Dough: Using a 1/2 ounce cookie scoop or a tablespoon, drop heaping spoonfuls of the dough a few inches apart onto the prepared baking sheets. Flatten each mound slightly with the palm of your hand for even baking.
- Bake Cookies: Bake in the preheated oven for 7-8 minutes until the cookies are set and begin to crack slightly on top. Remove from oven and allow them to cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
- Assemble Sandwiches: Once the cookies are completely cool, turn them over. Spread a little over one teaspoon of creamy peanut butter on the bottom side of half the cookies, and a little over one teaspoon of fruit spread on the other half. Sandwich the cookies by placing the fruit spread-topped cookies upside down onto the peanut butter-topped ones to create parfait peanut butter and jelly cookie sandwiches.
Notes
- Use old-fashioned oats for the best texture; quick oats may result in a less chewy cookie.
- If you prefer a sweeter cookie, you can add a tablespoon more honey to the dough.
- Make sure cookies are completely cool before assembling to prevent the fillings from melting or sliding.
- Store sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Feel free to substitute the fruit spread with your favorite jam or jelly flavors to customize.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
