These Flourless Peanut Butter & Jelly Oatmeal Cookie Sandwiches are a healthier twist on the classic PB&J. Made with just a few wholesome ingredients, these cookies are naturally sweetened, flour-free, and packed with oats for a satisfying treat that’s perfect for all ages.
Ingredients:
Cookies:
- 1 cup creamy peanut butter
- ½ cup honey
- 1 large egg
- 3 cups old-fashioned oatmeal
- 1 teaspoon baking soda
Filling:
- ⅓ cup creamy peanut butter
- ⅓ cup seedless blackberry or raspberry jam (or your preferred fruit spread)
Directions:
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
Step 2: Make the Cookie Dough
In the bowl of an electric mixer fitted with a paddle attachment, beat the peanut butter and honey until smooth. Add the egg and beat until fully incorporated. Add the oats and baking soda, mixing on low speed until the ingredients are just combined.
Step 3: Scoop and Shape the Cookies
Using a ½-ounce cookie scoop or a tablespoon, drop heaping portions of dough onto the prepared baking sheets. Space the dough balls apart and gently flatten each one with your hand to create even rounds.
Step 4: Bake the Cookies
Bake in the preheated oven for 7-8 minutes, or until the cookies are set and begin to crack slightly on top. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 5: Assemble the Sandwiches
Once the cookies are completely cooled, spread about 1 teaspoon of peanut butter on the bottom of half the cookies. Spread a teaspoon of fruit spread on the remaining cookies. Sandwich each peanut butter-spread cookie with a fruit-spread cookie, pressing gently to create a sandwich.
Serving and Storage Tips:
- Serving: These cookie sandwiches are great as a snack, lunchbox treat, or quick breakfast.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: For longer storage, freeze individually wrapped cookie sandwiches for up to 2 months. Thaw in the fridge before enjoying.
Helpful Notes:
- Nut-Free Option: For a school-safe, nut-free version, substitute the peanut butter with sunflower seed butter or almond butter.
- Oats Substitute: Quick oats can work if you prefer a softer texture, but old-fashioned oats give the best chewy consistency.
- Sweetness Level: Adjust the honey to taste if you prefer a slightly sweeter or less sweet cookie.
Frequently Asked Questions:
- Can I make these vegan?
Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup in place of honey for a vegan-friendly version. - What other fillings work well?
Almond butter or cashew butter with strawberry or apricot jam make tasty alternatives. You can also try chocolate hazelnut spread for a decadent twist. - Can I use quick oats instead of old-fashioned?
Yes, but keep in mind that quick oats will make the cookies softer and less chewy. - How do I prevent the cookies from spreading too much?
To keep the cookies from spreading, chill the dough for about 10 minutes before baking, which helps them maintain their shape. - Is there a way to add more protein?
Add 1-2 tablespoons of your favorite protein powder to the dough for a protein boost.
These Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches are a simple and nutritious treat that captures the flavors of classic PB&J in a satisfying, cookie form. Perfect for snacks, after-school treats, or even breakfast on the go. Enjoy!
