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Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 51 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Approximately 12 cookie sandwiches
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches are a deliciously soft and chewy treat packed with classic flavors. Made without flour and using natural sweeteners, they are perfect for a wholesome snack or dessert. Featuring a creamy peanut butter base and a luscious layer of natural fruit jam, these cookie sandwiches offer a healthier twist on a beloved childhood favorite.

Ingredients

Cookie Dough

  • 1 cup natural creamy peanut butter (no added sugar or oil)
  • ½ cup coconut sugar or maple sugar
  • 1 large egg (or flax egg for vegan)
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • Pinch of salt (if peanut butter is unsalted)
  • 2 tablespoons rolled oats for texture (optional)
  • 1 tablespoon ground flaxseed for extra fiber (optional)

Fillings

  • ½ cup natural fruit jam or jelly (no sugar added preferred)
  • Optional: ¼ cup homemade chia jam (made with mashed berries and chia seeds)
  • A few mini chocolate chips for a sweet twist (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dough: In a mixing bowl, combine the natural creamy peanut butter, coconut sugar or maple sugar, egg (or flax egg), baking soda, vanilla extract, and salt. Stir until a smooth dough forms. If using rolled oats or ground flaxseed, fold them in now for added texture and fiber.
  3. Form Cookies: Using a spoon or cookie scoop, portion out small dough balls and place them onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Flatten each ball slightly with a fork or your palm to shape the cookies evenly.
  4. Bake: Bake the cookies for 8 to 10 minutes, until the edges are set but the centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  5. Assemble Sandwiches: Once the cookies are fully cooled, spread about a teaspoon of natural fruit jam or your preferred jelly onto the flat side of one cookie. Gently press a second cookie on top to create a sandwich. For a twist, you can also add homemade chia jam or sprinkle mini chocolate chips inside.
  6. Serve and Store: Serve the cookie sandwiches immediately for the best chewy texture, or store them in an airtight container for later enjoyment. These treats maintain their soft and flavorful profile for several days.

Notes

  • For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set for 5 minutes).
  • Use natural, no sugar added peanut butter and jam to keep this recipe healthy and low in refined sugars.
  • Adding rolled oats and ground flaxseed boosts fiber content and adds a subtle nuttiness to the cookies.
  • Homemade chia jam is a great sugar-free alternative to traditional jam and can enhance nutritional value.
  • Cookies should be completely cooled before assembling to avoid melting the jam or jelly layer.
  • Store cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://slsrecipes.com/healthy-flourless-peanut-butter-and-jelly-cookie-sandwiches-recipe/