Flourless Peanut Butter & Jelly Cookie Sandwiches

06 April 2020 Bookmark1
Those healthful Flourless Peanut Butter & Jelly Cookie Sandwiches are a amusing and healthier twist at the traditional PB&J sandwich that your youngsters will pass loopy over! They make for this kind of exquisite breakfast, lunch or after faculty snack.

Those healthy Flourless Peanut Butter & Jelly Cookie Sandwiches are the whole thing we want and greater this time of 12 months. They’re clean to make, they’re healthful and most significantly, they taste superb!!

Flourless Peanut Butter & Jelly Cookie Sandwiches
Flourless Peanut Butter & Jelly Cookie Sandwiches

They’re so yummy you’d never trust they were made without a butter, no flour and no processed sugar, however hiya, the youngsters don’t want to know that!

Chewy oatmeal peanut butter cookies are made with just five simple substances and bake up in a remember of mins. pass aside sliced bread, there’s a new PB&J alternative on the town…

We sandwiched the cookies collectively with extra The Bee’s Knees peanut butter and our favourite Crofter’s seedless Blackberry unfold. Crofter’s spreads are so perfectly sweetened with the most up to date fruit taste. A superstar combo for these PB&J cookie sandwiches…

Flourless Peanut Butter & Jelly Cookie Sandwiches

INGREDIENTS:
Cookies:

  • 1 cup The Bee's Knees® peanut butter
  • ½ cup honey
  • 1 large egg
  • 3 cups old-fashioned oatmeal
  • 1 teaspoon baking soda

Filling:

  • ⅓ cup The Bee's Knees® peanut butter
  • ⅓ cup Crofter’s Organic Seedless Blackberry or Raspberry Premium Spread

INSTRUCTIONS:

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup peanut butter with ½ cup honey until smooth. Beat in the egg until well combined. Add the oatmeal and baking soda and beat on low speed until just combined.
  3. Using a ½ ounce cookie scoop, drop heaping one-tablespoon sized portions of dough a few inches apart on the prepared baking sheets. Flatten the top of each scoop of dough with the top of your hand.
  4. Bake cookies for 7-8 minutes or until they are set and just start to crack a bit on top. Let cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
  5. Once cookies have cooled completely, turn them all over and spread the bottoms of half with a little over a teaspoon of peanut butter and the bottoms of the other halves with a little over a teaspoon of fruit spread. Place the cookies with fruit spread on them upside down onto the peanut butter of the other cookies to create a peanut butter and jelly cookie sandwich.

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