Description
These Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches are a wholesome twist on the classic PB&J. Made without flour, they rely on natural peanut butter, coconut sugar, and optional add-ins like oats and flaxseed for texture and nutrition. Baked to perfection, these cookies are soft, chewy, and sandwiched with natural fruit jam for a nostalgic yet healthier treat perfect for snack time or dessert.
Ingredients
Scale
Dry & Wet Ingredients
- 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)
Add-ins
- 2 tablespoons rolled oats for texture
- 1 tablespoon ground flaxseed for extra fiber
- A few mini chocolate chips for a sweet twist (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)
Instructions
- 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.
- Mix Dough: In a mixing bowl, stir together the peanut butter, coconut sugar, egg, baking soda, vanilla extract, and salt until a cohesive dough forms. If using oats or ground flaxseed, gently fold them into the mixture now to add texture and fiber.
- Shape Cookies: Using a spoon or cookie scoop, form small dough balls and place them on the prepared baking sheet, spacing each about 2 inches apart to allow spreading. Flatten each ball slightly using a fork or the palm of your hand for even baking.
- Bake: Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Assemble Sandwiches: Once fully cooled, spread a teaspoon of your preferred natural or homemade jam onto the flat side of one cookie, then top it with another cookie to create a sandwich.
- Serve or Store: Enjoy your cookie sandwiches immediately for the best soft and chewy texture, or store them in an airtight container for later indulgence.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
- Make sure to use natural peanut butter without added sugars or oils for a healthier recipe.
- Using coconut sugar or maple sugar keeps the sweetness natural and less processed.
- You can customize the jam filling by using your favorite sugar-free or homemade jams.
- Add oats and flaxseed to boost fiber and keep you fuller longer.
- Mini chocolate chips are optional but add a delightful hint of sweetness and texture.
- Store the cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
