Santa Cruz Organic® Fruit Spread Red Raspberry -- 9.5 oz
To turn basic cookies into an unbeatable anytime snack or dessert, just add the power of PB&J! In these sweet and salty treats, the school-lunch-inspired filling of creamy peanut butter and sweet strawberry jelly truly steals the show. No need to cut off the crusts -- you'll be savoring these little "sandwiches" to the very last bite.
If the traditional peanut butter & jelly flavor profile isn’t your “jam,” substitute with any nut or seed butter (consider cashew, almond or sunflower butter) and any flavor jelly or jam (try grape jelly, blackberry jam, raspberry, blueberry or even rhubarb!).
Peanut Butter & Jelly Sandwich Cookies
Cookies:
- 2 1/4 cups oat flour
- 2 Tbsp. coconut oil
- 3 Tbsp. honey
- 1/3 cup brown sugar
- 1 egg
Filling:
- 1/4 cup creamy peanut butter
- 1/4 cup strawberry jelly or jam
Preheat oven to 350 F.
Combine all cookie ingredients into a thick dough.
Form into 16 evenly-sized balls and place on baking sheet.
Bake for 10 minutes. Remove from oven, flatten cookies slightly and let cool.
Spread peanut butter on half of the cookies. Spread jelly on remaining half of the cookies.
Create a cookie sandwich by combining one peanut butter-topped cookie with one jelly-topped cookie. Repeat for remaining cookies.
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