These Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches are a fun and healthier twist on the classic PB&J sandwich that your kids will go crazy over! They make for such a great breakfast, lunch or after school snack.

Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches

These Cookies Are My Jam!

It’s that time of year when we dust off those backpacks and lunch boxes in preparation for back to school! It’s such an exciting and busy time for all.

As back to school time approaches each year, I start thinking of ways to make breakfast quicker, lunch packing easier and after school snacks fun yet filling and healthy. So when Peanut Butter & Co. and Crofters Organic reached out to me about partnering to create a yummy PB&J recipe for all of you fellow parents looking for back to school inspiration, I was ready and willing.

Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches

Quick, Simple, Healthy

These Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches are everything we need and more this time of year. They’re easy to make, they’re healthy and most importantly, they taste amazing!!

They’re so yummy you’d never believe they were made with no butter, no flour and no processed white sugar, but hey, the kids don’t need to know that! 😉

Chewy oatmeal peanut butter cookies are made with just 5 simple ingredients and bake up in a matter of minutes. Move aside sliced bread, there’s a new PB&J option in town…

Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches

How to Make Healthy Flourless Peanut Butter Jelly Cookie Sandwiches

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup peanut butter with 1/2 cup honey until smooth. Beat in the egg until well combined. Add the oats and baking soda and beat on low speed until just combined.

Using a 1/2 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.

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 cooling rack to cool completely.

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.

Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches

Only the Best

Baker was so excited when I told him about this recipe because he’s my only one who’s not crazy about a classic PB&J. He loves peanut butter and he loves jelly, but he’s just over having them sandwiched between two slices of wheat bread. How is that possible? PB&J is supposed to never get old, right? Oh well, maybe he’ll come around again one of these days, but for now, he’s so pumped about these peanut butter and jelly Sandwich cookies.

I mean we’re talking cookies instead of bread that are made with Peanut Butter & Co.’s The Bee’s Knees peanut butter which is so creamy with a dreamy hint of honey throughout. Mmmm…mmmm!

We sandwiched the cookies together with more The Bee’s Knees peanut butter and our favorite Crofter’s seedless Blackberry spread. Crofter’s spreads are so perfectly sweetened with the freshest fruit flavor. A superstar combo for these PB&J cookie sandwiches…

Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches

Kid-friendly!

Baker loves helping me make these! Using a knife to spread the peanut butter on half the cookies and then the fruit spread on the other halves is such a highlight for him. Such a big boy! They grow too fast.

And as you can imagine, my whole crew is crazy about these too…

Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches

We’ve kept these Peanut Butter & Jelly Cookie Sandwiches stocked since the twins started school and they’ve been a huge hit with the kids and such a timesaver for me. Here’s how we’ve been enjoying them:

  • a great grab & go breakfast with a banana and some milk
  • an easy lunch box addition along with some strawberries, carrots, pretzels & a cheese stick
  • a filling after school treat that will tide them over until dinner

Oh and did I mention they’ve been one of my favorite late night treats too? Haha! One of these PB&J cookie sandwiches + an ice cold glass of milk + my favorite TV show = my current favorite way to end a busy school day. 🙂

Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches

I hope they make your family happy and your life a little easier now that school’s back in session! If you do make these Healthy Flourless Peanut Butter Jelly Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share.

Enjoy!

xoxo,

This post was created as part of my partnership with Peanut Butter & Co. and Crofters Organic however thoughts and opinions are certainly my own. Thank you for supporting the brands that make The BakerMama possible.

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Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches

Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 12 cookie sandwiches 1x

Description

These Healthy Flourless Peanut Butter & Jelly Cookie Sandwiches are a fun and healthier twist on the classic PB&J sandwich that your kids will go crazy over! They make for such a great breakfast, lunch or after school snack.


Ingredients

Scale

Cookies:

  • 1 cup The Bee’s Knees® peanut butter
  • 1/2 cup honey
  • 1 large egg
  • 3 cups old-fashioned oatmeal
  • 1 teaspoon baking soda

Filling:

  • 1/3 cup The Bee’s Knees® peanut butter
  • 1/3 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 1/2 cup honey until smooth. Beat in the egg until well combined. Add the oats and baking soda and beat on low speed until just combined.
  3. Using a 1/2 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.

Notes

[I]To store, place cookie sandwiches in a single layer in an airtight container in the refrigerator for up to 7 days. Let come to room temperature before eating, if desired.[/I]

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. I love how creative you are with your receipes
    Loved all of them. But can you bake something eggless for people with egg allergies.

    Love
    Zinal

    1. Hi Zinal! Thanks for your kind words. I usually recommend substituting 1/4 unsweetened applesauce for each egg when baking. Hope this helps!

  2. Hi, Maegan! The cookies look so yummy! Congrats.
    But, with this recipe, how many single cookies can I make?
    Thank’s!

    1. Hi Canelyn! I don’t have experience baking with stevia so I couldn’t say for sure. I know that stevia is much sweeter than honey so you would want to keep that in mind when substituting as not to make the cookies too sweet. I hope they turn(ed) out great for you!

  3. Just made these today while batch cooking. They are sooo good! I’ve tried a 3 ingredient pb cookies before and no one ate them, but adding the oats and baking soda is a game changer. Thank you!!! Serving these up with my homemade chia jam for the kiddos this week 🙂

      1. just trying to be helpful- the recipe states oatmeal 🙂 I checked the comments for clarification!

      2. Hi Nicole! Ahhh, just realized you were referring to the instructions. Thanks so much for pointing that out. I changed it to oats so there’s no confusion. Enjoy!

  4. My boys (4 and almost 2) and I are devoted to your breakfast cookies, but today we decided to try these for breakfast to mix it up a little! They really liked them and had a super fun time turning them into sandwiches, but my cookies look a lot crumblier than yours. Could be the type of oats I used, or maybe the type of peanut butter? Next time I might try using some oat flour with the oats to make them a bit sturdier. Still, super fun, creative, and healthy recipe, thanks!

  5. Hello! My 2 year old will love these! Is there an alternative I can use for the honey since my 10 month old can’t have it yet?

  6. Hi Maegan, I only use “natural” peanut butter (more runny), I was wondering if the results would be the same? What do you suggest? Thanks for the amazing recipes.

    1. Hi Josie! You can definitely use natural peanut butter, just be sure to stir it really well first. If the dough is too sticky to scoop into balls, add some more oats to thicken it so the cookies will hold their shape. Hope this helps. Enjoy!

  7. I am excited to try these. One thing I love about your banana bread recipe is using my blender! Can I make these cookies in the blender?

    1. Hi Ria! It’s certainly worth a try, but you might have to add a little bit of liquid to help it blend since there’s not as much moisture from the banana that’s called for in the flourless banana bread recipe. Also, be sure not to overblend the batter or they won’t bake up with a cookie-like texture. Hope this helps. Enjoy!

    1. Hi Darlene! Yes, you can definitely freeze the dough before baking. Just go ahead and scoop the dough into a single layer on a baking sheet and place the balls of dough in the freezer for about an hour to start freezing. You can then transfer the balls of dough to a freezer-safe bag or container to freeze for up to 3 months. Let them defrost at room temperature until they are soft enough to flatten on the cookie sheet and then bake as directed. Hope this helps. Enjoy!

    1. Hi Vanessa! They keep great, in a sealed container, in the refrigerator for up to 7 days. Just let them come to room temperature, if desired, before enjoying. We like eating them cold as well. Enjoy!

    1. Hi Alisa! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

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