That is one helluva long name for a cookie that has about as many ingredients in it as it does words in its name. The flourless peanut butter and jelly sandwich cookies, are so simple to make, you can probs make them faster than reading this.
I mean the cookie itself is a mere five ingredients. Oh wait, let me restate that –
…a mere five healthy ingredients.
That’s right HEALTHY and cookie can go together. No flour, no white sugar, no problem. Still delicious AF.
What do you need to make these cookies?
I betchu have pretty much all of these in your kitchen right now.
- peanut butter
- oatmeal
- honey
- egg
- baking powder
Where does the jelly come in?
So the idea behind these is really like a peanut butter and jelly sandwich, but a sandwich cookie. See how clever I am? The jelly, or preserves as I use, is that glorious filling between the two peanut butter cookies. For me, this is a no brainer choice – strawberry all the way. Now you can certainly make your own, but I am not that ambitious these days, and I don’t have any holdover jars from summer. SO I use this, it is simple and delicious. But you go ahead and choose your fave and go with that.
Would these be a dessert cookie or a snack cookie?
While personally I think all cookies qualify as snack cookies, I don’t necessarily know if these particular cookies would be dessert cookies. They are filling, and not terribly sweet. And every time I make them – which is several times a year, they are snacking cookies or a quick breakfast.
Flourless peanut butter and jelly sandwich cookies
Ingredients
- 1 cup of peanut butter use chunky if you can
- 1/2 cup honey
- 3 cups of rolled oats
- 2 eggs
- 1 teaspoon of baking powder
Instructions
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Heat the oven to 350.
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Using a stand mixer with a paddle attachment use a hand held mixer if you don't have a stand mixer), beat the peanut butter and the honey until well incorporated. Add the eggs and beat on high for a few minutes until well combined. Add the baking powder and mixed just until it is combined. Scoop the dough onto a parchment lined baking sheet, about the size of a tablespoon.
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Bake them for 10 minutes max - you want them to just start to crack on the top but not be crispy. These are easy to overbake (I do it all the time) because they don't necessarily look totally done, they appear to be just set...that's when they are done.
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When completely cooled, spread a small amount of jelly on half the cookies (turn them upside down and spread on the bottoms) and sandwich together with the other half of the cookies (bottom-side on the jelly).
Recipe Notes
You can keep these in the fridge for maybe a week, but mine have never lasted that long.
