If you love peanut butter and jelly, these crispy, healthy peanut butter and jelly cookies are for you! It’s like having the classic lunchtime favorite in a small, portable, delicious cookie.
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Peanut butter and jelly was a staple go-to meal in my house growing up. I’ve definitely eaten it for breakfast, lunch, and dinner more times than I can count. Although, just to clarify, not all in one day…..yet.
My favorite way to eat this classic combo was on a toasted bagel with lots of peanut butter spread on top and dollops of jelly on top of the peanut butter. Mmmmmm. The crispy, toasted bagel was the perfect contrast to the smooth and creamy peanut butter.
And as much as I’m tempted to literally buy every single new Oreo flavor that they come out with, I resisted the urge to buy a package of the new Peanut Butter and Jelly Golden Oreos. I did not resist creating my own version, though ;). Since I haven’t tried the real Oreo version yet, I can’t tell you how these compare. But, I can tell you that all on their own they’re delicious! They’re basically everything you’d want a pb & j sandwich cookie to be.
The cookie itself is the perfect crispy texture to contrast the creamy peanut butter and jelly creams, but it’s also full of healthy fats, grain/gluten free, and suuuuuper easy to make. It only has 7 ingredients, and 2 of them are vanilla extract and salt, so I’m pretty sure they don’t even count.
However, my favorite part about healthy peanut butter and jelly cookies is the peanut butter and jelly, of course! Store bought sandwich cookies are full of refined sugar. I mean, isn’t that basically all cream/frosted fillings are?? Well, these fillings are low in sugar, but just as creamy! The peanut butter filling is good enough to eat by the spoonful. And the jelly filling, while a bit more like a jam/cream filling hybrid, still has that smooth, creamy mouthfeel.
I used raspberries for my filling, but strawberries, blueberries, cherries, and practically any other berry would work, too!
These cookies are perfect for an afternoon snack or to pack in your kids lunch boxes.
If you make them, be sure to share a pic with me on social media and tag @HealthyHacksRD. I love to see your creations, and let me know what type of jelly you made!
What is your favorite type of cookie?
Kaylie
Yields 10 sandwich cookies
Gluten Free; Vegan; Low FODMAP; Grain Free; Low Carb; Soy Free
30 minPrep Time
6 minCook Time
36 minTotal Time
Save RecipeIngredients
- 2/3 cup almond flour
- 3 Tbsp arrowroot flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp golden syrup (or other sticky sweetener)
- 1 Tbsp tahini
- 1/2 tsp vanilla extract
- 2/3 cup raspberries
- 3 Tbsp powdered sugar
- 2 Tbsp chia seeds
- 1/2 tsp vanilla extract
- 2/3 cup powdered peanut butter
- 1 Tbsp powdered sugar
- 1 Tbsp maple syrup (or other sticky sweetener)
- 1 Tbsp natural peanut butter
- 2 Tbsp water
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- For the cookies: in a bowl, mix together the almond flour, arrowroot, baking powder, and salt.
- Add in the golden syrup, tahini, and vanilla extract. Mix together until completely combined. The dough will stick together but still be a bit crumbly.
- Wrap up the dough in some plastic wrap and place in the refrigerator for about an hour to firm up.
- For the raspberry cream filling: puree the raspberries until smooth (if using frozen, defrost them first and remove any excess water).
- In a bowl, combine the raspberry puree, powdered sugar, chia seeds, and vanilla extract.
- Place the filling in the refrigerator for about an hour to firm up.
- For the peanut butter filling: in another bowl, combine the powdered peanut butter, powdered sugar, maple syrup, peanut butter, water, vanilla extract, and salt until smooth.
- Once the cookie dough is firm, preheat the oven to 375 F and line a cookie sheet tray with parchment paper.
- Knead the dough slightly to make it pliable. Roll it out to about ¼” thick. Using a 1.5 round cookie cutter to cut out your cookies. Re-roll out any excess pieces of dough until you use it all up.
- Place the cut out cookies in the freezer for about 10 - 15 min. (This will help them not spread out too much when baking.)
- Bake the cookies for 6-7 min. or until the edges of the cookies turn golden brown.
- Allow the cookies to cool slightly, then transfer to a wire rack to continue cooling.
- Taking one cookie, spread the raspberry filling on one half and the peanut butter filling on the other half. Then top with a second cookie.
- Continue this process until all the cookies are sandwiched.
- Bite into your crispy, crunchy cookie sandwiches and enjoy!
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White Chocolate Raspberry Peanut Butter Blondies
