Cookie sandwiches. Does it get more fun (and delicious) than that? I think not! These are great for adults and kids. Fun to make, and the kids will have fun spreading on the peanut butter and jam.
They’re made with oat flour and naturally sweetened. But shhhh, no need to tell them that 😉
Since they’re oat flour, they’d be considered gluten free, but if you’re celiac, make sure you’re using uncontaminated oats.
They sure didn’t last very long in our house! I’m guessing it may be the case in your house too.
PB & J Sandwich Cookies
Makes 16 sandwich cookies
1 1/2 cup oat flour (just grind up old fashioned or quick oats in your blender)
3/4 cup quick oats
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1/4 cup coconut oil (or butter, or Earth Balance vegan margarine)
1/2 cup natural peanut butter
1/4 cup unsweetened applesauce
1/4 sucanat (or brown sugar or cane sugar)
1/3 cup stevia baking blend (or 10 packets of stevia, or sugar sub of choice) Could also add additional cane sugar, but nutrition will change
2 egg whites (I used 1/4 cup carton egg whites)
1 tsp vanilla
1/4 cup natural peanut butter (smooth)
1/4 lower sugar jam of choice (I used raspberry)
1/4 cup or 6-8 packets no calorie sweetener of choice (xylitol, stevia etc)
2 Tbsp unsweetened almond milk (or milk of choice) to thin it out a bit.
Preheat oven to 350 degrees. Place parchment paper on 2 cookie sheets. Mix together the dry ingredients in a large bowl (oat flour to salt). In another bowl whisk together wet ingredients (coconut oil to vanilla). Add the wet ingredients to the dry and stir until mixed. It will be on the stickier side. Place teaspoon fulls of dough on the cookie sheets. Using a floured fork, press them down into a cookie shape although I found the dough to be a bit sticky and the fork liked to stick, so using my hand worked better.
Place cookie sheets in the oven and bake for 10 minutes or until the edges are just starting to get golden. Meanwhile, mix together the peanut butter (for filling) and your sweetener of choice, using a bit of milk to thin it out a bit.
Cool cookies on rack, once cool, spread about 1-2 tsp peanut butter filling and jam on each cookie, and place another cookie on top.
Nutrition (per 2 cookies and pb & jam filling) Calories: 178 Fat: 10 g Carbs: 19 g Fiber: 3 Sugars: 5 g Sodium: 44 mg Protein: 5 g