Peanut Butter and Jelly Sandwich Cookies (made with No Flour and No added butter)

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Who said peanut butter and jelly have to be eaten on bread?

Self.com recently posted an article on 12 ways to eat Peanut Butter and Jelly. Well, of course it got my attention and I had to read every review and drool over them. They ALL look delicious. Check them out here: http://www.self.com/fooddiet/2014/03/pb-and-j-dishes-slideshow#slide=1

I plan to try out several of them, but I started with the peanut butter and jelly cookie sandwiches. They looked simple, and well they are cookies. ENOUGH SAID! :). Ohhhh and as an added bonus, they are made without butter and flour!

What you need:

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-1 Cup Brown Sugar

-1 Cup Creamy Peanut Butter (you can use natural to make it healthier, I was all out). Additional peanut butter is needed to spread on cookies

-1 tsp Baking Soda

-1 tsp Vanilla Extract

– 1 Egg

– Any kind of Jelly for the filling (I used Strawberry Spreadable Jam. There is no added ingredients and its lower in sugar than most)

Directions:

-Preheat the oven to 350. Line two large cookie sheets with parchment paper.

-Combine all of the cookie ingredients in a large bowl and stir well. Scoop out teaspoon sized balls of cookie dough and space them two inches apart on the cookie sheets. Using a fork dipped in sugar gently press the cookies down. Rotate the fork and press again to make the classic peanut butter cookie pattern. The dough is quite sticky so it is important to keep re-sugaring the fork to keep it from sticking.

-Bake the cookies for 10-12 minutes, or until lightly set and browning around the edges. The tops should still be light.

-Remove pans from the oven and let cool for a couple of minutes. Transfer cookies to a cooling rack and let cool completely.

-Turn half of the cookies over and spread the bottoms with a thin layer of peanut butter. Top with a teaspoon of jam and spread almost to the edges of the cookie. Top with remaining cookies.

Enjoy! 🙂

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