Ingredients
Units
Scale
- 1/2 cup smooth peanut natural peanut butter
- 1/4 cup pure maple syrup
- 2/3 cup oat flour
- 1/8 teaspoon sea salt
- 4 teaspoons of your favourite jam or jelly, for filling
Instructions
- Preheat the oven to 350 degrees F and line a large, rimmed baking sheet with parchment paper.
- Stir together the peanut butter, maple syrup, oat flour, and salt in a medium mixing bowl. Use your hands to mix everything up thoroughly. The dough should be easy to roll into balls without sticking to your hands.
- Roll the dough into teaspoon-sized balls. I recommend scooping the dough with a teaspoon (5 mL) measure so that you have equal-sized cookies. Place each dough ball on the prepared baking sheet.
- Flatten the dough balls with a fork. Bake for 10 minutes. Remove from the oven and let cool for a few minutes, then transfer to a wire rack to cool fully.
- Once the cookies have cooled fully, spread 1/4 teaspoon of jam over the bottom of half of the cookies. Top with the remaining cookies. Enjoy!
Notes
Storage Instructions: You can store these peanut butter and jelly sandwich cookies at room temperature for two days or in the refrigerator for one week. I have not tried freezing them, and I suspect that they wouldn’t freeze all that well due to the jam content. You can certainly freeze the cookies, minus the jam, in an airtight container for up to three months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 83
- Sugar: 4.7 g
- Sodium: 54.5 mg
- Fat: 4.5 g
- Saturated Fat: 0.9 g
- Carbohydrates: 9.1 g
- Fiber: 0.7 g
- Protein: 2.4 g