These healthy, kid-friendly mini peanut butter and jelly sandwich cookies are made with just five ingredients. They’re vegan, gluten-free, and so easy to mix up. These cookies are perfect for toddlers and children since they’re made with wholesome ingredients and they are small in size.
One of my favourite afternoon activities with my eighteen month-old son is baking. It’s great fun for him to help mix together ingredients and get his hands in “raw dough,” as he gleefully exclaims. And it’s a great way for me to come up with new toddler and kid-friendly snack recipes for the blog, too!
Inspired by my love of peanut butter and jelly sandwiches, these five ingredient healthy peanut butter and jelly sandwich cookies are a household favourite for both my son and my two nieces. And as a bonus, they double as a quick energy boosting snack for moms and dads, too! Bake a batch with your children the next time you’re looking for a simple and healthy treat.
These cookies are super soft so they’re easy for little ones to chew. They hold together remarkably well despite the absence of egg. They’re perfect for when you or your children would like a sweet yet healthy snack but you don’t have much time or many ingredients on hand.
If you love peanut butter as much as I do, you’ll also love this Peanut Butter and Jam Baked Oatmeal, these Peanut Butter Overnight Oats, and these Peanut Butter and Honey Energy Balls.
Jump to:
Why You’ll Love These Cookies
- Healthy: Wholesome oat flour and peanut butter are the two main ingredients in these cookies. Maple syrup sweetens them, a pinch of salt balances the flavours, and a small amount of jam in the middle provides the classic PB and J flavour.
- Simple: You’ll need just five ingredients to make these cookies!
- Dairy and Gluten-Free: This recipe is perfect for those who are allergic/intolerant to dairy and gluten.
- Fun: Who doesn’t love a peanut butter and jelly sandwich cookie, especially if it’s in a cute miniature format?
Ingredients
Here is a list and description of each ingredient you’ll need for these cookies. Scroll down to the recipe card for exact amounts.
- Peanut Butter: The base of this recipe is peanut butter. You’ll need to use natural peanut butter (the only ingredient should be dry-roasted peanuts). If you are using peanut butter with added salt, you can omit the additional salt in the recipe.
- Oat Flour: A wonderful gluten-free baking flour that pairs very well with peanut butter. I recommend using store-bought oat flour instead of grinding your own here. Store-bought oat flour is more finely ground than homemade, and I cannot guarantee that homemade oat flour will work in these cookies.
- Maple Syrup: A small amount of maple syrup sweetens these cookies and adds moisture to the dough.
- Salt: Fine sea salt brings out the sweetness and balances the flavours in these cookies. Don’t skip it unless you’re using peanut butter with added salt.
- Jelly or Jam: Feel free to use your favourite jelly or jam. I used my favourite organic raspberry jam.
Instructions
Follow these simple instructions to learn how to make these cookies:
- Step 1: Preheat the oven to 350 F and line a large, rimmed baking sheet with parchment paper. Combine all of the ingredients together in a mixing bowl. Use your hands to mix everything together thoroughly. You’ll have a nice dough that is easy to roll into balls; it shouldn’t stick to your hands.
2. Step 2: Roll the dough into one teaspoon-sized balls. (I use a teaspoon to scoop the dough so that each cookie is the same size.) Place each ball on the prepared baking sheet. You should end up with 30-32 dough balls.
3. Step 3: Flatten each dough ball with a fork.
4. Step 4: Bake for 10 minutes. Remove from the oven and let cool on the pan for a few minutes before transferring the cookies onto a wire rack to cool completely.
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5. Step 5: Once the cookies have cooled completely, spread ¼ teaspoon of jam over the bottom of half of the cookies. Top with the remaining cookies.
Hint: Let the cookies cool completely before adding the jam.
Substitutions
- Peanut Butter: Instead of peanut butter, feel free to use almond butter, or cashew butter.
- Oat Flour: I have not tested this recipe with any other flours, but I predict that almond flour may work. Let me know in the comments if you try this.
- Maple Syrup: Try using honey instead. If the dough seems dry, add a splash of milk.
- Nut-Free: Tahini or sunflower seed butter can be used instead of peanut butter.
Variations
Once you’ve tried the base recipe, try these variations:
- Peanut Butter Chocolate Sandwich Cookies: Instead of the jam, use a small amount of melted dark chocolate.
- Mini Oatmeal Raisin Cookies: Use almond butter instead of peanut butter and add ⅓ cup of raisins and ¼ teaspoon of cinnamon to the dough. Skip the jam and enjoy them as is.
- Normal Sized Peanut Butter Oat Flour Cookies: If you prefer not to make mini sandwich cookies, use 1 tablespoon of dough per cookie instead of 1 teaspoon. Keep in mind that you’ll end up with about 10 cookies instead of 30-32.
- Peanut Butter Cookie Dough Balls: Not in the mood to turn on the oven? Simply enjoy the dough balls as a no-bake snack. Just refrigerate the dough balls for at least 30 minutes and enjoy them as a sweet treat. They’d be delicious with some mini chocolate chips mixed in as well.
Kitchen Tools You’ll Need
- Large rimmed baking sheet (cookie sheet)
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Wire cooling rack
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.
Top Tip
Be sure to use peanut butter that isn’t super thick or dry, as that will affect the texture of your cookies. You don’t have to use super drippy/runny peanut butter, but use peanut butter that is easily spreadable and spoonable.
More Healthy Snack Recipes
Looking for other healthy snack recipes? Try these next:
Healthy Peanut Butter and Jelly Sandwich Cookies
- Total Time: 20 minutes
- Yield: 16 servings 1x
Ingredients
- ½ cup smooth peanut natural peanut butter
- ¼ cup pure maple syrup
- ⅔ cup oat flour
- ⅛ 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 ¼ 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
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