Description
These healthy flourless peanut butter & jelly cookie sandwiches are a guilt-free take on a classic. Soft, chewy, and packed with protein and natural sweetness, they’re made without refined flour or processed sugar. Perfect for kids and adults alike, these cookie sandwiches are a clean-eating dessert or snack option.
Ingredients
1 cup natural peanut butter (smooth or crunchy, unsweetened)
1/3 cup coconut sugar or maple sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Pinch of sea salt (optional)
1/2 cup natural fruit spread (look for no sugar added varieties or make your own)
For the cinnamon coating:
2 tablespoons melted coconut oil or butter alternative
1 tablespoon cinnamon
2 tablespoons erythritol or monk fruit sweetener
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, stir together the peanut butter, coconut sugar, egg, vanilla, baking soda, and salt. Stir until everything is fully incorporated and smooth.
Using a tablespoon or small cookie scoop, scoop the dough onto the baking sheet, spacing each about 2 inches apart. Lightly flatten each ball with the back of a spoon or fork.
Bake for 8–10 minutes, until the edges are slightly golden and the tops are set. Don’t overbake; the cookies will firm up as they cool.
Let cool completely: Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack.
Once cooled, spread about 1–2 teaspoons of fruit spread onto the bottom of one cookie, then top with another to make a sandwich.
Serve and enjoy immediately or store for later.
Notes
You can substitute almond butter or sunflower seed butter if there are peanut allergies in your home.
Use homemade chia jam for a lower-sugar filling.
Store assembled sandwiches in an airtight container for up to 3–4 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10–12 cookie sandwiches