Peanut Butter Jelly Time!
If you know that song… well then you and my boys could be instant besties. I mean seriously, my two year old runs around the house singing it all day long. If you don’t, well, then you should go google it now. No really, I’ll wait….
…because I shouldn’t be the only one here with that thing stuck in my head. I mean, I still don’t know what the baseball bat has to do with Peanut Butter and Jelly anyways… anybody else??
I digress… If you love peanut butter, then you came to the right place today. If not, then join the club. …because unless its coated in obnoxious amounts of chocolate or as a side to apples, I can totally pass. Funny thing though… Peanut Butter Chocolate ice cream is pretty much my total fave.
If you don’t love peanut butter and you’re still here, I’m guessing you have someone in your life that is a total fanatic. (Or maybe you’re a fanatic of me. That is totally cool too.) Well, today is Peanut Butter Lover’s Day- no really, it is, open that Google tab back up… So in honor of this day, I am sharing a recipe for slightly sinless peanut butter & jelly cookie sandwiches for the Peanut Butter Lover’s in your life.
This recipe is gluten free with the use of gluten free oats. You can make this with regular oats if gluten isn’t you archenemy.
Gluten Free Peanut Butter & Jelly Cookie Sandwiches
- 1 Cup Gluten Free Oats
- 1/4 Cup Brown Sugar
- 1/2 t Baking Soda
- 1 Cup Peanut Butter (natural works best, but make sure it’s well stirred) + additional for sandwich assembly
- 1 Egg
- Approx. 2-3 oz. of Apple Cinnamon apple sauce (or regular applesauce and add a dash of cinnamon if you’d like) I use this to get to a good consistency- so add a little at a time.
- 2 TB of real Maple Syrup or Honey
- 1 t of Vanilla
- Favorite Jam/Jelly for sandwich assembly
Preheat oven to 350*
In a bowl mix the dry ingredients.
In a mixer add the peanut butter, egg, an ounce or two of the applesauce, maple syrup, and vanilla. Blend.
Slowly add dry ingredients to the mixer. Add more applesauce if needed. Dough should be pretty thick, not runny.
Cover the mixing bowl with plastic wrap and chill in the refrigerator for about an hour.
Scoop out onto cookie sheet and flatten with the backside of a fork. I have a glass of water handy to dip my fork into if the cookies start to stick.
Place cookies in the oven for 10 min.
Remove and let cool for 1-2 min before placing on cookie rack.
Once cookies have completely cooled, you can turn them over and add the peanut butter and jelly. This gets messy folks so start small.
Find some peanut butter lovers & enjoy!
Leftovers? Store in airtight container for a few days and throw in the freezer beyond that. A quick zap in the microwave brings them right back to life.
Gluten Free, Dairy Free, Soy Free