Peanut butter and jelly sandwich cookies are a healthier back-to-school treat! The cookies are filled with low sugar jelly, and shaped to look like a peanut butter and jelly sandwich. Kids will think they’re a fun treat, and parents will love that they’re a healthy snack option.
School is back in session, and these cookies are a lower sugar snack idea for lunch boxes or for after school snacks.
Sandwiches, particularly the peanut butter and jelly variety, seem to be popular with the lunch box crowd. This healthy cookie recipe is made in honor of that sandwich, and it will bring some smiles!
I recently joined a monthly cookie baker’s group called Creative Cookie Exchange. It’s administrators are Laura from The Spiced Life and Rebecka from At Home with Rebecka. Each month, everyone in the group bakes up cookies with a unique recipe that’s based on the theme for that month. This month’s theme is BACK TO SCHOOL cookies!
If you’ve been following along with me for the past few months, you are likely aware that I’m trying to shed a few pounds. That being the case, I created a lower carb cookie… one with less sugar than most. But any good cookie (in my opinion) needs to contain SOME sugar. Without the use of sugar (which acts a tenderizer), cookies get too crispy for my liking.
That’s why the best cookies and brownies are chewy! We also need sugar to caramelize, giving a perfectly golden color to our cookies. That’s why I decided to make peanut butter cookies. Most store-bought peanut butter has a good deal of sugar in it, so reducing the amount of sugar in this recipe is easy.
The carbohydrates are lowered by using my favorite low-carb baking mix from Bob’s Red Mill. The whole grains give it a nice brown color that resembles whole wheat bread, making it the perfect choice for these cookies.
I could have made or purchased a completely sugar-free jam to use as the filling for these cookies, but I decided to use what I had on hand in the fridge. It was all-natural and a little lower in sugar, but not completely sugar-free.
Brian is the primary user of jams and jellies in our house, and I don’t usually force my low carb regime on him. It helps to keep our relationship on an even keel if I keep his tummy happy 🙂
Although it tested my patience (or lack thereof), I made the peanut butter and jelly sandwich cookies icebox style. The dough is shaped into the form of a loaf of bread by pressing into the sides and top of the dough to make indents. Wrap the dough in plastic wrap and chill in the fridge for a couple of hours before slicing and baking.
Do your kids have any favorite lunch box treats that are a little on the unhealthy side? Do you need more healthy snack ideas?
Use the comments below to let me know what their favorites are, and I’ll try to make a healthier version of them!
Two more healthy snack ideas are my recipes for ranch roasted nuts snack mix and spicy Parmesan kale chips.
I hope your kids love these peanut butter and jelly sandwich cookies!
Peanut Butter and Jelly Sandwich Cookies
Ingredients
- 1/2 cup powdered peanut butter like PB2 (or low sugar creamy peanut butter)
- 1/4 cup water (only if using the powdered peanut butter)
- 1/4 cup erythritol (or your favorite cup-for-cup sugar substitute)
- 1/4 cup Splenda brown sugar (or your favorite light brown sugar substitute)
- 1 egg
- 2.5 tablespoons almond milk (or regular milk)
- 1/2 teaspoon vanilla extract
- 1.25 cups low carb baking mix
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- Any flavor or variety of sugar free jam jelly, or fruit preserves
Instructions
- Using a large mixing bowl and a hand mixer, or a stand mixer, combine the peanut butter and sugars. Beat for 2-3 minutes on medium-high speed, until light & fluffy.
- In a medium sized bowl, add and whisk together the baking mix/flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add the flour mixture to the peanut butter mixture and beat JUST UNTIL COMBINED.
- Take the dough and shape it into a rectangular block. Use your fingers to press along the middle of the top and along the sides to form indentations along the length of the block. The dough should now resemble a loaf of bread. Wrap the loaf in plastic wrap and refrigerate for at least 2 hours.
- Once the dough is well chilled, heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Remove dough from refrigerator and unwrap. Cut dough into slices, approximately 1/4 inch in thickness and arrange them on the prepared pan at 1-2 inches apart from one another.
- Bake at 350 degrees for 7-8 minutes. Remove pan from oven and allow cookies to sit on pan for 2-3 minutes before using a spatula to transfer them to a wire rack to cool.
- Once the cookies have cooled completely, use a knife to spread jam, jelly, or preserves onto the top of one cookie. Layer a second cookie on top.
Notes
Nutrition
Pecan Chocolate Bars from The Spiced Life
Chewy Oatmeal Chocolate Chip Cookies from Food Lust People Love
White Chocolate Oat Cookies from Magnolia Days
Fortune Cookies from A Baker’s House
Whole Wheat Chewy Chocolate Chip Cookies from Karen’s Kitchen Stories
Chocolate Chip Skillet Brownies from At Home with Rebecka
Orange Cookies from Basic N Delicious
Melting Moments from All that’s Left Are the Crumbs
Pumpkin Oatmeal Pecan Cookies from If I Ever Owned A Bakery
Peanut Butter No-Bakes from Cookie Dough and Oven Mitt
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Carla says
Oh my gosh I can’t get over how cute these mini sandwiches are!
Miranda says
These are so cute! I love this idea. Sorry I’m so late leaving a comment. 😀
Becca Heflin says
There’s never a “too late” for comment leaving, Miranda! Thanks so much for stopping by 🙂
Laura says
I loved this post. And yes tears were shed, internally if nothing else, around here. Thanks so much for joining us–I think your back to school cookies are especially adorable and clever!
Becca Heflin says
Thank you, Laura! 🙂
Carla says
I love how these look like little mini sandwiches!
Anita at Hungry Couple says
They really do look like bread sandwiches.n 🙂 It’s nice that these are a little healthier but, when it comes to my beloved peanut butter, I don’t discriminate. 🙂