These Peanut Butter and Jelly Sandwich Cookies taste just like the PB&J sandwiches! The creamy peanut butter and jam layered between two peanut butter cookies, these sandwich cookies taste so indulgent you will fall in LOVE instantly!
Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 12 minutes
Total Time: 25 minutes
Ingredients
- 1 1/4 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack Mix
- 1/4 cup zero point brown sugar substitute I use Lakanto Monkfruit Golden Sweetener
- 1/2 cup zero point white sugar substitute-I use Lakanto Monkfruit Classic Sweetener
- 4 Tbsp Better’n Peanut Butter Peanut Butter or Skippy Reduced Fat Peanut Butter
- 2 Tbsp peanut butter powder – I use PBfit All-Natural Organic Peanut Butter Powder, Powdered Peanut Spread
- 1 large egg or 2 egg whites
- 1 tsp peanut butter or vanilla extract
- 1/4 cup water
New Group
- Filling Ingredients
- 8 tsp or 2 Tbsp Better’n Peanut Butter Peanut Butter or Skippy Reduced Fat Peanut Butter
- 8 tsp sugar free jam-I use ChocZero or Smucker’s strawberry jam
Instructions
- Preheat your oven to 350 degrees.
- Line a cookie sheets with parchment paper.
- In a large mixing bowl, cream together the two sugar substitutes and peanut butter. Mix until thoroughly combined.
- Whisk in the egg whites, water and extract until smooth.
- Add Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix along with the peanut butter powder and stir until fully combined and a smooth dough is formed.
- Drop the dough by 1 rounded tablespoon onto cookie sheet, about 2 inches apart. Flatten each ball with a fork, making a crisscross pattern. The dough will make 16 cookies.
- Cook for 8-10 minutes or until edges are lightly golden. Let the cookies cool for at least 10 minutes before assembling them
- When ready to assemble: Add less than one teaspoon of peanut butter on one cookie, and add one teaspoon of sugar free jam or jelly on the second cookie.
- Place the two cookies together and enjoy!
Makes 8 Peanut Butter and Jelly Cookies
4 Points® per cookie
Notes
- I recommend only assembling the cookies you’re planning on enjoying right away.
- Store the leftover peanut butter cookies in an airtight container on the counter for 2 days or in the fridge for up to a week or in the freezer for up to 6 months. When ready to enjoy-assemble the cookies with the peanut butter and sugar free jam filling.
- The lakanto monkruit sweeteners have a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. If you use a different sugar sweetener you’ll want to check the point value on the brand you use. They can vary in points.
- You can substitute the Kodiak Cakes for self-rising flour. The overall point value may vary with this option.
- You may substitute the Kodiak Cakes for the Kodiak Cakes Peanut Butter Mix, if you desire. The overall point value may vary with this option.
Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 133Total Fat: 2gCholesterol: 0mgSodium: 268mgCarbohydrates: 36gNet Carbohydrates: 33gFiber: 3gSugar: 2gProtein: 10g