Ingredients
1 cup creamy peanut butter
1/2 cup honey
1 large egg
3 cups old-fashioned oatmeal
1 teaspoon baking soda
1/3 cup creamy peanut butter (for filling)
1/3 cup Crofter’s Organic Seedless Blackberry or Raspberry Premium Spread (or jam of choice)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In an electric mixer, beat 1 cup peanut butter with 1/2 cup honey until smooth.
- Beat in the egg until well combined.
- Add the oats and baking soda, and mix on low speed until just combined.
- Using a 1/2 ounce cookie scoop, drop heaping tablespoon-sized portions of dough onto the baking sheets. Flatten each scoop with your hand.
- Bake the cookies for 7-8 minutes until set and slightly cracked on top.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread the bottoms of half the cookies with peanut butter and the bottoms of the other half with fruit spread.
- Form sandwich cookies by placing the fruit spread side down onto the peanut butter side of the other cookies.
Notes
- Feel free to swap peanut butter with other nut butters like almond or cashew butter.
- Use any jam or fruit spread of your choice for the filling.
- For a gluten-free version, ensure you’re using gluten-free oats.
- To make it vegan, substitute the egg with a flax egg and use a vegan sweetener like maple syrup.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
