The BEST PB&J you’ll ever have! Your favorite jelly sandwiched between two soft, flour-less peanut butter cookies, but it’s completely healthy and low carb.
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Peanut Butter & Jelly Cookie Sandwiches
You’d never think a cookie sandwich could be healthy, but this one is! We switched the recipe up a bit, making it flour-less, gluten free, and lower carb, then we swapped the sugar for honey and it became the perfect diabetic treat that doesn’t even taste altered.
Question – Can I use any kind of peanut butter?
Answer – Yes. I used Skippy creamy peanut butter because that’s my preferred brand and texture. Skippy does have added refined sugar, but not much.
You can use any brand or texture you like, but it will alter your carb count.
Most main stream peanut butters vary in carbs by only 1 gram per serving, so unless you’re using a peanut butter that has no sugar added, the carb count won’t change significantly.
If you use natural peanut butter, be sure to mix it thoroughly before adding it to the other ingredients.
Question – Can I use any kind of honey?
Answer – Yes. I used Nature Nate’s honey that is amber in color because it’s the brand I prefer. Use any honey you already like. Since honey flavor varies by brand and/or region, you wouldn’t want to use a honey for the first time because you may end up not liking the taste at all.
Lighter colored honey has a milder flavor, but if you don’t enjoy honey at all, you can substitute maple syrup or agave.
Mixing the Batter
Mix the batter until it’s fully combined and looks like peanut butter again.
It takes about 30 seconds to fully mix the batter, but you’ll have to use some speed and maybe change directions once or twice.
When placing the batter on the cookie sheet, spread the batter to resemble a cookie because the cookies will just barely spread in the oven. The tops will remain in place as well, as shown below.
Store the sandwiches in a closed container in the refrigerator for up to 6 days for the best freshness.
Other Cookie Recipes
Peanut Butter & Jelly Cookie Sandwich Recipe
- Cup Measures
- Large bowl
- Cookie sheet
- 1 each Egg (large)
- 3 Tablespoons Honey
- ¼ teaspoon Baking Soda
- 2/3 cup Creamy Peanut Butter
- 3½ Tablespoons Jelly (low sugar or sugar free)
- Move the rack in the oven to the lowest setting. Preheat the oven to 350°F.
- Crack the egg into a large bowl and whip it with a fork until scrambled.
- Add the honey to the egg and mix with a fork until well combined.
- Add the baking soda to the egg mixture and mix well with a fork.
- Add the peanut butter to the egg mixture and mix it in with a fork until it's all combined. The entire mixture should look like peanut butter straight out of the jar. If it's not combing, stir rapidly in the opposite direction. Continue to switch directions until combined.
- Scoop 1 tablespoon worth of batter onto a metal cookie sheet. Using the back of a spoon or fork, spread the batter into a circle about 1 to 1½ inches wide and about ½-inch thick. (The cookies will spread just slightly when baking, so however you spread them by hand will be what they look like after baking.)Scoop all the batter into cookies, placing them at least one inch apart.
- Place the cookie sheet in the oven on the bottom rack and bake for 10 minutes.
- After 10 minutes, remove the cookie sheet from the oven and allow the cookies to cool on the sheet. When cooled, lift the cookies from the sheet with a spatula. Spread 1½ teaspoons of jelly on the bottom of a cookie and top it with another cookie. Repeat with the other cookies.