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.
The carbs will vary depending on they type of peanut butter and jelly used. The carbs in the label are based on using Skippy creamy peanut butter and Crofter's strawberry jelly, both of which have refined sugar added.
Peanut Butter & Jelly Cookie Sandwich Recipe
Amount Per Serving (1 sandwich)
Calories 104Calories from Fat 54
% Daily Value*
Vitamin A 21IU0%
Vitamin B3 1.5mg5%
Vitamin C 6mg3%
Vitamin E 0.8mg4%
* Percent Daily Values are based on the most up-to-date requirements for pregnant women.