Peanut Butter & Jelly Oatmeal Cookies
Peanut Butter and Jelly Oatmeal Cookies- made with whole grain oat flour, almond flour and rolled oatmeal, these cookies are a fun and wholesome treat for all ages! (vegan, gluten-free)
I know this month means back to school for a lot of little ones out there so I thought it would be fun to share cookies inspired by a classic childhood favorite: peanut butter and jelly!
I remember the first day of school was always filled with nervous excitement but no matter how things went, it never hurt to come home to cookies and a glass of cold milk.
Peanut Butter Jelly Oatmeal Cookie Ingredients + Substitutions
- Rolled Oatmeal- Rolled oats give the cookies a wonderful chewy texture while also adding protein, fiber and antioxidants. I tend to always have classic rolled oatmeal on hand but quick oats will also work.
- Oat Flour- You can make your own oat flour by processing the rolled oats in a food processor or blender. I prefer to buy mine professionally milled as I find it yields the best texture for baked goods. Either way, be sure to source certified gluten-free oats or flour for allergies.
- Almond Flour- I love using almond flour for it’s nutritional content. Because it is high in fat and provides moisture to the cookies, I can’t recommend a substitution other than something like hazelnut flour which is much harder to find.
- Baking Powder- Just a little baking powder helps the cookies rise.
- Salt- If your peanut butter is salted you may want to reduce the amount of salt you use.
- Peanut Butter- I recommend using all natural unsweetened peanut butter. That means the only ingredient should be roasted peanuts or roasted peanuts and salt. I have used peanut butter with added oil/sugar in the past and it will work the similarly, however, it will lessen the protein content and add unnecessary fat and sugar.
- Pure Maple Syrup- This is our main source of sweetness for the cookies and because it is liquid, it cannot be replaced with granulated sugars. However, you could substitute honey or agave if desired.
- Vanilla Extract- Not totally necessary but always welcomed. :)
- Jelly- To make this recipe super simple, you can buy prepared jelly or jam to fill the center of the cookies. I like to look for one that is low in sugar, if possible, such as Bionature. If you want to make your own homemade, I have a delicious sugar-free blueberry compote or cranberry chia jam that can both be modified to include whatever fruit you prefer.
How to Make Peanut Butter and Jelly Oatmeal Cookies
- Combine the oats, oat flour, almond flour, baking powder and salt in a bowl.
- Stir together peanut butter, maple syrup and vanilla in a separate large bowl.
- Add the dry ingredients to the bowl with the wet and stir until a dough forms.
- Scoop out about 1 heaping tablespoon of dough at a time, roll into balls, then press down in the center with the back of a teaspoon.
- Bake for 10-12 minutes. Allow to cool.
- Fill holes will jelly of choice, serve and enjoy!
Whether you have kiddos or just crave a tasty cookie, these are sure to be a hit! The thick chewy base is filled with delicious peanut butter flavor and the sweet jelly makes the whole thing taste like heaven. Trust me, both kids and adults will go crazy over them!
Looking for more kid friendly recipes?
- Zucchini Oatmeal Protein Waffles
- Flourless Peanut Butter Banana Muffins
- Oatmeal Cookie Protein Energy Bites
- Super Green Baby Pancakes
- Vegan Spinach Blender Muffins
Peanut Butter Jelly Oatmeal Cookies
Servings: 18 cookies
Ingredients
- 1 cup rolled oatmeal, certified GF for allergies
- 1 cup almond flour, or almond meal
- ½ cup oat flour, certified GF for allergies
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt, reduce or omit if peanut butter is salted
- ½ cup creamy peanut butter
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup jelly or jam of choice
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium to large bowl, combine the rolled oatmeal, almond flour, oat flour, baking powder and sea salt. Sift everything together then set aside.
- In a separate large bowl, stir together the peanut butter, maple syrup and vanilla extract. Add the dry ingredients to the bowl with the wet and stir together until is everything is well combined and a dough forms.
- Using your hands, roll the dough into large tablespoon-size balls and place onto the cookie sheet. If the dough is difficult to handle you can refrigerate it for 15-20 mins first.
- Using the back of a teaspoon, press the center of each ball down by approximately ½-inch. Bake the cookies in the oven for 10-12 minutes, until light golden brown. Set aside to cool for at least 10 minutes.
- Scoop roughly one teaspoon of jelly into the center of each cookie and spread to the edges. Serve immediately and enjoy!
- To store the cookies, layer them in a sealed container with parchment paper between each layer. Store in the refrigerator for up to 1 week. You can also prep the peanut butter cookies in advance, store in an airtight container and wait to add the jelly until ready to serve.
Nutrition
Calories: 143kcal, Carbohydrates: 14g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 66mg, Potassium: 112mg, Fiber: 2g, Sugar: 8g, Calcium: 40mg, Iron: 1mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I mean, shoot…I’m tempted to enroll in a class today so that I can bring these with me as a back-to-school treat! Seriously, these PB&J cookies look so tasty – fun to prepare and fun to pop in your mouth. My nieces and nephews would go wild over these… if I didn’t eat the whole batch before they could get their hot little hands on them. ;)
These are so cute! This would be such a fun afterschool snack :) I bet my little nephews would love them!
These are adorable!!! And I don’t need to school to scarf them up! :)
Love these, Sarah! Great work! I would love to have these with a glass of cold milk. :)
Thumbprint cookies have always been a favorite of mine! And with peanut butter and jelly??? Even better! These look fantastic Sarah!! Hope you had a wonderful weekend!!
Okay, I think I may have to scream at my mother for packing me PB and J’s when I could have these- I mean, the cookie is pretty much a sandwich right? Also that jelly/jam (sorry American lingo still confuses me) sounds delicious- I’ll need to hunt it down!
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You know what’s sad? I grew up without PB&J. Or any kind of nut butter & jelly. My parents told me that I was allergic to ALL nuts when I was little so that I wouldn’t get confused and actually eat a peanut, and I guess they forgot to tell me the truth when I got older :lol: But now I’m making up for lost time, and I’d totally scarf down an almond butter version of these. Pinned!
Aw, that is sad but I totally understand why your parents did it. At least you get to eat all the AB you want now! :)
Haha! Thanks Gigi! :)
Ah, the childhood classics for sure. My husband and I still lament the fact that our kids never got to experience the ol’ PB sandwiches in their lunchboxes (how many peanut butter sandwiches did I bring to school in my youth…virtually every day :D ). These cookies sound delish — so much goodness going on in them and I love how the nut butter acts as a binder too. Blackberry pomegranate jelly does sound pretty awesome.
I’m so sorry for the confusion, Melinda! It’s baking powder. I will fix the directions now. Hopefully they still turned out okay with baking soda!
Yes! Almond flour will definitely work. I hope you enjoy them!