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! 

Makes 8 cookies

Anyone who hears the three letters – P, B, and J, understands what it means. Of course, it could only be the peanut butter and jelly sandwich! But what if we take this well-loved, classic snack from our childhood and turn it into a delicious dessert? Imagine… PB&J cookies!

I’m happy to share with you my own, unique and healthy twist on such a nostalgic snack. Peanut Butter and Jelly Sandwich cookies taste just like it sounds! It’s made with creamy peanut butter and sugar-free jam, layered between two peanut butter cookies. 

Make these PB&J cookies and you’ll soon experience the dessert version of PB&J! These cookies are indulgent and delectable, you will definitely fall in love with it!

What ingredients do I need to make these Peanut Butter and Jelly Cookies?

• Kodiak Cakes Protein Pancake Power Cakes, Flapjack Mix
• Zero point brown sugar sweetener- I use Lakanto Monkfruit Golden Sweetener 
• Zero point white sugar sweetener-I use Lakanto Monkfruit Classic Sweetener
• Low Point Peanut Butter- I like to use Better’n Peanut Butter Peanut Butter or Skippy Reduced Fat Peanut Butter– just keep in mind the point values may vary depending on the brand you use.
• Peanut butter powder -I use Bell Plantation powdered PB2
• Large egg or 2 egg whites
• Peanut butter or vanilla extract
• Water

Filling ingredients:

• Low Point Peanut Butter- I like to use Better’n Peanut Butter Peanut Butter or Skippy Reduced Fat Peanut Butter- keep in mind the point values may vary depending on the brand you use.
• Sugar free strawberry jam – I use either ChocZero no sugar added strawberry jam or Smucker’s strawberry jam. Save 10% on your ChocZero order using promo code: pounddropper

What low point peanut or nut butter do you recommend?

Well, now that my two favorite whipped peanut butters Jif Whips and Peter Pan 1/3 less fat whipped have been discontinued-I’ve discovered a few other brands that I LOVE!

Skippy Reduced Fat Peanut Butter which has 25% less fat than regular peanut butter and 190 calories for 2 Tablespoons, Gluten Free, Kosher, no preservatives, artificial flavors or colors.

and

Better’n Peanut Butter Peanut Butter which is 100 calories, 3 WW points for 2 Tablespoons, 4 grams of protein, and is Gluten Free, Dairy Free, Palm Oil Free, and Kosher.

You can find it online on Amazon HERE.

What sugar sweetener do you recommend fo these cookies?

The sugar substitute that I love and use is Lakanto Monkfuit Sweetener. It’s zero calories and zero PersonalPoints. 

 I use the Classic for the white granulated and Golden for the brown sugar substitute. Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has 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.

NOTE: If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points.

You can find the Lakanto Monkfruit Sweetener online using the link below:

Save 15% with promo code: POUND15

In addition to the reduced fat peanut butter and peanut butter powder, I also use peanut butter extract to enhance the peanut butter flavor in these cookies without adding more points. You may use vanilla extract-keep in mind the cookies won’t have as much peanut butter flavor as they would be if you use the peanut butter extract.

You can find peanut butter extract online on Amazon HERE.

How do I make these Peanut Butter and Jelly Cookies?

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 or egg whites, water and peanut butter extract until smooth.

Add Kodiak Cakes 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.

Making 16 single cookies

Flatten each ball with a fork, making a crisscross pattern.

Cook for 8-10 minutes or until edges are lightly golden.

Let the cookies cool for at least 10 minutes before assembling the cookies. I recommend assembling only the cookies that you’re planning on enjoying right away.

Store leftover peanut butter cookies in an airtight container for up to 3 days.

Assemble the cookies by adding a teaspoon of peanut butter on one cookie, and adding a teaspoon of sugar free jam or jelly on the second cookie.

Place the two cookies together.

Repeat with remaining cookies.

Once the cookies have cooled, store leftover cookies in an air tight 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.

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 Bell Plantation powdered PB2
• 1 large egg or 2 egg whites 
• 1 tsp peanut butter or vanilla extract
• 1/4 cup water

Filling:

• 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 sugar free jam

Directions:

1. Preheat your oven to 350 degrees. 
2. Line a cookie sheets with parchment paper.
3. In a large mixing bowl, cream together the two sugar substitutes and peanut butter. Mix until thoroughly combined.
4. Whisk in the egg whites, water and extract until smooth.
5. 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.  
6. 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.
7. Cook for 8-10 minutes or until edges are lightly golden. Let the cookies cool for at least 10 minutes before assembling them.
8. 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. 
9. Place the two cookies together and enjoy!

Makes 8 Peanut Butter and Jelly Cookies

4 Points® per cookie

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

NOTES:

• 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.
• We recommend assembling only 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.