Peanut Butter & Jelly Sandwich Cookies

Who doesn't love the taste of peanut butter? Creamy smooth or crunchy with bits of unground peanuts. Most commercial brands like to add sugar to up the flavor but I've grown to appreciate good old plain peanut butter made from good old plain peanuts. Natural is healthier since we really don't need all those additives we can't even pronounce.

Peanut butter is also a favorite of dogs worldwide, just ask Kirby who every once in a while can be found in heavenly bliss with his muzzle stuck up inside an almost empty jar so his tongue can reach every last morsel.

Peanut butter and jelly sandwiches are a classic loved by grown-ups and children alike. I wanted to create a healthy dog safe version so these are made with buckwheat flour which is actually a fruit seed related to rhubarb and sorrel making it a suitable substitute for those who are sensitive to wheat or other grains that contain protein glutens. Dogs love these cookies by themselves but adding a filling just ups the drool factor. I prefer crunchy peanut butter so when I make mine I leave some unground chunks but smooth peanut butter is just as good.

 Creamy Panna Cotta

Peanut Butter & Jelly Sandwiches

A healthy, dog friendly version of the loved PB&J.

Yields: 46 cookies or 23 sandwich cookies
Prep Time: 15 minutes
Cook Time: 12 minutes

Nutrition facts: 82 calories, 36 from fat

Ingredients

  • 1/2 cup natural peanut butter
  • 1/4 cup pure maple syrup
  • 1/4 cup almond milk
  • 1/4 cup ground flax seed
  • 1 1/2 cups buckwheat flour

Instructions:

  1. In a large bowl mix together the peanut butter, maple syrup and almond milk. Mix in the flax seed until combined. Then stir in the flour.
  2. Roll out about 1/4” thick and cut out small circles. I used a small biscuit cutter.
  3. Place on parchment lined baking sheet and bake at 350˚degrees for 12 minutes. Transfer to cooling rack.
  4. Once cooled, add the jelly to half of the cookies and then top with the remaining cookies.

PB&J JPG

Serve them plain or make sandwich cookies using my easy Blueberry Chia Seed Jelly recipe. You can also use easy fillings of peanut butter, cream cheese and greek yogurt.

These will keep in an air tight container in the refrigerator for about a week or up to four months in the freezer.

PB&J dough
PB&J Rolled Dough
PB&J Ready To Bake.JPG
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