Healthy Peanut Butter and Jelly Oreo Cookies
Ingredients
The cookies
-
⅔
cup
almond flour
-
3
Tbsp
arrowroot flour
-
¼
tsp
baking powder
-
¼
tsp
salt
-
2
Tbsp
golden syrup (or other sticky sweetener)
-
1
Tbsp
tahini
-
½
tsp
vanilla extract
Raspberry cream filling
-
⅔
cup
raspberries
-
3
Tbsp
powdered sugar
-
2
Tbsp
chia seeds
-
½
tsp
vanilla extract
Peanut butter cream filling
-
⅔
cup
powdered peanut butter
-
1
Tbsp
powdered sugar
-
1
Tbsp
maple syrup (or other sticky sweetener)
-
1
Tbsp
natural peanut butter
-
2
Tbsp
water
-
½
tsp
vanilla extract
-
pinch
salt
Instructions
- Mix the almond flour, arrowroot, baking powder, and salt in a bowl.
- Add the golden syrup, tahini, and vanilla extract, mixing until combined.
- Wrap the dough in plastic wrap and refrigerate for about an hour.
- Puree the raspberries until smooth and combine with powdered sugar, chia seeds, and vanilla extract in a bowl.
- Refrigerate the raspberry filling for about an hour.
- Combine the powdered peanut butter, powdered sugar, maple syrup, natural peanut butter, water, vanilla extract, and salt in another bowl until smooth.
- Preheat the oven to 375°F and line a cookie sheet with parchment paper.
- Knead the cookie dough slightly, roll it out to about ¼ inch thick, and cut out cookies using a round cookie cutter.
- Freeze the cut cookies for 10-15 minutes.
- Bake the cookies for 6-7 minutes until the edges are golden brown.
- Allow the cookies to cool slightly, then transfer to a wire rack.
- Spread raspberry filling on one half of a cookie and peanut butter filling on the other half, then sandwich them together.
Nutrition Facts (estimated)
Servings
10 sandwich cookies
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
100mg
Cholesterol
0mg
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