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 flour, 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 to firm up.
- Combine 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 chilled dough slightly and roll it out to about ¼ inch thick.
- Cut out cookies using a 1.5-inch round cookie cutter and freeze for 10-15 minutes.
- Bake the cookies for 6-7 minutes until the edges are golden brown.
- Allow the cookies to cool slightly on a wire rack.
- Spread raspberry filling on one cookie half and peanut butter filling on another, then sandwich them together.
Nutrition Facts (estimated)
Servings
10 sandwich cookies
Calories
150
Total fat
6g
Total carbohydrates
20g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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