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?
Peanut Butter Jelly Oatmeal Cookies
Servings: 18 cookies
- 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
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Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
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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.
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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.
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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.
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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.
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Scoop roughly one teaspoon of jelly into the center of each cookie and spread to the edges. Serve immediately and enjoy!
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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.
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
