Flourless PB & Jam Cookies

Flourless PB & Jam Cookies

These dairy-free, oat based cookies are the perfect vehicle for Strawberry with Wild Rose Jam! Check out tips below for all the jam-inspired ways to customize. Super kid friendly recipe to make and eat! 

Total Time

10 minutes

Complexity

7-9 minutes

Serving Size: 12 cookies sandwiches or 24 open-faced!

For the Cookies:

1 Cup preferred Peanut Butter, the creamier the better (we love Big Spoon Roasters Peanut Butter with Wildflower Honey & Sea Salt)

½ cup honey (we used Republic of Vermont honey)

1 large egg (try Pete and Gerry’s organic free range eggs)

3 cups old fashioned oats

1 tsp baking soda

For the Frosting*:

¼ cup of your preferred Peanut Butter, the creamier the better

2 tablespoons softened unsalted butter

1 cup powdered sugar

1-3 tablespoons Heavy Cream (use less heavy cream if mixing jam into the frosting)

2 tablespoons of your Blake Hill jam of choice! (we used Strawberry with Wild Rose)

*to keep these cookies super healthy and still delicious, use peanut butter in place of the frosting

Instructions

1

For the Cookies: Preheat the oven to 350.

2

Line 2-3 baking sheets (depending on size of sheets) with parchment paper and set aside.

3

In a standing mixer (hand mixer works but will get difficult when adding the oats) fitted with the paddle attachment beat peanut butter with honey until smooth.

4

Beat in the egg until well combined.

5

Add oats 1 cup at a time, adding the baking soda after the first cup of oats, beat on low until well combined.

6

Using a tablespoon or ½ cookie scoop, roll tablespoon size balls of dough placing an inch apart on parchment lined baking sheets. Flatten each ball with the palm of your hand evenly.

7

Bake cookies 7-9 minute until the bottoms are golden brown. If doubling, cook one sheet at a time. Cool on cookie sheets or cooling racks making sure not to leave them out too long as they will easily dry out.

8

For the Frosting: While your cookies are baking and cooling, cream butter and peanut butter in mixer with paddle attachment or hand mixer until very smooth 1-2 minutes.

9

Add powdered sugar ¼ cup at a time alternating with heavy cream until desired thickness.

10

Optional: Add 2 tablespoons of Jam and swirl into the frosting.

11

To Serve: After cookies are completely cooled, assemble your sandwiches! Turn all cookies bottom side up, spreading half the cookies with your frosting or plain peanut butter and the other half of the cookies with your Blake Hill Jam of choice or choose more than one.

12

Flip the jam covered cookies on top of the cookie halves with peanut butter or frosting. Serve immediately OR place in air tight containers and store in the fridge for up to a week OR freeze in air tight containers in a single layer. Let cookies come to room temperature before serving.

13

For the Jams: Serve them gourmet with Strawberry with Wild Rose Jam Try it spicy with Fresno and Thai Chili Jam Make it super unique with Classic Fig with Pear and Honey Kid friendly and healthiest option, Naked Raspberry Jam (staff favorite!)

14

Pro Tips - Double the recipe, they freeze well and are super versatile! The thinner the cookie the crispier it will be, thicker cookies will be chewier though may need more baking . When are they done? Check the bottoms of the cookies after 7 minutes to gauge when ready, the darker brown they get the crisper they will be.

15

Assemble and freeze! Let cool completely before assembling and freezing. Jam mixed into peanut butter or frosting is the most successful preparation when planning to freeze cookies.

Flourless PB & Jam Cookies

Suggested Jams