pb&j cookie sandwiches
It's peanut buttah jellayyy time! Who doesn't love a good, old classic PB&J from time to time?? Well, with these cookie sandwiches you can replace all the empty calories and carbs in a traditional sandwich with a protein packed, whole foods based snack without sacrificing any of that PB&J deliciousness.
These cookie sandwiches are unanimously approved in our house and are definitely one of our favorite snacks. All you need to make these is a handful of healthy ingredients, a saucepan and a blender. And the best part about them, is that they're so easy, you can sit back and let your blender and toddler do all the hard work. 💁
|Servings||Prep Time||Cook Time||Total Time|
|6 cookie sandwiches||10 mins. + overnight||0 mins.||10 mins.|
- 1/4 cup fresh raspberries
- 1 teaspoon maple syrup
- 1/8 cup water
- 1 heaping tablespoon of chia seeds (I use Salba chia seeds)
- 1/4 cup PB Fit powder
- 1/4 Almond Pro almond flour
- 11 pitted Medjool dates
- Heat raspberries, maple syrup and water in a small saucepan over low heat. Bring to a simmer and stir (mashing raspberries gently as you stir) until the mixture has thickened slightly.
- Once the raspberry mixture has cooled, transfer to an airtight container and add chia seeds. Stir so that there are no clumps.
- Store in the refrigerator for at least 4 hours, or overnight for best results.
- Place remaining ingredients in a strong blender or food processor and blend on high until mixture becomes dough-like. It should form into a ball in the blender.
- Using a tablespoon full of dough at a time, form balls by rolling dough between the palms of your hands. Flatten dough balls into discs, and spread half of them with a heaping teaspoon full of chia jelly. Form sandwiches by placing the remaining discs of dough on top of the ones smeared with jelly.
- Serve and enjoy!
- Store leftovers in the refrigerator in an a airtight container.