Why you should make PB&J cookies!

We all know PB&J sandwiches are a classic. Few flavor combinations are more widely regarded. In this recipe, the famous combo is transformed into something new and with the addition of rolled oats, even more nutritious. Make these at the beginning of the week for breakfast on the go!

What’s in these cookies?

These cookies are made entirely of pantry staples. They contain:

• Rolled oats
• Apple sauce
• Peanut butter
• Jelly
• Baking powder
• Maple syrup (optional)
• Cinnamon (optional)

How to make PB&J Cookies

• Add all of your ingredients to a mixing bowl. Mix with a wooden spoon or spatula until combined. It should have kind of a pasty texture.

• Next, create four-six cookies, depending on the size that you want. Create a thumbprint in the middle of each to make space for the jelly.

• Add about a teaspoon of jelly to each cookie, right in that thumbprint.

Substitutions and modifications

• Flour- I personally think the oat flour is ideal for these cookies as it packs a nutritional punch, but you can also use all purpose flour. Almond flour also works well, though you may want to bake it for less time-think 12 minutes instead of 15.
• Peanut Butter- Any kind of nut butter will work just as well. You can use almond, macadamia, sunflower, hazelnut, or even cookie butter.
• Apple sauce- The apple sauce in this recipe is used as an egg replacement, so you can use a flax egg instead, or a ready-made vegan egg replacer such as Bob’s Red Mill. Use the equivalent of one egg.
• Maple syrup-Use agave, honey, simple syrup, or any liquid sweetener of your choice.
• Additionally, if you do not want to make these into thumbprint cookies, you can easily mix the jelly in with the other ingredients in the mixing bowl.
• You can also make these into bars by placing the mixture all together in a baking pan and then cutting it into bars.