Peanut Butter and Jelly Cookies


These Peanut Butter and Jelly Sandwich Cookies taste just like the PB&J sandwiches! The creamy peanut butter and jam layered between two peanut butter cookies, these sandwich cookies taste so indulgent you will fall in LOVE instantly! 


PREP TIME5 minutes



  • 1 1/4 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack Mix 
  • 1/4 cup zero point brown sugar substitute I use Lakanto Monkfruit Golden Sweetener  
  • 1/2 cup  zero point white sugar substitute-I use Lakanto Monkfruit Classic Sweetener 
  • 4 Tbsp Better’n Peanut Butter Peanut Butter or American Dream Nut Butter  
  • 2 Tbsp peanut butter powder – I use PBfit All-Natural Organic Peanut Butter Powder, Powdered Peanut Spread 
  • 1 large egg or 2 egg whites  
  • 1 tsp peanut butter or vanilla extract 
  • 1/4 cup water 

New Group

  • Filling Ingredients 
  • 8 tsp or 2 1/2 Tbsp Better’n Peanut Butter Peanut Butter or American Dream Nut Butter” Just Plain Nutty Butt 
  • 8 tsp sugar free jam-I use ChocZero or Smucker’s strawberry jam


  1. Preheat your oven to 350 degrees. 
  2. Line a cookie sheets with parchment paper.
  3. In a large mixing bowl, cream together the two sugar substitutes and peanut butter. Mix until thoroughly combined.
  4. Whisk in the egg whites, water and extract until smooth.
  5. Add Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix along with the peanut butter powder and stir until fully combined and a smooth dough is formed.  
  6. Drop the dough by 1 rounded tablespoon onto cookie sheet, about 2 inches apart. Flatten each ball with a fork, making a crisscross pattern. The dough will make 16 cookies.
  7. Cook for 8-10 minutes or until edges are lightly golden. Let the cookies cool for at least 10 minutes before assembling them
  8. When ready to assemble: Add one teaspoon of peanut butter on one cookie, and add one teaspoon of sugar free jam or jelly on the second cookie.
  9. Place the two cookies together and enjoy! 4 Personal Point for each

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