These Flourless Peanut Butter and Jelly Cookies are low in sugar and full of protein. Perfect for a quick grab and go breakfast or afterschool snack!
Thank you to Smucker’s for sponsoring this post, all opinions are mine!
When it comes to morning routines at out house, I have two children who have the complete opposite morning personalities. One child wakes up with a smile; an I love you and in a happy, pleasant mood. The other child is as grouchy as a bear waking up from a seven-month hibernation. He hates getting up, he hates the cold, he hates oatmeal, he hates brushing his teeth, he hates the jacket I just bought him. He hates taking allergy medicine… and the list just goes on and on!
When he wakes up in a mood like this, it’s almost impossible to turn the morning around. I said “almost impossible” because I do have a little trick up my sleeve. The one thing that will almost always perk him up is the idea that he can have something special and not usually allowed for breakfast. (Like donuts, cookies, cake or waffles with tons of syrup.)
No Mom wants to send her child off to school with a belly full of sugar and no protein, and that’s why these Flourless Peanut Butter and Jelly Cookies are a win-win for breakfast at our house. They look like a cookie and taste like a cookie but are packed full of protein and are low in sugar. These breakfast cookies are an excellent way to start your day or refuel for a busy afternoon full of homework and after school activities.
The best part about theses cookies, is they’re made with just a few simple ingredients and absolutely no flour. (Which means I can eat them too, yay!)
You read that right; these little peanut butter treats are made with only peanut butter, eggs, a touch of vanilla and a small amount of your favorite sweetener. No Flour! They’re topped with just a smidge of jam to give you that classic peanut butter and jelly flavor combination.
Now that the holidays are past, and the kids are back to school, I’m excited to get back on my low carb eating plan. I used Swerve instead of sugar to make these breakfast cookies fit my eating plan. (You can use regular sugar or any “cup for cup” type of sweetener or sugar substitute in this recipe.) For the Peanut Butter, I used Jif Natural Creamy Peanut Butter and I used the Smucker’s Simply Fruit Blackberry Spreadable Fruit for the kid’s cookies (it’s seed-less) and made just a few for me with the Smucker’s Sugar-Free Strawberry Preserves for me.
Right now Target has a coupon offer for both Smucker’s and Jif available in their Cartwheel app. (I just love shopping at Target, when my Missy and I head out for our girl’s day activities, we always include a trip to Target for a basket full of goodies. I always put the best at the bottom of the cart, don’t you? lol!)
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Flourless Peanut Butter and Jelly Cookies
- 3/4 cup Jif Natural Peanut Butter
- 3 tbsp sugar (or other cup for cup sweetener)
- 1 teaspoon vanilla extract
- 1 large egg
- pinch of salt
- Smucker’s Fruit Spread of your choice.
- Preheat the oven to 350 F.
- Mix peanut butter, sugar, salt, vanilla and egg until well combined.
- Using a spoon, add about 1 tablespoon of the cookie mixture about 1 inch apart onto ungreased baking sheet.
- Roll dough into rounds and flatten with fingers.
- Bake until golden around the edges, about 12 to 15 minutes. Remove from the oven and let sit on sheet for a few minutes. Carefully transfer to rack to cool. (cookies are delicate.)
- Add 3 to 4 tablespoons of Jam to a small bowl. Microwave about 15 to 20 seconds or until jam is runny. Working quickly with spoon, add a small amount of jam to tops of cookies.
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