Mar 27

Mar 27 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.
  

Ingredients:

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

Directions:

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.