Your kids will love these simple PB & J cookies, which are sugar-free, gluten-free, and oil-free!
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Dessert of Snack
Serves: 12 cookies
Ingredients
10 medjool dates, soaked in warm water about 20 mins, drained
1½ t. vanilla extract
¼ cup natural peanut butter
¼ t. sea salt
⅓ cup PB2, plus more for handling the dough
3-4 T. fruit-sweetened jelly
Instructions
In a food processor, combine the dates, vanilla, peanut butter, and salt until a fairly smooth paste forms.
Add the PB2 and pulse to form a dough.
Transfer dough to wax paper dusted in more PB2 and knead dough, adding more PB2 until dough is no longer sticky.
Place dough in the freezer 30 mins to an hour, then roll it out to about ¼-inch thick and cut it into 24 1.5-inch circles. Return circles to freezer for a few minutes.
Use cookies to form small sandwiches by adding a small dollop of jelly between two and pressing them together.
Store cookies in an air-tight container in the fridge up to 2 weeks or in the freezer up to 2 months.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/04/11/peanut-butter-jelly-cookies/