PB & J Sandwich Cookies

Let's face it, if you have a sweet tooth, every season can be cookie season! This is an attempt at a peanut butter cookie that turned cakey, and what better to do with it than make it into a delicious and filling snack.

The protein in these cookies will give you nice energy to last through the afternoon or the evening. Heck, these could even be a nice grab & go for you of the kids on the way out the door!

FLANNEL ME THE RECIPE

PB & J Sandwich Cookies

Yields 12 cookies (6 sandwiches) - Recipe by: Dave

5 SP for 2 sandwiches

Ingredients

• 2/3 c. Kodiak Cakes buttermilk flapjack and waffle mix

• 1/3 c. plain nonfat Greek yogurt

• 1 egg

• 1 Tbsp. maple syrup

• 1/4 tsp. salt

• 4 Tbsp. peanut butter powder (we use PBFit or PB2)

• cooking spray

• 6 tsp. Smuckers sugar free strawberry preserves

Preheat oven to 350 degrees F.

In a medium bowl, mix the Kodiak mix, salt, and peanut butter powder together. Stir in the egg and maple syrup. At this point, you will have a scoopable dough. Scoop by 1 Tbsp. onto a lightly greased cookie sheet and bake for 12 minutes. Remove from the oven and let cool a few minutes. Take a cookie and spread 1 tsp. of strawberry preserves on each it. Press another cookie onto it, making a sandwich cookie. Continue until you have made all 6 sandwiches.

Tip: Cookie sheets always do better when they are not touching the sides of the oven. Give your cookie sheet some room to breathe in there, and you should not end up with burned cookie bottoms.