PB&J Cookie Sandwiches

I’d like to say that, from my conception, my Mom was a healthy eater and I grew up in a house full of fruit, veggies and fairies who brushed my teeth for me. However, that would be a lie.

I grew up like most kids in the 80’s – on Cheerios and Raisin Bran for breakfast and PB&J for lunch. Shout out to the 80’s babies. MC Hammer and Vanilla Ice, baby!

If you’ve followed my blog recipes for a while, and take time to read these sicko awesome intros, you’ll know that I am all about childhood memories, transporting people back to those memories with food and the emotion that evokes. It’s a sacred thing and one that I hold close to my heart.

PB&J is just so classic that it had to be done! You can choose to make these cookies a little thinner — crisp inside and out, or thicker, for a crisp outside and soft inside. Similar to those jam soaked sandwiches we had as children. Ya know, Mom made them in the morning, didn’t make the peanut butter barrier strong enough, and that jam leaked into the white bread, dying it red and soaking it through with sweet, jammy goodness. You hated that leaking, but loved it at the same time.

Notes:

• You can sub out peanut butter for any nut butter you like. Almond would also be yum yum.

• If you don’t have a ring mould to cut the cookies, then just roll them into small balls, press them slightly and then carry on with the fork method to finish them.

• Use any berry you like for the jam — strawberry and cherry both work well too.

Peanut Butter Cookies

Makes 14 cookies, 1 ½ – 2 inches in diameter

85g ( ½ cup ) buckwheat, soaked 1 hour, sprouted 12 hours
75g ( ⅓ cup ) coconut sugar

80g ( ¼ cup ) peanut butter
30g ( 2 tbsp ) coconut flour
10g ( 1 tbsp ) psyllium husk
Pinch of sea salt
¼ tsp vanilla powder
½ tsp cinnamon
⅛ tsp freshly grated nutmeg
( all spices are optional )

Method

• Before using the buckwheat, give it another rinse in a sieve and then allow it to drip dry for 5 minutes to remove as much excess water as possible.

• Blend the buckwheat and coconut sugar in a food processor until it’s a little runny and the buckwheat is broken down.

• Add the remaining ingredients and process to combine. Let the dough sit for a few minutes to firm up.

• Roll the dough out to a ½ inch thickness between two pieces of teflex or greaseproof paper. Dust with oat flour or lucuma, if needed to avoid it sticking while rolling.

• Cut the dough into 1 ½ – 2 inch rounds and place on a teflex lined dehydrator sheet.

• Repeat until all dough is cut into rounds.

• Dip the prongs of a fork into water and press it against the cookie, turn halfway and press the fork against the cookie again. This step is optional.

• Dehydrate on a mesh tray for 8 hours or until crisp on the outside and soft on the inside.

Raspberry Jam

100g fresh raspberries
10g ( 1 tbsp ) xylitol or coconut sugar
1 tbsp freeze dried raspberry powder
1 tsp lemon zest
¾ tbsp lemon juice
¼ tsp vanilla powder

Method

• Mix all ingredients together in a bowl, pressing the berries as you mix.

• The freeze dried fruit powder will absorb the excess liquid and thicken the jam up enough for this recipe.

• If you don’t have access to freeze dried fruit powder you can add a ¼ tsp of psyllium powder at a time, mix, allow to firm and then see if you need a little more.

• Alternatively, use your favourite raw jam recipe.

Maple Peanut Butter

80g ( ¼ cup ) peanut butter ( I used Pip & Nut )
1-2 tbsp maple syrup
½ tsp vanilla extract or powder
Pinch sea salt

Method

• Mix all ingredients together in a bowl.

Assembling the sandwiches

Peanut Butter Cookies

Raspberry Jam

Maple Peanut Butter

• Pair up two cookies, both place face down/so you cannot see the fork marks.

• Spread a little of the peanut maple butter on top of one of the cookies and then a dollop of raspberry jam on top.

• Gently press the other cookie on top.

• Eat with your choice of milk and hum a little song.