This No Flour Peanut Butter & Jelly Cookies recipe is part of a sponsored campaign with Santa Cruz Organic; opinions are my own.
This time of year our kids are inundated with all sorts of delicious treats. Candy, cookies, cakes, pies, you name it. It’s pretty much a non-stop stream of indulgence from October through the new year. And let’s be real, they will indulge. We all do. Life is short and depriving yourself of seasonal treats is not the answer to a healthy lifestyle. It’s about balance.
One of my key tips for making sure my kids achieve balance in their diet during the holidays is by making sure I pack them a quality lunch filled with organic ingredients.
Santa Cruz Organic® is a pioneer organic brand with over 60 different organic items. Their products are Certified Organic and include fruit juices, lemonades, fruit sauces, chocolate syrups, peanut butter and fruit spreads. None of their products contain artificial ingredients and Santa Cruz Organic has a commitment to environmentally sound practices including using renewable energy and committing to waste reduction for production.
My kids love peanut butter and jelly sandwiches, so Santa Cruz Organic products are the perfect fit for our lunch routine.
Santa Cruz Organic Apple Sauce Pouches are made with USDA certified organic apples and are perfect for tossing in a lunchbox or enjoying on-the-go. They make a great afternoon snack too. The pouch means no mess and no spoon necessary. The pouches come in three flavors: Apple Sauce, Apple Strawberry, and Cinnamon Apple. Santa Cruz Organic also has Apple Sauce Cups too. My daughter enjoys dipping graham crackers in these. They come in a variety of flavors as well including Apple Sauce, Cinnamon Apple, Apple Peach and Apple Apricot.
Santa Cruz Organic also has some different peanut butter products including traditional Peanut Butter. Their peanut butter is made without hydrogenated oils or added sugars and comes in four varieties including Dark Roasted Creamy, Dark Roasted Crunchy, Light Roasted Creamy and Light Roasted Crunchy. Santa Cruz Organic Fruit Spreads are the perfect pair for their peanut butter. They come in the following flavors: Apricot, Blackberry Pomegranate, Concord Grape, Mango, Seedless Red Raspberry and Strawberry.
My kids enjoy all of the Santa Cruz Organic products as packaged, but it’s also fun to get a little bit creative in their lunch boxes as well, so I came up with an easy recipe for No Flour Peanut Butter & Jelly Cookies using Santa Cruz Organic Peanut Butter, Fruit Spread, and Apple Sauce.
These cookies are super easy to make. You need one 16-oz jar of Santa Cruz Organic Peanut Butter. I used the Dark Roasted Creamy Peanut Butter, but you can use any of the varieties that you like. You also need two cups of Cinnamon Apple Sauce (or any flavor you like), one egg, one tsp of vanilla and three-four tbsp of Fruit Spread (I used strawberry). You mix all of the ingredients (except fruit spread) together, and drop one tbsp sized scoops onto a cookies sheet lined with parchment paper.
Using a fork dipped in water, flatten each cookie and then use a one teaspoon scoop (also dipped in water) to create an indent in the top of each cookie. Then drop a small amount of fruit onto each cookie. Bake at 350 degrees for 8-10 minutes.
Allow to cool and enjoy. Store cookies in the fridge after cooling.
No Flour Peanut Butter & Jelly Cookies
These are SO GOOD. Despite not having any flour, they taste exactly like a peanut butter and jelly sandwich.
You can purchase Santa Cruz Organics products at leading natural and conventional grocery stores.
Make sure you Pin this recipe on Pinterest for later, trust me, you want to try them!
No Flour Peanut Butter & Jelly CookiesPrint Rate
- 1 - 16 oz jar of Santa Cruz Organic Dark Roast Creamy Peanut Butter
- 2 - 4 oz cups of Santa Cruz Organic Cinnamon Applesauce
- 1 egg
- 1 tsp vanilla
- 3-4 tbsp Santa Cruz Organic Strawberry Fruit Spread
- Preheat oven to 350 degrees.
- In a medium bowl, combine peanut butter, applesauce, egg and vanilla until smooth.
- Drop 1 tbsp sized scoops 1-2 inches apart onto a cookie sheet lined with parchment paper.
- Using a fork dipped in water (each time) flatten each cookie.
- Using a one tsp measuring spoon dipped in water, create a small dip in the center of each cookie. Add a small amount of fruit spread to each cookie.
- Bake for 8-10 minutes.