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Almond Butter & Jelly Cookie Sandwich

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by Nathalie
Step by step recipe - 40 Min
September 24, 2018

Cookie Break!

One of my favourite sweets to bake and to eat are actually cookies. Specifically these almond butter & jelly cookie sandwich are inspired by the classic peanut butter and jelly sandwich. I decided to make it into a healthy cookie version because everything just tastes better as a cookie, am I right?

These cookies are so so yum! The crunchy oat cookies with the creamy almond butter and blueberry jam is the perfect snack or treat when you are craving something sweet or need an energy boost. I love to make them in big batches, and bring them to a family get together or to a friends house. You will surely also save any bake sale in yours kids school with these! Everybody loves them and I hope so will you!

Make sure to tag me and use #nathaliescuisine when you are making them! Can’t wait to see your creations:)



Serves 12-15
Cooks in 40 Minutes
Difficulty Easy


For the cookies:
50 g oats (glutenfree if needed)
220 g oat flour (glutenfree if needed)
pinch of salt
pinch of ginger, grounded
1/2 tsp vanilla, grounded
100 ml maple syrup
3 tbsp coconut oil
For the jelly:
200 g blueberries (fresh or frozen)
1/2 tsp vanilla, grounded
2 tbsp chia seeds
2 tbsp maple syrup
For the topping:
almond butter


Preheat the oven to 180°C and line a baking tray with baking paper. Place all the ingredients for the cookies into a large mixing bowl and combine well. Place the dough ball on to a baking paper, place another baking paper on top and roll out to an even thickness. Cut out round cookies and place them on the lined baking tray. Bake for about 15 minutes.

In the meantime, place all the ingredients fo the jelly into a small pot and heat up until the blueberries are falling apart. Stir in between until you have a jam. Just make sure the pot is not too hot! Leave the cookies and the jam to cool for a few minutes when they are done.

Now its time to assemble out sandwich! Take a cookie, spread almond butter on top, jelly and put another cookie on top. Press down gently and repeat the process for all the cookies. These are best eaten straight away. If you do have leftovers, keep the jam in a jar in the fridge:)


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