Remember coming home from school to a homemade peanut butter jelly sandwich, glass of milk and carrot sticks?

A fan favorite with a healthy twist. Remember coming home from school to a homemade peanut butter jelly sandwich, glass of milk and carrot sticks? Mom sure is the best! Now you can reminisce with this throw back recipe. A gluten free peanut butter cookie with incredible pomegranate jelly on top.

Ingredients

Makes 24 cookies

• 1 cup creamy peanut butter
• 1⁄2 cup brown sugar or honey
• 1egg
• 1⁄2 tsp vanilla extract
• 1⁄4 tsp baking soda
• 1⁄4 tsp salt
• 1⁄2 cup oat flour
• Skylake Ranch Pomegranate Jelly (for dipping)

• Directions

  In a large mixing bowl combine all ingredients except the jelly. Stir until completely incorporated. The dough will be thick.

Preheat the oven to 375̊.
Line a baking sheet with parchment paper.

Scoop 12 spoonfuls of dough onto the sheet, and mark each cookie dough ball with your fork, crossing twice to make the iconic peanut butter cookie pattern.
Bake for 8-10 minutes. Allow to cool and spread on the pomegranate jelly. I’m telling you, it’s like beinga kid watching cartoons again, but a healthier version!

Enjoy!