I’ve always said that if I had a peanut allergy growing up I would have been in trouble.
I packed my lunch for most of my middle, junior high and high school days, and I always went straight to the peanut butter and jelly (or honey) for my nourishment and tasty protein. Pair that with some chips and a piece of fruit and it’s still one of my favorite lunches.
I can’t imagine life without the salty crunch (or salty smooth) of nut butter with the sweet, bright taste of jam, all wrapped up in a pillow of oat and wheat bread. It’s the underappreciated brown-bag lunch.
Well, today I’ve got a little cookie that will take you down memory lane or hopefully inspire you to work pb&j into your life more.
And it can be vegan!
We’re talking peanut butter, graham crackers, flour, brown sugar and coconut oil got together and decided to be a landing pad for a sweet dollop of strawberry jam.
These bites are just delicious and could stand out in a crowd of cookies. (Also, the next time you see a crowd of cookies, please call me.)
*Click on recipe card to enlarge or right click to save.