Peanut Butter and Jelly Cookies 28

Peanut butter and jelly immediately brings me back to great memories from my childhood. Carefree days with no responsibilities. Asking my Mom if I could make a picnic for my younger siblings and she, of course, said yes. Who wouldn’t want a quiet afternoon while the kids ate a picnic in the backyard? Thank you to Santa Cruz Organic and Womensforum for sponsoring this post. All opinions and recipes are 100% my own.

I have always loved to cook, even as a little girl. I would make perfect sandwiches for my little sister and brother. First, I would cut off the crusts. We all hated to eat the crust but my Mom did not like to waste food. The crustless bread that I placed on the counter always got a generous swipe of peanut butter as well as a huge dollop of gooey jelly. Jelly would ooze from all sides and my siblings drooled as they waited for our picnic to begin. Each sandwich was cut into four triangles and placed on a colorful plate. I always thought I was so tidy and my Mom would never even know I had made PB&J sandwiches. When she told me I left drips of jelly all over the counter, the floor, and a trail to the back door, I realized I was not as neat as I thought I was. My Mom would peer out the window and watch us enjoy our picnic and play on our small swing set. Picnics were followed by schoolwork. I knew I would be a teacher as young as 5 years old. My younger siblings were my students and I loved teaching them after their snacks were gone. Oh, how I miss the simpler days.

Fast forward to 2018 and I am a Mom to five children. I feel a lot like this bee above, juggling five kids and their homework each day. Two of my children have an auto-immune illness, I have a full-time job, and of course my side job as a blogger. I yearn for the simpler times, before the internet, and before life got so busy. Each time I eat peanut butter and jelly I transport myself right back to the simpler times. But simple times were not all easy times. We had no Amazon deliveries or Target stores to shop at. When I was young it was a 20-minute car ride to the closest store. Our local stores had no selection. We either shopped at the one store close to us or we did not shop at all. If I had to choose which time period I would want to live in, I would have to choose 2018. I cannot imagine my life without my weekly Target runs.

Target is my happy place, the space I find a feeling of peace. I can find almost everything I need at Target: groceries, medications, dog food, snacks, video games, toys, and so much more. Over the years Target has increased the number of organic groceries that they carry which makes this health-conscious Mom quite happy. I no longer need to go to a health food store to buy organic products since Target carries so many. And that Cartwheel app, it gets me every time! I love to save money, and shopping with my Cartwheel is the way I prefer to shop.

Now, on to the recipe! These cookies were amazing. How do I know that? Every time a batch came out of the oven, they were eaten in minutes. These vegan cookies will surely disappear in your house too. These peanut butter and jelly cookies are so easy to make and they simply melt in your mouth. Healthy cookies that taste delicious, what are you waiting for? When you use premium ingredients like Santa Cruz Organic products, your food tastes so much better and you feel good about what you are serving. Surprise your family with these cookies and see if they bring you back to your childhood. An added bonus? Get 25% off Santa Cruz products this week with your Cartwheel at Target.

Peanut Butter and Jelly Cookies:

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Peanut Butter and Jelly Cookies

Ingredients

• 1/2 cup flour
• 1 and 1/2 tsp baking soda
• 1/2 cup sugar
• 1/4 cup Santa Cruz applesauce
• 1 tsp vanilla
• pinch of salt
• 1 cup Santa Cruz Dark Roasted Creamy peanut butter
• 1/2 cup Santa Cruz Blackberry Pomegranate Fruit Spread

Instructions

1. Preheat the oven to 350 and combine the dry ingredients in a large bowl and mix until combined.
2. Add all remaining ingredients to the mixing bowl and stir to form a dough.
3. Roll into balls.
4. Make an indentation in the center of each cookie and add a small dollop of fruit spread into each one.
5. Bake in a preheated oven (350F) for 10 minutes.
6. The cookies will look a bit underdone when you take them out of the oven. Let each batch cool for at least 10 minutes before removing them from the tray. They will really firm up nicely while cooling.

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