Peanut Butter and Jelly Cookie Sandwiches

Serves 20

Serving size: 1 sandwich



¼ cup margarine, softened

¼ cup low sodium creamy peanut butter

½ cup zero calorie sweetener (for example: Spelnda)

¼ cup sugar

2 large egg whites

1 teaspoon vanilla extract

1 ¾ cups all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

Cooking spray

¾ cup low sugar strawberry spread



  1. Preheat oven to 350°.  Beat margarine and peanut butter with a hand mixer on medium speed until creamy.  Slowly add the sweetener and sugar, while beating well.  Add egg whites and vanilla; beat well.
  2. In a separate bowl, combine flour, baking soda, and salt.  Slowly add the flour mixture to peanut butter mixture, beating well.
  3. Shape dough into 1 inch balls.  Place balls 2 inches apart on sprayed cookie sheet.  Flattened balls with palm of your hand.  Bake for 8 minutes or until lightly brown.  Allow cookies to cool completely.
  4. Spread about 1 ½ tsp strawberry spread on the bottom of 20 cookies and top with plain cookie to make “sandwich”.

Adapted from:


Nutrition information 1 serving:

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)

118 2 20 3 0.6 3 16 747 0.5 0 23

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.