1 cup creamy peanut butter

1/2 cup honey

1 large egg

3 cups old-fashioned oatmeal

1 teaspoon baking soda

Filling

1/3 cup creamy peanut butter

1/3 cup Crofter’s Organic Seedless Blackberry or Raspberry Premium Spread (or jam of your choice)

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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the peanut butter, honey, and egg. Stir until smooth.
Add the oatmeal and baking soda to the peanut butter mixture, stirring until fully combined.
Scoop tablespoon-sized portions of the dough and place them on the prepared baking sheet, about 2 inches apart. Flatten each scoop slightly with the back of a spoon.
Bake for 10-12 minutes, or until golden around the edges.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While cooling, prepare the filling by mixing the peanut butter and jam in a small bowl.
Once cooled, spread a generous tablespoon of the peanut butter and jam mixture on one cookie and top with another to form a sandwich.
Repeat until all cookies are filled and enjoy!

Store these cookie sandwiches in an airtight container at room temperature for up to 4 days.

For longer storage, refrigerate for up to a week.

You can freeze the cookies before assembling them into sandwiches for up to 3 months.

If you prefer a vegan version, swap honey for maple syrup and use a flax egg.