Nut-Free “PB&J” Oatmeal Cookies With Chia Jam
These soft and chewy nut-free “PB&J” oatmeal cookies are made with sunflower seed butter, chia jam, and rolled oats. They’re an allergen-free healthy snack that is PERFECT for packing to school. Quick, easy, and absolutely delicious!
This post is sponsored by Healthy Crunch. As always, all words, thoughts, and opinions are my own. Thank you for continuing to support the brands who help make Walder Wellness possible.
You guys loved the last oatmeal cookie recipe that I shared so much, which makes me so excited to share another one with you today! What’s unique about these ones is the fact that they’re free of all major allergens, making them a perfect healthy snack option to pack for school.
I’ve teamed up with my friends at Healthy Crunch to create this recipe as part of their #SchoolApproved campaign. Healthy Crunch is a dietitian-founded company (yay!) who’ve just launched the first School Approved® snack line to help parents identify school-safe snacks for their kids.
In addition to being allergen-free, these “PB&J” oatmeal cookies are SO easy to make, high in fibre, and low in added sugars. They’re soft, chewy, and absolutely delicious – perfect for kids and adults alike! I hope you love these as much as I do 🙂
How Are These Oatmeal Cookies Allergen-Free?
Despite being inspired by PB&J sandwiches, these oatmeal cookies are completely nut-free! In addition to being free of all major allergens, these oatmeal cookies are also flourless and vegan.
In place of peanut butter, we’re using Healthy Crunch’s NEW Super Seed Seed Butter, which is so smooth and creamy! It’s made from sunflower seeds, chia seeds, and flax seeds and produced in a gluten-free, nut-free facility.
For the “jelly” component of these cookies, we’re using Healthy Crunch’s Raspberry Chia Jam, which adds extra protein, fibre, and omega-3s to this recipe. It’s free of major allergens, too.
To learn more about Healthy Crunch’s product line, feel free to check out their website or Instagram. You can use my code WALDER20 for 20% of an entire purchase!
Are These Oatmeal Cookies Healthy?
Yes! They’re made with super simple ingredients that provide a good amount of protein, dietary fibre, healthy fats, and not a lot of sugar.
As a dietitian, I try to always recommend having snacks that contain these nutrients. Doing so helps to prevent excess spikes and crashes in blood sugar, giving you a steadier state of energy. Plus it helps to slow digestion, keeping you feeling fuller for longer.
We’re all looking for a snack that energizes and satisfies us between meals, right?!
How To Make “PB&J” Oatmeal Cookies
These nut-free “PB&J” oatmeal cookies are incredibly quick and easy to make. If you’re making these for your kids, you can totally get them involved in the baking process too!
To start, preheat your oven to 350F.
Next, add the dry ingredients to a large bowl and stir to combine:
Then, add the wet ingredients to the dry ones:
Mix everything together until all the ingredients are well-combined and sticking together.
Scoop spoonfuls of the “dough” into your hands and roll into balls. You can choose to make these cookies as big or small as you like!
Gently press the balls of “dough” flat till they’re about 1/2 an inch thick. These cookies will not spread on their own.
Place them, spaced out, on a parchment-lined baking sheet and pop them in the oven for 10 minutes.
Finally, remove the cookies from the oven and let them cool for 15-20 minutes – this is SUPER important. The cookies will be soft when you take them out of the oven, but will harden and set when you let them cool.
How Long Will These Oatmeal Cookies Last?
These “PB&J” oatmeal cookies should be stored in an airtight container. You can keep them fresh at room temperature for about 2 weeks, although they do taste best in the first couple days (I doubt they’ll last much longer than that, anyway!)
If you’d like, you can also freeze these cookies in a freezer-safe bag or container. They’ll stay fresh for a couple months.
More Healthy Snack Ideas
- No-Bake Trail Mix Granola Bars
- Easy Honey Tahini Oatmeal Cookies
- No-Bake Chocolate Cherry Energy Bites
- Healthy Key Lime Pie Chia Pudding
- Healthy Homemade Trail Mix: 3 Recipes
- Strawberry Orange Frozen Greek Yogurt Bark
Did you give these Nut-Free “PB&J” Oatmeal Cookies With Chia Jam a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Nut-Free “PB&J” Oatmeal Cookies With Chia Jam
- 1 cup + 2 Tbsp rolled oats (gluten-free if needed)
- 1 Tbsp hemp seeds
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1/2 cup Healthy Crunch Super Seed Seed Butter
- 1/4 cup + 1 Tbsp Healthy Crunch Raspberry Chia Jam
- 1 tsp vanilla extract
- Preheat your oven to 350F.
- In a large bowl, add rolled oats, hemp seeds, cinnamon and salt. Stir to combine.
- Add Super Seed Seed Butter, Raspberry Chia Jam, and vanilla extract to the same bowl. Mix everything until all the ingredients are well-combined and sticking together.
- Scoop spoonfuls of the "dough" into your hands and roll into 6-or-so balls. Gently press the balls of "dough" flat till they're about 1/2 an inch thick. These cookies will not spread on their own.
- Place cookies on a parchment-lined baking sheet and pop them in the oven for 10 minutes.
- Remove the cookies from the oven and let them cool for 15-20 minutes – this is SUPER important. The cookies will be soft when you take them out of the oven, but will harden and set when you let them cool.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
2 Comments on “Nut-Free “PB&J” Oatmeal Cookies With Chia Jam”
The cookies are delicious and I can’t stop eating them. Can I say more! I noticed they are called PB and J cookies yet they have healthy crunch super seed butter in them. Is this correct? I didn’t have this ingredient and substituted with pumpkin and sesame seed butters. Next time I’m going to use PB and I’m certain they will be just as tasty. A big “thank you” for creating nutritious, healthy and delicious food and for inspiring me every day. This is my passion also.
Hi Carolyn! I’m so so happy to hear you enjoy these ones!! Thank you so much for sharing that.
The recipe is a nut-free version of “PB&J” so it was actually intentional to swap the peanut butter with Healthy Crunch’s Super Seed butter to make a cookie that was allergy-friendly and school-approved :). That said, the recipe would definitely work with regular peanut butter as well, if you’d prefer!
Thank you again for the kind words – I’m happy I can inspire you everyday. That means a lot!