This is a kids-easy version of the Peanut or Almond Cookies that is sure to please all ages!  Still wheat-free and super easy to make.  Don’t like coconut?  Don’t worry – just leave it out and these will still be great!

Stir together in a med bowl:
1 egg
1/2 Cup sugar (or sugar replacement like Splenda)

Add to mixture:
1/2 tsp. pure vanilla extract *
1/2 Cup shredded/grated coconut (sweetened)*
1 Cup peanut butter (natural, unsweetened is preferred)

*optional – if you don’t have these or can’t use them, these cookies still work great!

Mix well. Roll into small balls (approx. 1/2 to 1 Tbsp – not too big though, you want them bite-sized). 
Option 1:
Place balls on ungreased cookie sheet and make a small, ‘thimble’ depression on the top (this will also flatten the balls out slightly).   Fill each depression with a bit of your favourite jam or jelly, and bake as directed below.

Option 2:
Place balls on ungreased cookie sheet and flatten with sugar-dipped fork. Bake as directed below.  Once these cookies have cooled and are crisp enough to handle, take two cookies and spread a small amount of your favourite jam or jelly on the flat (bottom) side of one cookie and top with the second (keep flat sides together) to make little PB&J sandwich cookies. 

Bake for 10-12 minutes ONLY.   These will be VERY soft coming out of the oven so don’t try to move them.
Let the cookies cool on the baking sheet – they will crisp up and then you can move them.
These store well, but I guarantee they won’t last long enough for that to be an issue!

Print/Download PDF:
Suz’s PB&J Cookies