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Maranatha + Bonne Maman Sandwich Cookies

Need an easy, nutritious and delicious grab-and-go breakfast? Try these oatmeal sandwich cookies with generous dollops of Bonne Maman INTENSE Strawberry Fruit Spread and MaraNatha almond butter.

Wet Ingredients:

  • ¼ Cup Maple syrup
  • 2 Tbsp Non-dairy milk
  • ¼ Cup MaraNatha Crunchy Almond Butter
  • 1 ½ Tsp vanilla extract

Dry Ingredients

  • ⅓ Cup Sugar
  • 1 Pinch of salt
  • ½ Cup Gluten free instant oatmeal
  • ½ Cup Almond flour or gluten free flour
  • 1 Tbsp cornstarch
  • ¼ Tsp baking powder
  • ¼ Tsp baking soda
  • 1 Cup Gluten free oats


Pre-heat oven to 375°F.

In a bowl, add wet ingredients together. In a separate bowl, mix dry ingredients together.

Add dry ingredients to wet ingredients and mix to combine.

Chill mixture for 15 minutes or longer.

Using slightly greased hands, take ¼ Cup of the dough and shape into balls, then flatten on

parchment lined sheet pan. Flatten well, as the cookies will rise during baking.

Bake for 13-15 minutes, until edges are golden.

*Do not overbake as cookies will get too crunchy. Let them cool completely as they will continue to cook for a few minutes once out of the oven.

Assembly: Add Bonne Maman® INTENSE Strawberry Fruit Spread in-between two cookies.

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