Cookie, oatmeal sandwich, with peanut butter and jelly filling
Common food
Photo: Wikipedia
A nostalgic, two-layered sandwich cookie featuring chewy oatmeal rounds pressed around a sweet, sticky filling of peanut butter and jelly. The texture is a delightful contrast of crumbly, oaty cookie and smooth, fruity cream, with a classic sweet-and-salty flavor profile. Nutritionally, it is a calorie-dense treat, providing quick energy primarily from carbohydrates and sugars, with a modest amount of fat and protein.
Calorie split: 3% protein · 56% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, nostalgic flavor that combines the beloved tastes of peanut butter and jelly in a convenient, handheld cookie form. It's a popular choice for its satisfying texture and the way it perfectly balances sweetness with a hint of saltiness.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (over 31g per 100g) can lead to blood-sugar spikes, and it contains common allergens like peanuts and wheat. To counteract this, pair it with a source of protein or healthy fat (like a glass of milk or a handful of nuts) to slow sugar absorption, and practice portion control by enjoying just one cookie.
Key benefits
- Provides quick energy from carbohydrates
- Contains some dietary fiber from oats
- Offers a small amount of plant-based protein
- Convenient, portable snack or dessert
- Satisfies sweet and salty cravings simultaneously
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic peanut butter and jelly sandwich was first mentioned in a 1901 recipe by Julia Davis Chandler, but it became a staple in American school lunches during the 1920s and 1930s due to the availability of pre-sliced bread and the long shelf life of the ingredients.
Full nutrition (USDA data · scales with serving)
| Water | 22.1 g |
| Energy | 398 kcal |
| Protein | 2.6 g |
| Total lipid (fat) | 18.3 g |
| Carbohydrate, by difference | 55.6 g |
| Fiber, total dietary | 2.6 g |
| Total Sugars | 31.4 g |
| Calcium, Ca | 0.00 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 35.0 mg |
| Phosphorus, P | 94.0 mg |
| Potassium, K | 136 mg |
| Sodium, Na | 500 mg |
| Zinc, Zn | 0.67 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 6.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.24 mg |
| Riboflavin | 0.11 mg |
| Niacin | 1.1 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 38.0 ug |
| Folic acid | 25.0 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 56.0 ug |
| Choline, total | 8.7 mg |
| Vitamin B-12 | 0.01 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 6.0 ug |
| Vitamin E (alpha-tocopherol) | 2.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 5.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.08 g |
| SFA 16:0 | 4.1 g |
| SFA 18:0 | 1.0 g |
| Fatty acids, total monounsaturated | 4.5 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 4.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 7.4 g |
| PUFA 18:2 | 7.0 g |
| PUFA 18:3 | 0.44 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Cookie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
Is this cookie gluten-free?
No, it typically contains wheat flour and oats, which may have gluten unless specifically labeled as gluten-free.
Can I make a healthier version at home?
Yes, you can use whole wheat or almond flour, reduce the sugar, and use natural peanut butter and low-sugar jelly to lower the sugar and fat content.
How long does this cookie stay fresh?
Stored in an airtight container at room temperature, it can stay fresh for up to 5 days. For longer storage, freeze it for up to 3 months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.98 kcal/g · 3% calories from protein · 2.6 g fiber · 31.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.68 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.