4-Ingredient Low-Carb PB&J Cookies

In a bowl, combine peanut butter and allulose. Stir vigorously until it forms a dough.

Divide the dough, roll it into balls, place them on a tray, and flatten them with a fork.

Bake in a preheated oven at 140°C (285°F) for 8 minutes.

In a separate bowl, mix the thick Greek yogurt and low-sugar blueberry jam until well combined.

Allow the cookies to cool completely before assembling.

Spread the blueberry cream on the flat side of one cookie and sandwich it with another.