I find peanut butter irresistible.
Sure, it’s a good source of protein and monounsaturated fat, but honestly I just love the taste. I usually scoop it straight from of the jar with a bit of celery or cucumber. And of course I do make time for the occasional peanut butter & jelly sandwich.
PB&J’s are divine, but we can do a lot to punch up the nutrition. So, here’s an amazing recipe for my low-carb, high protein peanut butter and jelly cookies.
Are you looking to put on some size and strength? In need of a proper late night snack? Try pairing these cookies with a tall glass of whole milk at bedtime.
That’ll do the job.
Here’s what you’re going to need for the cookies…
- 1/2 cup of peanut butter. I use the all natural, unsweetened and smooth stuff.
- 1/2 cup of almond flour.
- 3 scoops of a high-quality protein powder. Obviously, vanilla or chocolate are first choices.
- 1 whole egg and 1 white. You could sub for just 3 whites if you want.
- Jam or jelly of preference. Grape is classic, but I love strawberry. Also, apple is delicious.
You can exclude the jam and just make a peanut butter protein cookie, but I would definitely consider sweetening the mix with a touch of sugar. Add 35g of coconut sugar, honey, or sugar of choice to the mix.
This will give the cookies a delicious, crispy texture. But still, I have to say I prefer the jam version.
You can also cut back on the peanut butter if you want, but I would also remove some of the almond flower as well. Otherwise you’ll end up with a gritty cookie.
Heat your oven to 320 degrees.
Mix together the dry ingredients and the eggs. This should form a sticky dough. Add a little more of the almond flour and/or the protein powder if it’s too sticky.
Rub some oil on your hands before forming your cookies, it will make things much easier. Divide the dough into 8 uniform pieces, then roll each piece into a ball. Slightly flatten each ball between the palms of your hands, then make in imprint with your thumb in the center. Fill the hole with a teaspoon of your jelly.
Bake the cookies for 20 to 25 minutes, or until things go golden brown. Leave them out to sit on your baking tray for about 15 minutes before eating (Resit!). This lets the jam set and will make the cookie much better.
Each of these delicious PB&J cookies has about 180 calories, with 8g of quality fat, just under 5g of carbohydrate, and about 15g of protein. That’s pretty hard to beat, I must say.
Make a big batch and keep some extras in the fridge with some fresh milk. They go down fast!
- Want more recipe ideas? Don’t miss Virginia’s excellent blog, Moozlers. You can also follow her on Instagram.