High-Protein, Low-Sugar Peanut Butter & Jelly Cookies
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.
Ingredients
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.
Notes
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.
Method
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.
Nutrient breakdown
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!
Eat well,
Virginia
For more
- Want more recipe ideas? Don’t miss Virginia’s excellent blog, Moozlers. You can also follow her on Instagram.
12 Responses to “High-Protein, Low-Sugar Peanut Butter & Jelly Cookies”
Mine do not look this pretty. I’m not sure what went wrong. It could have been that I used Coconut flour (that was all I had) instead of Almond, or that my protein powder was not what you might call “high-quality”. They still taste pretty good despite their appearance.
yeah, the coconut flour will behave much differently.
Tip: rice/pea protein does not substitute well.
Yeah, I would probably not use a strange protein. In this case, a basic, low flavor, easily mixed whey or something is best. Do you like rice/pea protein powder otherwise?
Sounds awesome!! Will definitely give these a try for my next post-workout dessert!
I cannot wait to try this!
I tried making these and the dough was very crumbly. I followed the instructions exactly Idk why they are so crumbly. We’ll see how they look when they come out of the oven
Ingredients very in moisture content and all. I would play with the ingredients if the cookies come out crumbly too, but a crumbly dough isn’t a bad thing.
Hey. Following up on Chris’s comment, make sure you dig the oil out with the peanut butter. Next time, try adding half of the almond flour to start with and then add more if need be. Alternatively, add more peanut butter. I hope they turned out okay? if they’re crumbly, freeze a banana, purée it in a blender and eat it with the crumbly cookies……winner, winner, chicken dinner
I finally got around to making these cookies tonight. I did a double batch just because.
I cheated the recipe a little bit though. I used coconut flour and three whole eggs instead of two whole and two whites.
They pretty much crumble the moment you touch them and you definitely need something to drink with them. Almond milk was pretty good.
All in all, I’d give them a thumbs up. Next time I’ll do a single batch with the exact ingredients and see how much different they are.
Ohh! And your arm gets a heck of a workout mixing these up!
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Thank you ,I will try to do it.
I have never tried cooking , These cookies looks awesome!