PB & J Protein Cookies

These little gems are so tasty! A real peanut butter and jam treat with a great nutrient profile (good macros!). Kid and husband approved too.

My goal was to create a yummy cookie that wasn’t overly calorie dense and had a good balance or protein fat and carbs. I also wanted a treat free of gluten, grain, eggs, dairy and refined sugar as well as free from artificial sweetener. There are substitutions listed below to make them vegan or peanut free too.

Ingredients 

  1. 1 gelatin egg (1 T gelatin + 3 T water) (or chia/flax egg or 1 whole*)
  2. 2 Tablespoons unsweetened applesauce
  3. 3 Tablespoons honey (or maple syrup)
  4. 1tsp applecider vinegar
  5. 1stp vanilla extract
  6. 1/2 cup peanut butter
  7. 1 scoop Genuine Health Fermented Vegan Vanilla protein (or other vegan protein powder)
  8. 1/4 cup arrowroot starch
  9. 1/4 tsp baking soda
  10. 1/2 tsp sea salt
  11. 10 teaspoons (or more!) of sugar free all fruit raspberry jam (for topping cookies)

Directions

Preheat oven to 350 degrees. Line baking sheet with parchment.

Mix gelatin, applesauce, maple syrup, vanilla extract and apple cider vinegar and blend until fluffy and well combined.

Add peanut butter,  protein powder, arrowroot, sea salt and baking soda. Mix again until combined.

Spoon about 1 tablespoon worth of dough into your hand and roll into a ball. Place on baking sheet and use your thumb to make a shallow hole for the jam.

Drop a teaspoon (or 2) of jam into each cookie.

Bake for 15 min until tops crackle and bottoms are lightly brown. Allow to cool before moving from pan (or they fall apart).

I like to store these in the freezer or fridge. You can enjoy right out of the freezer or at room temperature. Yum!

Makes 12. Macros for each cookie:

5P/10C/6F

A few substitutions/options to note.

  1. Instead of a gelatin egg you can use 1 chia or flax egg or 1 whole egg (*I haven’t tried the egg option so can’t guarantee it but let me know if you do!)
  2. You can sub honey or coconut syrup for the maple syrup (you can also reduce it to two tablespoons for a less sweet and a little firmer cookie- I typically prefer them less sweet)
  3. You can sub any nut or seed butter for the peanut butter (flavour will change)
  4. You could use chocolate protein instead of vanilla
  5. Any jam will work. Try making your own using fruit puree and chia seeds

Let me know how you like these!

 

 

PB & J Protein Cookies {Gluten, egg, dairy & refined sugar free}
PB & J Protein Cookies
{Gluten, egg, dairy & refined sugar free}

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