Oh, this recipe has a lot going on that will just make you taste buds go crazy! Inspired by the classic peanut butter cookie with a twist of the peanut butter and jam situation. Easy and fun to make, this recipe is a keeper guys!
From the simple ingredients to the combination of flavors, these cookies are just hit the spot on any nostalgic way! Since who didn't enjoyed a peanut butter and jelly sandwich right? I remember that they even sold the peanut butter jam with swirls of jam... epic!
About these Peanut Butter & Jelly Cookie Sandwiches:
For this recipe I used some peanut butter, of course, one egg and a combination of greek yogurt too! These are a great snack and very satisfying since I also used protein powder to add a bit of more density without using any flour. These are also low carb and gluten free!
The combination of healthy fats and protein here is just the perfect combination for steady glucose levels! From the fats from the peanut butter here along with the protein this is just a great snack, plus includes some antioxidants too.
These are really fun to make! I even made homemade jam, I simply mixed strawberries, hot water and a bit of a beef gelatin (you can use grenetine) to create that texture that resembled the jam. The sweetness is to taste, I added two tablespoons of granulated monk fruit.
Overall, these are the ingredients needed for these Peanut Butter & Jelly Dipped Cookie Sandwiches:
Peanut butter
Greek yogurt
Egg
Baking powder
Sea salt
Cinnamon
Strawberries
Beef gelatin
The ingredients as you see they are super simple and basic. I find that using protein powder in cookies or any baked good is just a game changer! For this recipe I used an organic peanut butter protein powder, 22 Days. This one is also vegan!
The greek yogurt here adds a bit more of protein and makes that these cookies have a fluffier and softer texture! You are going to love this new hack! Epic combo with that strawberry and peanut butter. It's insane, in the good way.
The full instructions will be below along with the nutritional information per serving. A good gluten, dairy free and low carb epic cookie that will be even a good snack or treat for any time of the day! Each popsicle has 20.6g of protein! Plenty to keep you full for a while!
Overall this recipe is:
Low Carb
Dairy Free
Gluten Free
Meal Prep Friendly
Delicious!
The end result
These chewy and dreamy cookies are just another level, you are going to love them from start to end. The process of making these cookies is just so fun, simple and relaxing. Plus the taste exceeds the expectations from them.
The strawberry jam and the peanut butter filling is just the perfect soft filling that combines so well with the texture of the peanut butter cookies. The greek yogurt of the ingredients also makes the cookies super soft and chewy, and just with the right consistency to hold the filling.
This is a great recipe that your family or friends will love! Easy to prepare and elegant no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and low carb peanut butter cookie sandwiches for the win!
Sharing is caring!
Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!
With love,
María
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Peanut Butter & Jelly Cookie Sandwiches
By María Fernanda López
Serves 5 cookie sandwiches
Ingredients
Cookies
2/3 cups of peanut butter
1/2 cup of greek yogurt
1 egg
1 scoop of 22 Days Vegan Peanut Butter Protein
1/3 cup of granulated monk fruit
1 tsp of baking powder
1/8 tsp of sea salt
1 tsp of cinnamon
1 Jojo's keto chocolate bar (PURELYHL for discount)
Filling
1 cup of frozen strawberries
1 tsp of beef gelatin (or 1 tbsp of chia seeds)
1/4 cup of hot water
2 scoops of 22 Days Vegan Peanut Butter Protein
Method
Preheat the oven at 350F.
Mix the wet ingredients for the cookies, mix well.
Add the dry ingredients and mix again.
Create 10 cookies using a cookie scooper (I used two cookies per cookie).
Press the dough and create equal sized circles.
Freeze for 10 minutes.
Bake for 8 minutes, then let them cool.
In a cup add your strawberries, hot water and monk fruit and mash them with a fork. You may add a few seconds in the microwave to make the process easier.
Add the beef gelatin/or chia seeds and mix well.
Mix the scoop of peanut butter protein with a bit of monk fruit and water.
Add a tablespoon of five of the cookies and stack them together.
Enjoy!
Nutritional Information per serving (294 kcal)
Fat: 18.8g
Carbs: 11.3g
Fiber: 3.3g
Net Carbs: 8g
Protein: 20.6g
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