Peanut Butter & Jelly Protein Cookie Sandwiches
Prep time
Cook time
Total time
Makes 3 large sandwich cookies.
Serves: 3 servings
  1. Preheat oven to 325F (163C).
  2. Mix dry ingredients: protein powder, coconut flour, baking powder, sea salt, erythritol.
  3. Add almond-coconut milk and almond oil. Mix well, pressing down with the back of a spoon to combine, then using your hands to form the dough.
  4. Place the dough on a piece of parchment paper.
  5. Roll or press (with the heel of your hand) the dough to be flat, and to be just large enough to get 6 cookies with your bread-shaped cookie cutter.
  6. Cut out the cookies, and lay them on a parchment-lined cookie sheet.
  7. Bake for 4 minutes, and check every 1-2 minutes until firm. Don't overbake!
  8. Remove from oven and let cool.
  9. Once cool, turn over 3 cookies, and top them with grape all-fruit spread. Top with remaining cookies.
  10. Enjoy! Store these in the refrigerator.
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.) Quest protein powder is a whey/casein blend. To use all whey, you would need more coconut flour (maybe an additional 1-2 tablespoons?) but I haven't tried it.

The peanut butter flavor Quest protein powder has a bit of sucralose in it, but the multi-purpose (unflavored) is all-natural.

Also, I don't typically count the carbs of calorie-free sweeteners. If you count them for the erythritol here, it adds 4 grams of carbs per serving, but does not change the calories.
Nutrition Information
Serving size: 1 sandwich cookie Calories: 204 Fat: 6g Carbohydrates: 17g Sugar: 11g Fiber: 3g Protein: 20
Recipe by Andréa's Protein Cakery at