Prot: 20 g, Carbs: 17 g, Fat: 6 g, Cal: 204

It’s peanut butter jelly time! After finding this awesome bread-shaped cookie cutter, I knew I had to make Peanut Butter & Jelly Protein Cookie Sandwiches! And I’ve used Quest protein powder here, since the whey/casein blend is great for protein cookies.

To keep the filling free of refined sugars, I used a delicious grape all-fruit spread. Of course, you can use whatever filling you like! I bet these cookies would be great with my Protein Marshmallow Fluff, too!

These cookies are big, almost the size of a real pb&j sandwich. If you’d like to make smaller servings, you can make half-sandwiches out of these, or just make the dough into small balls, and flatten them to make smaller circular cookies.

However you make them, these Peanut Butter & Jelly Protein Cookie Sandwiches will be delicious! Enjoy!

Peanut Butter & Jelly Protein Cookie Sandwiches

 

Author: Andréa

Nutrition Information

• Serves: 3 servings

• Serving size: 1 sandwich cookie
• Calories: 204

• Fat: 6g
• Carbohydrates: 17g
• Sugar: 11g
• Fiber: 3g
• Protein: 20

Prep time:  15 mins

Cook time:  6 mins

Total time:  21 mins

Print

Makes 3 large sandwich cookies.

Ingredients

• 1 cup Quest protein powder (peanut butter flavor, or to keep it all-natural, use multi-purpose (unflavored) and replace 2 tablespoons with powdered peanut butter) (74g)
• 2 tablespoons coconut flour (14g)
• 1 teaspoon baking powder (5ml)
• ⅛ teaspoon sea salt (0.6ml)
• 1 tablespoon erythritol (12g)
• ¼ cup almond-coconut milk (60ml) (or any cartoned nut milk)
• 1 tablespoon almond oil (14g or 15ml) (or melted coconut oil)
• ¼ cup grape all-fruit spread (72g)

Instructions

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.

Notes

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.

3.5.3226