These little gems are so tasty! A real peanut butter and jam treat that have 5 grams of protein each! 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.
- 1 gelatin egg (1 T gelatin + 3 T water)
- 2 Tablespoons unsweetened applesauce
- 3 Tablespoons maple syrup
- 1/2 cup peanut butter
- 1 scoop Genuine Health fermented vegan proteins+ vanilla
- 1/4 cup arrowroot starch
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 10 teaspoons (or more!) of sugar free all fruit raspberry jam (for topping cookies)
- Preheat oven to 350 degrees.
- Line baking sheet with parchment.
- Gather and have all ingredients ready and room temperature so you can work quickly.
- Make gelatin egg by mixing water and gelatin in a medium bowl. Add applesauce and maple syrup, vanilla extract and apple cider vinegar and mix 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 or until lightly brown.
- Allow to cool before moving.
I like to store these in the freezer. You can enjoy right out of the freezer or at room temperature.
Macros for each cookie:
A few substitutions to note.
- Instead of a gelatin egg you can use 1 egg white or one flax egg
- You can sub honey for the maple syrup
- You can sub any nut or seed butter for the peanut butter (flavour will change)
- You could use Chocolate protein instead of vanilla
- Any jam will work. Try making your own using fruit puree and chia seeds