The Learning Centre


PB & J Protein Cookies

By Madelaine Garcia

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)


  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment.
  3. Gather and have all ingredients ready and room temperature so you can work quickly.
  4. 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.
  5. Add peanut butter,  protein powder, arrowroot, sea salt and baking soda.
  6. Mix again until combined.
  7. Spoon about 1 tablespoon worth of dough into your hand and roll into a ball.
  8. Place on baking sheet and use your thumb to make a shallow hole for the jam.
  9. Drop a teaspoon (or 2) of jam into each cookie.
  10. Bake for 15 min or until lightly brown.
  11. 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.

  1.  Instead of a gelatin egg you can use 1 egg white or one flax egg
  2. You can sub honey for the maple syrup
  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