PB&J Cookies

Updated: May 6, 2019


Am I the only one who gets a craving for PB&J's every now and then? Not the healthy bullsh!t with gluten free bread and nut free butter, I am talking old school whole wheat bread with JIF peanut butter and berry preserves...the good stuff. Yes, I realize that it wasn't as healthy as my mother thought it was...but we managed to find a recipe that combines protein, low sugar, and old school flavor to create a killer cookie that takes us back to our childhood(when we rode our bikes after school until the street lights turned off then we booked it home for dinner, those days).


I think my favorite aspect of this recipe was that it was pure luck that it worked out so well, Nat(#1 taste tester and super wifey) did not have a clue they were low sugar and packed with protein!


Alright, alright the recipe...


Ingredients


1/2 c butter (softened)

1/4 c natural peanut butter

1/3 c brown sugar or 1/4 c Truvia brown sugar blend

1/4 c erythritol sugar

1 egg

1/2 tsp salt

1/2 tsp baking soda

1 tsp vanilla

1 2/3 c GF rolled oats

1 c almond flour

1/4 c+/- tapioca flour

1/4 c frozen raspberries


Instructions


  1. If you didn't make it to the gym today, make the dough without the Kitchen Aid...if you went to the gym today, great job now still mix by hand for an extra workout!

  2. Whip room temperature butter with brown sugar and erythritol sugar.

  3. Next add egg, salt, baking soda, vanilla...continue to whip it.

  4. I personally add the GF oats first, then the almond flour, then the frozen raspberries. Once all of those are mixed well I added the tapioca flour to help thicken the dough, add one tablespoon at a time until your dough is tacky. By tacky I mean its not sugar cookie dough which you can cleanly roll a ball in your hand, it should be sticky. Use an ice cream scooper to decrease your mess and keep the cookies evenly proportioned.


Recipes makes 14 cookies.

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