YAY!!!! National Peanut Butter Jelly Day!!! I LOVE PB&J! I decided to try and make some PB&J inspired thumbprint cookies. Of course they had to be MACRO friendly, Non-GMO, Gluten Free, Low Carb, and Dairy Free. These turned out great. I was able to snack without guilt.
Approximate MACROS per cookie(made 9 cookies):
- 6g Net Carbs
- 6g Protein
- 8g Fat
Ingredients
-1 Scoop Vanilla Protein Powder (I used Sun Warrior Vanilla but you could use whey protein or a brand of your choice)
-1/2 Cup All Natural Creamy Peanut Butter (I softened mine in microwave for 20seconds and let it cool)
-1/3 Cup Stevia Powder
-1 TSP Pure Vanilla Extract
-1 Egg
-2 TBSP All Natural Grape Jelly (or any flavor of choice)
-1 TBSP Chia Seeds
Directions
Heat oven to 350 degrees. In a small bowl mix together chia seed and jelly; set aside.
In a separate bowl, whisk egg and vanilla. Add in peanut butter, stevia, and protein powder. Mix ingredients until dough forms. Roll dough into 1in. size balls and place on a greased baking sheet (about 1 tablespoon). Press your thumb down into the ball of dough to form a bowl area for the jelly/chia mixture to sit in. Make sure there are no areas where the jelly may leak over the sides. Spoon the jelly and chia mixture onto each cookie. Bake cookies 15-20minutes or until sides of cookies are slightly brown and firming up. Remove from oven and let them cool completely.
ENJOY!!!!
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