High-Protein Peanut Butter Cookie Sandwiches
Description
These gluten‑free, low‑carb, high‑protein peanut butter cookie sandwiches are a delicious diabetes‑friendly treat you can feel good about. Soft almond‑flour peanut butter cookies are paired with a creamy Greek‑yogurt filling for a balanced, protein‑packed dessert. They’re easy to make, naturally low in sugar, and perfect for meal prep or healthy snacking.
Ingredients
Filling:
Instructions
Make the cookies:
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Preheat oven to 350 degrees. Line baking sheet with parchment.
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Mix peanut butter, sugar (or sugar substitute), egg, melted butter and vanilla.
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In a separate bowl, wisk almond flour, protein powder, PB2, baking soda, and salt.
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Combine wet and dry ingredients. Add 1-2 tablespoons of milk if needed (only if dough is stiff).
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Scoop into balls, flatten slightly.
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Bake 8-10 minutes until edges are set and centers look soft.
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Cool completely.
Make filling:
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Wisk Greek yogurt, PB2 and protein powder until smooth.
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Add maple syrup or sweetener if desired.
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Chill for 10 minutes to firm.
Assemble:
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Spread filling between two cookies or dollop on top like a frosting.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 270kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 4g20%
- Sodium 219mg10%
- Total Carbohydrate 16g6%
- Dietary Fiber 3g12%
- Sugars 9g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using a sugar-free syrup, nutrition facts will change to: 245 calories, 9gm carbs, 2gm sugar. Everything else stays the same.
