High-Protein Peanut Butter Cookie Sandwiches
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
- 1 cup almond flour
- ⅓ cup vanilla or peanut butter protein powder
- 2 tablespoons PB2
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- ¼ cup regular or sugar-free maple syrup
- 1 egg
- 2 tablespoons softened butter
- 1 teaspoon vanilla
- ½ cup plain Greek yogurt
- 2 tablespoons PB2
- 2 tablespoons vanilla protein powder
- 1-2 teaspoons sugar-free or regular maple syrup
Instructions
Make the cookies:
- Preheat oven to 350 degrees. Line baking sheet with parchment.
- Mix peanut butter, sugar (or sugar substitute), egg, melted butter and vanilla.
- In a separate bowl, wisk almond flour, protein powder, PB2, baking soda, and salt.
- Combine wet and dry ingredients. Add 1-2 tablespoons of milk if needed (only if dough is stiff).
- Scoop into balls, flatten slightly.
- Bake 8-10 minutes until edges are set and centers look soft.
- Cool completely.
Make filling:
- Wisk Greek yogurt, PB2 and protein powder until smooth.
- Add maple syrup or sweetener if desired.
- Chill for 10 minutes to firm.
Assemble:
- Spread filling between two cookies or dollop on top like a frosting.
Notes
If using a sugar-free syrup, nutrition facts will change to: 245 calories, 9gm carbs, 2gm sugar. Everything else stays the same.
Nutrition
Serving: 1cookieCalories: 270kcalCarbohydrates: 16gProtein: 12gFat: 19gSaturated Fat: 4gSodium: 219mgFiber: 3gSugar: 9g
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