Alexandrea used the Original Base Recipe of Anna’s Protein Cookie and added a Peanut Butter and Jelly Twist.

These Low Carb Peanut Butter and Jelly cookies taste like a treat. You would never guess that they are LOW CARB.

 

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes 20 Cookies

Ingredients:

  • 1 pack Low carb cookie mix
  • 70g melted butter
  • 125ml milk of choice ( we used unsweetened almond milk)
  • 1 tsp vanilla Essence
  • 4 Tbs crunchy peanut Butter
  • 1 x sachet of raspberry diet jelly crystals
  • 100g of dark chocolate (we used Lindt)

Method

  1. Preheat the oven to 160°C and line a baking tray with baking paper
  2. In a large mixing bowl, combine the dry ingredients. (cookie mix, jelly crystals)
  3. In a separate bowl whisk together wet ingredients – (melted butter, milk and vanilla), then pour into dry ingredients.
  4. Mix through the Peanut Butter.
  5. Mix with a fork until all combined and a dough forms.
  6. Roll mix into approx. 4cm balls and place on the tray, pressing down lightly with a fork.
  7. Pro tip: wet the fork if it starts sticking to the cookies!
  8. Bake for 10-15 minutes, or until the tops start to brown.
  9. Remove and place on a cooling rack.
  10. Once cooled. Melt the chocolate in the microwave and use a fork to drizzle over the top (set in fridge)

Variations

  • You could add the chocolate into the cookie to create choc-chip peanut butter and jelly cookies
  • Add crushed peanuts for extra texture

STORAGE

These Cookies can be enjoyed for up to 10 days – keep refrigerated to ensure freshness

Cookies can be frozen for up to 6 months.

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