Barbell Shrugged

High-Protein, Low-Sugar Peanut Butter & Jelly Cookies

Doug Larson

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  • Mine do not look this pretty. I’m not sure what went wrong. It could have been that I used Coconut flour (that was all I had) instead of Almond, or that my protein powder was not what you might call “high-quality”. They still taste pretty good despite their appearance.

    • Yeah, I would probably not use a strange protein. In this case, a basic, low flavor, easily mixed whey or something is best. Do you like rice/pea protein powder otherwise?

  • I tried making these and the dough was very crumbly. I followed the instructions exactly Idk why they are so crumbly. We’ll see how they look when they come out of the oven

    • Ingredients very in moisture content and all. I would play with the ingredients if the cookies come out crumbly too, but a crumbly dough isn’t a bad thing.

    • Hey. Following up on Chris’s comment, make sure you dig the oil out with the peanut butter. Next time, try adding half of the almond flour to start with and then add more if need be. Alternatively, add more peanut butter. I hope they turned out okay? if they’re crumbly, freeze a banana, purée it in a blender and eat it with the crumbly cookies……winner, winner, chicken dinner

  • I finally got around to making these cookies tonight. I did a double batch just because.

    I cheated the recipe a little bit though. I used coconut flour and three whole eggs instead of two whole and two whites.

    They pretty much crumble the moment you touch them and you definitely need something to drink with them. Almond milk was pretty good.

    All in all, I’d give them a thumbs up. Next time I’ll do a single batch with the exact ingredients and see how much different they are.

    Ohh! And your arm gets a heck of a workout mixing these up!

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