Abs is my name, No Bake is my game, PB is my forever fav 🥜 … + YOUR NEW HUMP DAY JAM… 🍇
My love for PB&J goes waaaaay back, I could take a deep dive with you on how tight I am with it, but that’s for another hump day.
Let’s focus on the COOKIE sandwich part-
My grandma worked in a school cafeteria her entire life and she would bring home a frozen box of THE ORIGINAL PB&J graham cracker sandwiches. 🍪
They were my KRYPTONITE. I have thought about them long and hard, with ample research on what exact brand those heavenly things we’re… I’m still between two. ANYONE ELSE?!
In the meantime.. I’ve been concocting my own heavenly bites that just happen to be..
Allergen Free✔️
Vegan Friendly✔️
High Protein✔️
All the Gs Free (Grain Gluten an GUILT!)✔️
Not that there’s any guilt when it comes to peanut butter in my world… 👏🏻
How are they allergen free?! The peanut butter flavor actually comes from BioHealthNutriton PB Cookie Whey Isolate.
SO you don’t have to worry about using nut butter specially!
OH AND THE STRAWBERRY JAM IS LUSHHHH. 🍇
| Servings |
Cookies
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Ingredients
- 1 cup almond flour
- 1/2 cup PB Cookie Whey Isolate 60g, BioHealth Nutrition
- 1 tbsp Flax Seed (optional)
- 1/4 cup Sunbutter or nut butter
- 1 tbsp Date Syrup
- 1-2 tbsp Coconut Oil
- 2 tbsp Water
Ingredients
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Instructions
- 1. Whisk together flour, protein powder and flax seed (if desired).
- 2. Separately, melt peanut butter and coconut oil together; add in date syrup.
- 3. Slowly pour in melted mixture to the dry bowl.
- 4. Mix all ingredients together thoroughly.
- 5. Using a tablespoon scoop out cookie sized balls.
- 6. Use a fork to make cross marks and flatten!
- 7. Sandwich together with my homemade jam between! Top with sea salt if desired!
Recipe Notes
The Jam?! 1/2 cup fresh Strawberries, 1 tbsp Chia Seeds, 3-5 Dates (unpitted and soaked) + juice of half a lemon all processed together!