Low Carb Peanut Butter and Jelly Cookies

In honor of National Peanut Butter Day I created these sugar-free, dairy free and gluten free cookies, that are packed with my collagen (my favourite beauty food), skin-soothing good fats, and gut healthy fibre!

Whilst peanut butter can sometimes get a bad rap in the health world, its actually packed full of good fats, fibre, Vitamin E and magnesium – just make sure it is unsweetened and free from palm oil to keep these healthy baked treats low carb and an anti-inflammatory food.

Peanut Butter Collagen Cookies with Chia Jam 

For the cookies⠀

*1 cup unsweetened, palm oil free peanut butter⠀
*1 egg⠀
*1 serving New Chapter Collagen Glow ⠀
*2 teaspoons vanilla extract⠀
*1/4 cup almond flour ⠀
*Pinch of salt ⠀

Preheat oven to 350 degrees. ⠀

Combine the egg, PB and vanilla extract in a bowl, then add the almond flour and collagen and combine to form a dough (can be done in a food processor). ⠀

Separate the mixture into 12 and roll into balls. Line a baking sheet with parchment paper, add the cookie balls and press down lightly (they will not spread). Bake for 12-14 minutes. ⠀

For the chia jam

*2 cups fresh or thawed frozen organic strawberries⠀
*2 tablespoons chia seeds⠀

Blend the strawberries and chia seeds for 30 seconds. Place into a saucepan and simmer over a medium heat until it starts to bubble. Turn to low and simmer until the jam begins to thicken. Transfer to a sterilized mason jar, leave to cool and store in the refrigerator for up to a week.

These low carb cookies are suitable for those following my 8 Week Lean and Clean Program. 

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