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. 

Get My Breakfast Smoothies Recipe Book for Free! Subscribe to my newsletter and get my free recipe book, plus wellness tips, news, special offers, and more.