PB&J Cookie Dough Cups

For all the PB&J Lovers

If you’re a huge PB&J fan like I am, you’ll love this recipe. These have become my new favorite recipe to prep at the beginning of the week as a super quick snack. I love that they have added protein to help keep you fuller for longer!

Coconut sugar: I like using coconut sugar to keep this recipe refined sugar free. You can use any granulated sugar of your choice. For example, monk fruit or stevia. Using a liquid sweetener such as maple syrup will alter the outcome of this recipe.

Applesauce: I always use unsweetened applesauce as I find the sugar and chocolate give these cups enough sweetness. Ideally, you want to buy applesauce where the only ingredient is apples and water. If you want to use sweetened applesauce it will still work though. I wouldn’t recommend substituting the applesauce; however, mashed banana, pumpkin puree, or oil should work.

Peanut butter: be sure to use a super creamy peanut butter. I always make sure the only ingredient is peanuts. If you are allergic to peanuts, any other nut or seed butter will work the same.

Protein powder: I always use a plant-based vanilla flavored protein powder. I haven’t tried this recipe with any other protein powders. If you don’t want to use protein powder, you could add more almond flour or coconut flour. The measurements will likely be different, so add slowly.

Almond flour: I like using almond flour to keep this recipe grain + gluten free. However, you could substitute this for more protein powder or coconut flour. Again, the measurements will be different so just add slowly and stir as you go.

Chocolate chips: any chocolate will work. If you don’t want to add the chocolate, you could omit and add whatever you want or leave as is.

Raspberries: I like using frozen raspberries to make the jelly layer. However, any fruit will work, fresh or frozen. You could also just store-bought jelly.

Ingredients:

• Coconut sugar

• Applesauce

• Peanut butter

• Protein powder

• Almond flour

• Chocolate chips

• Raspberries

Recipe:

Cookie dough layer:

• 1/3 cup coconut sugar

• 1/3 cup applesauce

• ½ cup almond butter

• 1/3 cup vegan protein powder (I recommend using vanilla)

• 1/3 cup almond flour

• 1 cup chocolate chips (or however many you want)

Jelly layer:

• ½ cup raspberries (or fruit of choice)

Top layer:

• 1 cup chocolate chips

Directions:

1.    Line a cupcake pan with liners or spray with cooking spray.

2.    In a mixing bowl add the coconut sugar, applesauce, and peanut butter. Stir until combined.

3.    Add in the protein powder and almond flour. Stir until a dough forms.

4.    Fold in the chocolate chips. Transfer the dough evenly to the cupcake liners. Place in the refrigerator.

5.    Place your raspberries in a bowl and microwave them for 30 seconds- 1 minute. Use a fork to mash them until a paste forms. Add ½ tablespoon of the raspberries to each cupcake liner. Place in the freezer for 2 hours.

6.    After the 2 hours, melt the chocolate. Add a layer of chocolate to each cup. Optional: swirl peanut butter into the chocolate. Place back in the freezer to harden for about 15 minutes.

Make sure to store these cups in an airtight container in the refrigerator or freezer. I hope you all love this recipe as much as I do! If you have any questions feel free to DM me, email me, or leave a comment on this post. If you like this recipe, it helps a lot if you press the “like” button below.