Weight Watchers Friendly PB&J Cookies – A Healthier Twist on a Classic
These Peanut Butter and Jelly Sandwich Cookies taste just like the classic PB&J sandwich from childhood — but in dessert form! Two soft peanut butter cookies are filled with creamy peanut butter and sugar-free jam for a sweet, nostalgic treat.
They’re made with protein pancake mix, peanut butter powder, and sugar substitutes, making them lighter and higher in protein than traditional cookies.
Ingredients
Cookies
- 1¼ cups Kodiak Cakes Protein Pancake Power Cakes mix
- ¼ cup brown sugar substitute (monkfruit or similar)
- ½ cup white sugar substitute
- 4 Tbsp low-point peanut butter
- 2 Tbsp peanut butter powder (such as PB2)
- 1 large egg (or 2 egg whites)
- 1 tsp peanut butter extract or vanilla extract
- ¼ cup water
Filling
- 2 Tbsp low-point peanut butter
- 8 tsp sugar-free strawberry jam
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the sugar substitutes and peanut butter until smooth.
- Whisk in the egg, water, and extract until fully combined.
- Stir in the Kodiak pancake mix and peanut butter powder until a soft dough forms.
- Scoop 1 tablespoon of dough onto the baking sheet, spacing about 2 inches apart.
You should get 16 cookies. - Flatten each cookie with a fork in a crisscross pattern.
- Bake for 8–10 minutes or until the edges are lightly golden.
- Let cookies cool for at least 10 minutes.
- To assemble:
- Spread about 1 tsp peanut butter on one cookie
- Add 1 tsp sugar-free jam on another cookie
- Sandwich them together.
⏱ Prep Time: 10 minutes
🍪 Bake Time: 10 minutes
🍽 Yield: 8 sandwich cookies
⭐ Weight Watchers: about 2–3 points per sandwich cookie (depending on peanut butter brand)
Storage
- Counter: up to 2 days
- Refrigerator: up to 1 week
- Freezer: up to 6 months
Tip: Store the cookies and filling separately if you want them to stay fresher longer.
