High Protein Jammy Dodger Cookies
Elevate your cookie game with these High Protein Jammy Dodger Cookies—a nutritious twist on the classic British treat! Packed with wholesome oat flour, whey protein powder, and naturally sweetened with honey, these delightful cookies are perfect for fitness enthusiasts craving a guilt-free indulgence. Each buttery cookie sandwich boasts a luscious raspberry chia seed jam filling that’s brimming with fruity flavor, while a dusting of protein-powered powdered sugar completes the look. Quick and easy to make in under 30 minutes, this recipe yields 15 cookies that balance indulgence with a boost of protein. Perfect for post-workout snacks or healthy dessert options, these cookies redefine what it means to treat yourself!
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Recipe Information
Ingredients
- 150 grams oat flour
- 80 grams whey protein powder
- 1 teaspoon baking powder
- 100 grams unsalted butter, softened
- 50 grams granulated sugar
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 200 grams raspberry chia seed jam
- 20 grams protein powder-based powdered sugar alternative
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the oat flour, whey protein powder, and baking powder. Set aside.
In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the honey, egg, vanilla extract, and salt to the butter-sugar mixture. Mix until well combined.
Gradually incorporate the dry ingredients into the wet ingredients, mixing until a soft dough forms.
Lightly flour a working surface and roll out the dough to about 1/4 inch thickness.
Using a round cookie cutter (about 2 inches in diameter), cut out circles from the dough. Use a smaller round cutter (about 1 inch) to cut out the centers from half of the circles. These will be the top cookies.
Transfer the round bases (without holes) to the prepared baking sheet and spoon about 1 teaspoon of raspberry chia seed jam into the center of each base.
Place the top cookies (with holes) gently over the jam-filled bases, pressing lightly to seal the edges.
Bake in the preheated oven for 8 to 10 minutes, or until the edges of the cookies begin to turn golden brown.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Once cooled, lightly dust the tops with protein powder-based powdered sugar alternative before serving.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 117.8 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 639 mg | 49% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1706 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
