High-Fiber, High-Protein Peanut Butter Cherry Jam Cookies
Peanut butter cookies have been a beloved American classic for over a century, while fruit preserves have long been used around the world to add sweetness and flavor to baked treats. Together, they create a pairing that has stood the test of time.
These High-Fiber, High-Protein Peanut Butter Cherry Jam Cookies give that nostalgic combination a wholesome new twist. Imagine biting into a tender, nutty cookie and discovering a jewel-like center of sweet-tart cherry jam.
The rich flavor of roasted peanuts meets the bright, fruity notes of cherries, creating a balance that is both comforting and irresistible. Packed with protein and fiber, these cookies prove that nutritious baking can be every bit as satisfying as traditional treats.
One bite is enough to make you wonder why this delicious combination isn’t enjoyed every day.
Instructions
18 stepsTo Prepare the Cherry Filling
Assemble the required ingredients.
Mix the cherry jam with inulin until smooth.
Let it sit for 5–10 minutes so the texture becomes slightly thicker and silkier.
Keep the filling in the refrigerator while preparing the dough.
To Make the Cookie Dough
In a mixing bowl, whisk together the eggs, peanut butter, agave syrup, and vanilla until smooth.
Add the oat flour, crushed peanuts, baking powder, and salt.
If using protein powder, add it at this stage.
Mix with a silicone spatula until a soft dough forms.
Cover and refrigerate the dough for 30 minutes to make it easier to shape.
To Shape
Divide the dough into 8 equal portions, around 50 g each.
Lightly wet your hands and roll each portion into a ball.
Roll or press the outside of each dough ball into crushed peanuts.
Place the cookies on a lined baking tray, leaving space between them.
Using your thumb or the back of a spoon, create a deep round well in the center of each cookie.
Fill each center with approximately 2 teaspoons of cherry jam.
To Bake
Bake at 180°C / 360°F for around 12 minutes.
The cookies should be lightly golden around the edges but still soft in the center.
Let them cool on the tray for at least 10 minutes before moving, as they will be delicate while warm.
Recipe Notes
Texture & Technical Notes:
- The dough should be soft but stable after chilling.
- Wet hands make shaping much easier and prevent cracks.
- Do not overbake; the cookies should stay soft and slightly tender inside.
- If using protein powder, the dough may become slightly drier. Add 10–15 g of plant-based milk if needed.
Storage:
- Store the cookies in an airtight container in the refrigerator for up to 5–6 days. The texture becomes softer and more fudgy after chilling.
- For longer storage, freeze the cookies for up to 1 month. Thaw overnight in the refrigerator or at room temperature before serving.
