Soft, chewy, and packed with protein – the ultimate nostalgic bake.
These high protein PB & J sandwich cookies are everything you want from a bake: soft and chewy in the middle, slightly crispy on the outside, and loaded with puddles of white chocolate. Made with our Vegan Protein 360 and a genius PB & J breadcrumb topping, they taste like your childhood lunchbox – only better. Naturally vegan, genuinely satisfying, and impressive enough to share (though we won’t judge if you don’t).
Whether you’re after a high protein snack, a weekend baking project, or just a reason to justify buying more peanut butter – this one’s for you.
Ingredients
Cookie Dough
- 200g plain flour
- 1 scoop Protein Works Vegan Protein 360 in Vanilla
- ½ tsp bicarbonate of soda
- 100g caster sugar
- 100g light brown sugar
- 220g dairy-free butter
- 60g soya yoghurt, room temperature
- 100g dairy-free white chocolate, roughly chopped
- 50g berry jam
PB & J Breadcrumbs
- 3 slices of bread (sourdough works great)
- Protein Works Peanut Butter
- Berry jam
Method
- Start with the breadcrumbs. Spread peanut butter onto one slice of bread, top with the second slice, cover with jam, then finish with the third slice to make a sandwich. Blend the whole sandwich in a food processor until fine breadcrumbs form. Set aside.
- In a large bowl, whisk together the dairy-free butter and both sugars until combined. Whisk in the soya yoghurt.
- Fold through the flour, protein powder, bicarbonate of soda, and half of the PB & J breadcrumbs until a dough forms.
- Fold through the chopped white chocolate, then swirl through the berry jam – you want streaks, not fully mixed in.
- Scoop out 8 portions for large cookies or 12 for smaller ones onto a lined baking tray. Top with the remaining breadcrumbs.
- Transfer the tray to the freezer for at least 2 hours to firm up.
- Bake at 175°C for 14–16 minutes, until lightly golden and the edges are set. Allow to cool fully on the tray before moving to a wire rack.
Baking tip: Don’t skip the freezer step – it’s what keeps these cookies thick and chewy rather than spreading flat. They’ll keep in an airtight container for up to 5 days, or freeze the unbaked dough balls for up to 3 months and bake straight from frozen, adding a couple of extra minutes.
Approximate Nutritional Info
Per large cookie (makes 8):
| Per cookie | |
|---|---|
| Calories | 541 kcal |
| Protein | 9g |
| Carbohydrates | 77g |
| Fat | 26g |
Per smaller cookie (makes 12):
| Per cookie | |
|---|---|
| Calories | 360 kcal |
| Protein | 6g |
| Carbohydrates | 51g |
| Fat | 17g |
Nutritional values are approximate and will vary depending on the specific brands used.
