These healthier powdered peanut butter cookies are soft, chewy, and incredibly decadent. A quick one-bowl recipe that only calls for 5 simple ingredients. This recipe is naturally vegan and gluten-free.
Although I love my peanut butter, peanut butter powder (such as PB2 and PBfit) is a great alternative whenever I need to add more protein to a meal or dessert.
Other than using it to make low-fat peanut butter, I also love adding it to my peanut butter smoothie and to make these amazing peanut butter powder cookies. They make a great healthier after-dinner treat that satisfies my cravings every time!
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🥜What is peanut butter powder
Peanut butter powder is made by pressing oil naturally present in peanuts and then dehydrating them. They are then finely grounded to make a lower calorie, lower fat, and higher protein powder-like substance that dissolves readily when mixed with water.
Hence, peanut butter powder is often reconstituted with water to make a lower-fat peanut butter spread. However, this ingredient can also be used as a substitute for peanut butter in low-fat cooking and baking.
💚Why you will love this recipe
- Cookies are soft, chewy, and incredibly delicious
- A healthier recipe that is lower calorie and higher protein
- One-bowl and does not require refrigeration
- Naturally vegan and gluten-free
🍪What you will need
📃Ingredients notes and substitutions
- Powdered peanut butter - The most popular brands are PBfit and PB2. I find that PBfit is sweeter and has a milder peanut flavor than PB2. However, this won’t make much difference here as we will be using it in baking.
- Oat flour - You can easily make your own by blending some quick/rolled oats in a blender until finely ground. Or, substitute it with ⅓ cup of all-purpose flour.
- Peanut butter - A little fat is needed to ensure cookies turn out moist and soft.
- Maple syrup - Can be substituted with other liquid sweeteners such as sugar-free syrup, agave syrup, or honey.
🔪How to make
- Step 1: In a medium bowl, combine ⅓ cup of peanut butter powder with 4 tablespoons of water.
- Step 2: Next, add peanut butter and maple syrup into the bowl and mix well.
- Step 3: Add oat flour, the remaining PB2, and baking powder. Mix until everything is well incorporated and a dough is formed.
- Step 4: Roll dough into balls, about 1.5 tablespoons per ball. (I like using a trigger cookie dough spoon to make the process easier.)
- Step 5: Slightly flatten them before using a fork to make a crisscross indent.
- Step 6: Bake for 6-8 minutes or until the edges are firm. Let it cool for 5-10 minutes before enjoying your peanut butter powder cookies!
✔Helpful tips
- Avoid overbaking - As these cookies are lower in fat, they will quickly turn dry and crumbly if overbaked. Cookies are ready once the edges look set.
- Have fun with the add-ins - Some of my favorites include chocolate chips, chopped nuts (pecans, pistachios), and dried cranberries. You could also top PB2 cookies with some melted chocolate or frosting of choice!
- Make chocolate peanut butter cookies - Use chocolate PB2, or add 2-3 tablespoons of cocoa powder to the cookie dough. (If adding cocoa powder, you might need to add a little more water).
- Batch-make cookies - You can easily double or triple this recipe to make a larger batch, as leftovers store well!
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❄️Storing suggestions
Fridge - Store cookies in an airtight container, and it can be refrigerated for 3-4 days.
Freezer - You can freeze baked PB2 cookies for up to 3 months in any zip-top bag or container. Allow to thaw in the fridge or at room temperature until soft before enjoying.
Reheating - If you prefer warm cookies, heat them in the microwave for 10-15 seconds before enjoying. Or, you could heat it in an oven preheated to 350F/180C for 3-5 minutes.
💚Why you will love this recipe
- Cookies are soft, chewy, and incredibly delicious
- A healthier recipe that is lower calorie and higher protein
- One-bowl and does not require refrigeration
- Naturally vegan and gluten-free
🍽More healthy desserts
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📖 Recipe
Powdered Peanut Butter Cookies (PB2 cookies)
Ingredients
- ⅓ + ⅓ cup peanut butter powder divided *
- 4 tablespoons water
- ¼ cup maple syrup or other liquid sweetener
- ¼ cup peanut butter
- ½ cup oat flour or ⅓ cup all purpose flour**
- 1 teaspoon baking powder
- pinch of salt (optional)
Instructions
- Preheat oven to 180C / 350F.
- In a medium bowl, combine ⅓ cup of peanut butter powder together with 4 tablespoons of water. Next, add peanut butter and maple syrup into the bowl and mix well.
- Mix in oat flour, rest of the PB2, along with oat flour and baking powder. Mix until everything is well incorporated and a dough is formed.
- Roll dough into balls, about 1.5 tablespoon per ball. (I like using a trigger cookie dough spoon to make the process easier.) Slightly flatten them before using a fork to make a crisscross indent.
- Bake for 6-8 minutes, or until edges are firm. Let it cool for 5-10 minutes before digging into them!
Notes
- Avoid overbaking - As these cookies are lower in fat, they will quickly turn dry and crumbly if overbaked. Cookies are ready once the edges look set.
- Have fun with the add-ins - Some of my favorites include chocolate chips, chopped nuts (pecans, pistachios), and dried cranberries. You could also top PB2 cookies with some melted chocolate or frosting of choice!
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Becky says
The flavor was delicious. I had trouble with mine being too wet. I used 45 g of oat flour and everything else was measured correctly. Any idea what I might’ve done wrong?
Jim Mee Sha says
Try reducing the amount of water added by 1/2, gradually adding more if needed. 😁
Tiffany says
Can I use my PB2 peanut powder to make the peanut butter ingredient? If so, how much peanut powder mixed with water?
Jim Mee Sha says
I do not recommend doing that as some fats are needed to produce rich-tasting cookies.
parker says
Wonderful cookies that keep me smiling and sustained 🙂 And great with a cup of milk - thank you Meesha
Jim Mee Sha says
Am happy to hear that! Thanks for the kind comment😁
houda says
can we add protein powder
Meesha says
I do not recommend it as it will affect the ratio of dry to wet ingredients. However, I do recommend trying out my vegan protein cookies. Simply search for 'protein cookies' in the search bar, and you will find it!
Alannah says
Will this work with PB&ME powered peanut butter?
Meesha says
Yes, it will work!
Marilyn Guerin says
This is one of my all time favorite cookie recipes! I always keep a batch in the fridge for quick snacking. It is so quick and easy to make, protein rich, and has the staying power to keep me feeling full without the typical
post cookie blood sugar crash! Thank you for a delicious recipe!
Jim Mee Sha says
I am so glad to hear that, thanks for the positive feedback!
Amelia says
Could you use mashed banana instead of the peanut butter?
Meesha says
I have yet to try that substitution, but I think it might work! Do keep me updated if you did try this out.😁
Kristy says
My family loved these, even my picky 9 and 10 year old daughters! These are the best healthy cookies. They’re so fudgy and moist in the middle. I used pbfit and chopped milk chocolate. I was a bit skeptical right when they came out of the oven because they didn’t seem really cooked, but once they cooled they were perfect!
Meesha says
I am really happy to hear that!
Danielle says
Can you sure all purpose flour?
Meesha says
I would high recommend sticking with oat flour as different flours have different absorbancies. 🙂
Anna says
Doesn’t this need a little salt?
Meesha says
You can add a pinch of salt if you want to!😁
Catherine says
These are fabulous. I made them slightly smaller. Got 17. Baked 6 minutes. Buttoms were slightly brown, which was good. I did not use a fork for pattern. I just flattened with my fingers. Easier. Used maple syrup. These are just right as far as sweetness i thought. Again awesome.
Jim Mee Sha says
Thank you for your comment! I am really happy to hear that you like them.
Donna says
I just made a batch of these and half of them are already gone! Lol! They are THAT good! My friend doesn't like "healthy" desserts, but these are the perfect "healthier" treat. I added mini chocolate chips. My blender didn't get the oats to a fine consistency, but that was ok too because it added some nice texture. I'll definitely be making these again and again!
Joy Scallion says
Could I use almond flour instead of oat flour? Looking for lower carbs for diabetic .
Meesha says
I have never tried it using almond flour, but I do think it will work!
Lauren says
I used almond flour, (I don’t care for oat flour) and didn’t change anything else about the recipe. Delicious!
Rachel says
I doubled the recipe, and made half normal and half with mini chocolate chips. Both were so yummy, but in my opinion, the chocolate chip version shined!
Meesha says
So glad to hear that! I need to try adding chocolate chips to mine the next time I make it!
Kathryn says
Hi there! These look awesome--I love cookies that aren't very sweet! 🙂
I have two questions before I try out the recipe:
1) I need the extra calories so I'd actually prefer more fat in my cookies. What do you suggest? I was thinking coconut oil, but I wouldn't know how much.
2) Do you use natural peanut butter for this? It doesn't work well for "regular" PB cookie recipes, but I'm hoping it's what you use in this recipe.
Thanks so much, I can't wait to try it!
Meesha says
1) I am not sure about that as adding oil will throw off the wet-to-dry ingredient ratio. Maybe you could try topping your cookies with some melted chocolate?
2) Yes, I am using the natural kind.
Hope this helps!
Cris Palomino says
Could I use applesauce in place of the peanut butter?
Meesha says
I personally have yet to try this substitution out, but I do think it will work! Your cookies might turn out to be slightly drier. 😊
Denisr says
Can I substitute maple syrup for artificial sweetener
Jim Mee Sha says
Yes you can! But I recommend using a liquid sweetener like a sugar-free syrup.