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.

If you love unique cookies like this, check out my chocolate chip chickpea cookies next.

Cookies arranged on parchment paper with a dish of sea salt, spoonful of peanut butter and PB2 beside.

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!

Jump to:

🥜What is peanut butter powder
💚Why you will love this recipe
🍪What you will need
📃Ingredients notes and substitutions
🔪How to make
✔Helpful tips
❄️Storing suggestions
💚Why you will love this recipe
🍽More healthy desserts
📖 Recipe

🥜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 needed for PB2 cookies like PB2, peanut butter, maple syrup, flour and baking powder on grey background.

📃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

Rehydrated peanut butter powder in a bowl with a spoon beside.

Step 1: In a medium bowl, combine ⅓ cup of peanut butter powder with 4 tablespoons of water.

Wet ingredients for PB2 cookies in a bowl with a spoon beside.

Step 2: Next, add peanut butter and maple syrup into the bowl and mix well.

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Step 3: Add oat flour, the remaining PB2, and baking powder. Mix until everything is well incorporated and a dough is formed.

Portioned cookie dough on a lined baking sheet.

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.

Baked peanut butter cookies on a lined parchment paper.

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!

PB2 cookies arranged on a parchment paper topped with sea salt flakes.

❄️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

A stack of 5 PB2 cookies with 1 cookies leaning onto them.

🍽More healthy desserts

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📖 Recipe

PB2 cookies on a white surface with bowl of sea salt, a spoonful of peanut butter and jar of PB2 beside.

Powdered Peanut Butter Cookies (PB2 cookies)

Meesha

4.97 from 88 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 6

Total Time 16

Course Dessert, Snack

Cuisine American

Servings cookies

Calories 85 kcal

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

*Powdered peanut butter - The most popular brands are PBfit and PB2. I find that PBfit is sweeter and has a milder peanut flavor as compared to 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.

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!

Storing - Leftover PB2 cookies can be refrigerated for 3-4 days, or frozen for 3 months.