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PB2 cookies on a white surface with bowl of sea salt, a spoonful of peanut butter and jar of PB2 beside.
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5 from 46 votes

Healthy PB2 Peanut Butter Powder Cookies

Soft and chewy, these healthy PB2 peanut butter cookies are lower in fat and calories than the traditional ones! These delicious, rich cookies also happens to be vegan, dairy-free and high protein. Ready in 20 minutes and only 5 ingredients needed.
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Halal, Low Calorie, Low Fat, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 12 cookies
Calories 85kcal
Author Meesha

Ingredients

  • ⅓ + ⅓ cup PB2 divided (or other brands of peanut butter powder) *
  • 4 tablespoons water
  • ¼ cup maple syrup **
  • ¼ cup peanut butter
  • ½ cup oat flour (use gluten-free if needed)***
  • 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

*PB2 - Feel free to use other brands of powdered peanut butter in place like PBfit or Peanut Butter & Co ones.
**Maple syrup - Can be substituted with other liquid sweetener like agave syrup or even honey, if not vegan. To make PB2 cookies lower in calories, you can use imitation / sugar-free maple syrup instead of the real ones. If you like your cookies to be sweeter, feel free to increase it to ⅓ cup. 
***Oat flour - I highly recommend weighing it out instead of measuring it by cups. It should be 45g. 
Helpful tips 
Measure flour correctly - The best way is to measure them using a food scale. (I am using this Ozeri scale and highly recommend it.) But if you choose to measure with measuring cups, spoon flour into cups and level off excess, as oppose to scooping flour directly from the bag using your cups.
Avoid overbaking cookies - As these PB2 cookies are lower in fat, they tend to turn dry and crumbly when overbaked. Take them out of the oven when the edges appears firm, but the center still look slightly undercooked. They will continue to cook out of the oven.
Storing - PB2 cookies can be stored outside for 2-3 days. They are freezable too, and can be frozen for up to 3 months.To freeze, first place them in a single layer on a baking sheet lined with parchment paper, then freeze for 1-2 hours until they had frozen. You can now transfer them into storage bags or containers before placing them in the freezer.

Reheating -  Allow peanut butter powder cookies to thaw at room temperature. You can then either heat them in the oven for 5-8 minutes at 180C / 350F, or in the microwave for 15-20 seconds until thoroughly warmed.

Nutrition

Calories: 85kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 103mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 22IU | Calcium: 36mg | Iron: 1mg