Powdered Peanut Butter Cookies

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My powdered peanut butter cookies are moist, chewy, and so easy to make! This sweet treat is a fun twist on classic peanut butter cookies, and I’ve made it much healthier too. It’s low in sugar, low calorie, and is great for the whole family!

I’ve always been a big fan of peanut butter desserts, but I wanted something a little lighter that I could still enjoy on a regular basis. That’s how these powdered peanut butter cookies came to life, and now they’re one of my favorite healthy treats to keep on hand.

When I first started experimenting with peanut butter powder, I wasn’t sure if it would give me the same flavor and texture I love in a traditional cookie. But with the right balance of ingredients, these cookies turned out soft, chewy, and perfectly sweet, with way less sugar and fat than the classic version.

Now, I make these whenever I want something quick and satisfying that still fits into my healthier eating habits. They’re easy to mix up, customizable for different diets, and always a hit with my family (especially my kids, who devour them in no time)!

🥘 Ingredients

These cookies have such simple ingredients that most of the time, I already have everything I need in my pantry! Here’s what I use and why each ingredient matters:

Butter (or Vegan Butter): This is what gives the cookies that soft, chewy texture. I’ve made them with both regular and plant-based butter, and both versions turn out great.

Sugar & Vanilla Extract: I typically use cane sugar, but coconut sugar or brown sugar will work too. The vanilla extract just rounds out the flavor and brings out the sweetness even more.

Egg: This helps bind the dough together and gives the cookies structure. When I’m making a vegan batch, I swap in a flax egg and it works perfectly.

Peanut Butter Powder: This is the star of the show! I use PB Fit organic powdered peanut butter, but any brand without added sugar will work. It gives you all the flavor of peanut butter with less fat and fewer calories.

Baking Powder: This is important to help the cookies rise slightly and also keeps them soft.

All-Purpose Flour (or Gluten-Free Flour): I’ve made these with both regular and gluten-free 1:1 baking flour blends (I like Bob’s Red Mill Gluten Free 1:1 Baking Flour the best), and honestly, you can’t go wrong either way. Note: For both a vegan and gluten free version, I recommend just making these vegan gluten-free peanut butter cookies instead!

🔪 How To Make

These cookies come together in just a few simple steps, which is one of the reasons I find myself making them so often. Here’s exactly how I do it:

Preheat Oven, Cream Butter: First, I preheat my oven to 340°F (170°C) and line a baking sheet with parchment paper. I always do this step first so I’m not scrambling once the dough is ready. In my stand mixer (or using an electric hand mixer), I cream together the softened butter and sugar until the mixture looks light and fluffy.

Add Egg And Vanilla: Once the butter mixture is ready, I add in the egg and vanilla extract. I keep mixing until everything is smooth and fully combined.

Add Dry Ingredients: Next, I sift the flour, peanut butter powder, and baking powder right into the wet mixture. I like to sift because it makes the dough smoother and helps everything mix evenly.

Make Dough: I gently stir everything together until a soft cookie dough forms.

Transfer To Baking Sheet: I scoop out about 1 tablespoon of dough and roll it between my hands to form balls. I place them on the prepared baking sheet, leaving space between each one for spreading.

Press: Using a fork, I gently press down on each dough ball to create that classic criss-cross pattern. This also helps the cookies bake evenly.

Bake & Cool: I bake the cookies for 8-10 minutes until they’re just lightly golden. Then I let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

📖 Variations

While I love these cookies as is, they are also so easy they are to switch up depending on what I have in the pantry or who I’m baking for. Here are some of my favorite ways to change things up:

• Chocolate Peanut Butter Flavor: Sometimes I swap in Chocolate PB2 powder as a 1:1 substitution for the regular peanut butter powder, or I’ll add 1 tablespoon of unsweetened cocoa powder to the dough. I also like to add a few dairy-free chocolate chips on top of each cookie to make them extra decadent!
• Add a Topping: For a little extra something, I sprinkle sea salt, crushed peanuts, or a few extra chocolate chips on top before baking. My kids love when I add mini chocolate chips too.
• Sugar-Free Option: When I’m making these for someone who needs a lower-sugar treat, I use powdered monk fruit sweetener instead of regular sugar.

🍽 Serving Suggestions

These cookies are such a fun treat on their own, but I also love pairing them with other simple snacks or desserts to make them feel a little extra special. Here are a few of my favorite ways to serve them:

• With A Hot Drink: I like to enjoy one of these cookies as an afternoon pick-me-up with my favorite tea or oatmilk latte. My kids like them with my healthy hot chocolate on cooler days!
• As Part Of A Dessert Platter: If I’m hosting or bringing treats to a gathering, I’ll serve these alongside fresh fruit, dark chocolate squares, and a few other homemade cookies for a healthier dessert spread.
• With Vegan Ice Cream: These cookies are amazing served warm with a scoop of vanilla or chocolate dairy-free ice cream on top. My kids love turning them into mini ice cream sandwiches too!

🧊 Storage Directions

At Room Temperature: I let the cookies cool completely and then store them in an airtight container at room temperature. They’ll stay fresh for about 5 days, though honestly, they never last that long in my house!

In the Freezer: When I want to keep extras on hand, I’ll freeze the cooled, baked cookies in a freezer-safe container or bag. They keep well for up to 3 months. I just let them thaw at room temperature when I’m ready to serve.

Make-Ahead Dough: If I’m short on time, I’ll make the dough ahead, roll it into balls, and freeze them unbaked. That way I can pop them right into the oven whenever I need fresh cookies. No need to thaw, just add an extra minute or two to the bake time.

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