Powdered Peanut Butter CookiesThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Delicious powdered peanut butter cookies are moist, chewy, perfectly sweet, and so easy to make! This sweet treat is a fun twist on classic peanut butter cookies, and much healthier too. Low sugar, low calorie, and with a vegan and gluten free option – these pb powder cookies are great for the whole family!
I’m a sucker for peanut butter everything. This versatile nut butter is just the perfect combination of sweet and salty, with a nice creamy bite.
I have used natural peanut butter in everything from my peanut butter bliss balls, to my almond flour peanut butter cookies, to this avocado peanut butter smoothie, and of course in peanut butter banana sandwiches.
But did you know that natural peanut butter has a low fat, low calorie, high protein alternative? You might have seen it at the grocery store – it’s called powdered peanut butter, or peanut butter protein powder.
And while I love traditional peanut butter cookies, I thought it might be fun to try using powdered peanut butter to make cookies instead of regular nut butter!
This powdered peanut butter cookies recipe is becoming one of my favorite go to healthy low sugar desserts. They are rich in peanut flavor, moist, and require just a handful of ingredients, and are super family friendly and kid friendly too!
🥜 What Is Powdered Peanut Butter?
Powdered peanut butter is low calorie, low fat, has extra protein, and is a higher fiber alternative to regular peanut butter. It has the consistency of protein powder or peanut butter flour, and is actually made from roasted peanuts that are first pressed to remove most of the fat, and then the defatted peanuts are ground into a fine powder.
There are lots of pb powder brands – you may have seen PB2 and PB Fit on your grocery store shelves. Some brands will contain added sugar – so you have to be careful of which ones you buy.
Typically, I don’t recommend using peanut powder as a replacement in sandwiches for actual peanut butter, it won’t have the same consistency and flavor.
But there are tons of recipes with powdered peanut butter where it can be a better option than nut butter! I love using pb protein powder in baked goods, smoothies, cookies, and even in peanut based curries and sauces!
👩🏽🍳 Why This Recipe Works
- Packed with peanut butter flavor
- Under 100 calories and 6 grams of sugar per cookie
- Super easy recipe
- Will satisfy your sweet tooth
- Slightly crisp edges and a chewy center
- Family friendly and kid friendly
- Healthier dessert option
- Tried & tested vegan & gluten free option
- Best peanut butter powder cookies ever!
Latest Recipe Video!
This peanut butter powder cookies recipe requires simple ingredients easily found at your local grocery store! For the full recipe and nutritional information, see the recipe card at the bottom of this post.
- Butter And Sugar: The base for any good cookie recipe! Creaming together butter and sugar creates little pockets of air in your batter, which results in a lighter and fluffier cookie. You can use cane sugar, brown sugar, or coconut sugar in this recipe.
- Eggs: Eggs provide structure to baked goods and keep them from falling apart.
- All Purpose Flour: While I made these chewy peanut butter cookies with all purpose flour, you can try alternative flours like gluten free baking flour or even whole wheat flour – just keep in mind the cookies will have a slightly different texture depending on what flour you use.
- Peanut Butter Powder: You can use any brand of pb protein powder that you like, just make sure to pick one that doesn’t have any added sugar. I used PB Fit organic peanut butter powder.
- Vanilla Extract: Vanilla helps bring out the sweetness of the peanut butter cookies with pb powder, and adds an overall depth of flavor to the dish.
- Baking Powder: To help these pb protein cookies rise.
- Chocolate Peanut Butter Protein Cookies: Use Chocolate PB2 instead of regular peanut protein powder to make these pb2 cookies. You can also add in 1-2 tablespoons of unsweetened cocoa powder to the batter, and throw in some chocolate chips and peanut butter chips for more decadence!
- Make It Gluten Free: Substitute the all-purpose flour for gluten-free flour. I like Bob’s Red Mill Gluten Free flour, but any gf flour with xanthan gum added will work.
- Make It Vegan: Use a vegan egg substitute (like flax eggs) instead of regular eggs, and vegan butter instead of regular butter.
- Sugar Free Peanut Butter Powder Cookies: Replace the sugar with powdered monk fruit.
- Add A Topping: Sprinkle some coarse sea salt or crushed peanuts on the tops of the peanut powder cookies once you have pressed them (and before baking) for a little more texture.
Preheat Oven, Prep Butter: Preheat the oven to 340 degrees F / 170 C. Line a baking sheet with parchment paper and set aside. In a stand mixer (or using an electric mixer), cream the softened butter and sugar.
Add Egg: When light and fluffy add the egg and vanilla extract and continue to whisk until well incorporated.
Add Dry Ingredients: Sift the remaining ingredients into the bowl with the creamed butter and egg mixture.
Make PB Cookie Dough: Stir the flour mixture with the egg mixture completely until a smooth dough forms.
Make Peanut Butter Cookie Dough Balls: Scoop out tbsp size of cookie batter and roll into smooth balls. Place in a single layer on the prepared cookie sheet and allow space for the powdered pb cookies to spread. Repeat with remaining cookie dough.
Press: Using a fork press down to make a crisscross pattern on top of each cookie.
Bake & Cool: Transfer the prepared baking sheet to the oven. Bake peanut cookies in the preheated oven for 8-10 minutes or until lightly golden. Remove and allow to cool completely on a wire rack.
Because most of the fat has been pressed out of pb powder, it has a longer shelf life than regular peanut butter. Typically, powdered peanut butter protein will last for up to a year unopened, and 6 months once opened when stored in a cool dry place (like your pantry).
Yes! Baking with peanut butter powder is super easy and it can be a great substitute for regular creamy peanut butter in most baked goods.
There are two ways to use pb powder in baking: You can either substitute it in for 1/3 of the amount of flour called for in the recipe, or if your recipe requires regular peanut butter, just rehydrate the peanut butter powder and use it as a 1:1 substitution for nut butter.
The healthiest pb powder is going to be an organic powdered peanut butter that has no added sugar. I like PB Fit organic pure peanut butter powder the best.
PB Fit has a lot of different peanut powders, so make sure to buy the organic, no sugar added variety. When you’re comparing that to PB2, PB Fit is healthier since it’s higher in protein and lower in sugar than PB2’s peanut powder options.
It depends on what you put in them! Traditional peanut butter cookies are not healthy, as they’re typically high in sugar, fat and calories. But this peanut butter powder cookie recipe is a healthier dessert option because they’re low in calories, low in sugar, and have a lower fat content too!
Store these healthy cookies in an airtight container at room temperature (in a cool dry place) for up to 5 days.
💭 Expert Tips
- Make sure to sift your dry ingredients: Sifting the dry ingredients together will help to lighten the flour, and make it easier to mix into the rest of the ingredients, resulting in a smoother cookie dough batter.
- Don’t overbake: Take these healthy pb cookies right out of the oven when they’re just golden brown as they will continue to cook on the baking sheet once you’ve removed them from the oven. If you overbake them, they will become dry and crumbly.
- Make sure to press down on the cookie dough with your fork: This helps these cookies with peanut butter powder to bake more evenly, since the pb powder is denser than regular powder it won’t spread as much on its own.
- Feel free to make a double batch! These pb fit cookies keep really well, so you can easily make a larger batch and store them for quick desserts later on.
- For meal prep: The cookie dough can be prepared ahead of time, rolled into balls and either frozen for up to 3 months or kept in the fridge for up to 2 days before baking.
- Mochi Cookies
- Oat Flour Chocolate Chip Cookies
- Almond Flour Peanut Butter Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Almond Flour Cookies
- Ginger Snap Cookies
LOVE THIS RECIPE? Please leave a 5-star rating 🌟 in the recipe card below and/or a review in the comments section further down the page!
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
🎥 Watch How to Make It
Powdered Peanut Butter Cookies
- ¼ cup Butter Softened (can also use vegan butter)
- ½ cup Sugar
- 1 Egg can also use flax eggs for a vegan option
- 1 tsp Vanilla Extract
- ½ cup Peanut Butter Powder
- ¾ cup All-Purpose Flour Use 1:1 gluten free baking flour for a gf option
- ¼ tsp Baking Powder
- Preheat the oven to 340 degrees F / 170 C. Line a baking sheet with parchment paper and set aside.
- In a stand mixer cream the softened butter and sugar.
- When the butter mixture is light and fluffy, add the egg and vanilla extract and continue to whisk until well incorporated.
- Sift the remaining dry ingredients into the bowl with the butter/egg mixture, and stir to form a dough.
- Scoop out 1 tablespoon size of cookie dough and roll into balls. Place on the prepared tray and allow space for the cookies to spread.
- Repeat with remaining cookie dough.
- Using a fork, press down to make a criss-cross pattern on top of each cookie.
- Bake in the preheated oven for 8-10 minutes or until lightly golden.
- Remove and allow to cool completely on a cooling rack.
- Store cookies in an airtight container in a cool dry place for up to 5 days.
- Cookie dough recipe can be doubled if needed.
- Cookie dough can be prepared ahead of time, rolled into balls and either frozen for up to 3 months or kept in the fridge for up to 2 days before cooking.
- Substitute the all-purpose flour for gluten-free flour to make these cookies glute-free.
- To make vegan friendly substitute the butter and egg with vegan-friendly substitutes.
Adding these to my baking line up for this holiday season! Will make great gifts; definitely too good to pass up!
Yay!! I’m sure you’ll love these cookies!
Anything with peanut butter is good with me and these breakfast cookies look amazing.
Thanks Dannii! You will love them!
Wow these peanut butter powder cookies looks delish! My boys are going to love them! Love the variations you have included in the post!
Thanks so much Priya! I’m sure they will love them too! 🙂
Huge fan of all peanut butter cookies and these healthier and extra protein, ones are perfect for me.
Yay!! Thanks Andrea!
Just made these and we love them! A perfect after school treat for my daughter. Thank you!
Hooray! I’m so happy to hear that! 🙂
I love the healthy and delicious combination of these cookies making it so perfect and yum. The Peanut Butter is my all time favorite too.
Thanks so much Veena!
These were the most delicious and soft oatmeal cookies I have ever had 🙂 This recipe is a keeper! Thank you for sharig:)
That’s so great to hear Julia! I’m so glad you enjoyed them!
Made these for a breakfast treat this morning and they didn’t disappoint! Definitely a great way to start my day; delicious!
Awesome!! These are one of my favorite quick breakfasts too!
Yum! My family is definitely going to love these cookies! I can’t wait to make these!
Yay! I can’t wait to hear how they turn out! 🙂
This Vegan Oatmeal Breakfast Cookies is really great! This looks delicious and I’m sure I’ll like it! Thanks for sharing!
Of course Ellie! Enjoy!
These look absolutely yummy! I love having plenty of amazing recipes for healthy breakfast yummies!
Thanks Tyler! I’m sure you will love these cookies when you try them!
These look absolutely delicious, a must try for this house! I find that “natural” sweets are hard to come by, but these look very good. Been reading a lot on organic, farm fresh eating and really getting into it. Right now I am reading Natalie Winch’s Ditching the Drive Thru which is so good. She really has a great handle on farms and what they can offer us and why it’s so much better for us. This recipe would fit right into that idea!
Thanks so much Rachel! These cookies are exactly aligned with what you were talking about – they aren’t too sweet, and you can feel great about eating them! I’m sure you will love this recipe when you try it!
Wow. They look yummy.
Thank you so much! They were delicious 🙂 I hope you like them when you try this recipe!
These look yummy. Do you think it would work to eliminate the nut butters and walnuts? I want to be able to make these for Joel
Hmmm – so you could definitely eliminate the walnuts. For the nut butter you’ll need something else to bind it — is he allergic to sunbutter? Since that’s a seed it’s usually allergen friendly, and you could use sunbutter in place of the other nut butters. Let me know!