Powdered Peanut Butter Cookies

5 from 29 votes

Powdered Peanut Butter Cookies

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!

Prep Time15

Cook Time10

Total Time25

Course: Baking, Brunch, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 154kcal

Author: Anjali Shah

Equipment

Ingredients

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

Instructions

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.

Video

Notes

Don't Overbake: The cookies should look just set and barely golden around the edges when you take them out of the oven and they will continue to bake and firm up on the baking sheet once out of the oven.
Press The Dough: The criss-cross pattern isn’t just for looks, it actually helps these cookies bake more evenly. Since powdered peanut butter doesn’t spread quite like traditional nut butter, this step is key.
Sift The Dry Ingredients: I always take the extra minute to sift the flour, peanut butter powder, and baking powder. It makes the dough smoother and prevents any clumps in the cookies.
Make a Double Batch: These cookies store really well, and my family always finishes the first batch faster than I expect. I often double the recipe and freeze half the dough for later.
Make Ahead: 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.
Substitutions: Substitute the all-purpose flour for 1:1 gluten-free baking flour to make these cookies gluten-free. To make vegan friendly substitute the butter with vegan butter and egg with a flax egg.

Nutrition