Powdered Peanut Butter Cookies
Turn powdered peanut butter into a sweet treat in these peanut butter cookies your whole family will enjoy!
I love peanut butter.
I love it in yogurt…
… on a banana…
…in a sandwich….
…and of course, I love it as the base of a classic peanut butter cookie.
Peanuts are higher in protein than the average nut. (You can listen to more about the importance of protein on my podcast in either The Protein {Powder} Episode or The Protein {Bar} Episode).
Peanuts are budget-friendly.
And let’s be honest. Peanut butter just tastes plain yummy.
But I discovered in the last year or two peanut butter’s new, hip cousin — powdered peanut butter — and I’m equally in love (here’s an Amazon affiliate link to buy it in bulk ’cause once you try this recipe, you’re gonna wanna make these A LOT!).
I don’t necessarily use powdered peanut butter as a 1:1 sub for the jarred stuff. They’re different. And as such, I treat them differently in my kitchen.
Powdered peanut butter is a dry, mostly defatted ground peanut product… ready to either be rehydrated into a low-fat spread similar to peanut butter OR, in my case, ready to be added to smoothies or recipes like the one I’m sharing today — Powdered Peanut Butter Cookies.
Super simple to make, these cookies are the perfect protein boost that’ll satisfy your sweet tooth as well. They’re not as “deeply peanutty” as cookies made with peanut butter, but when you’ve got a ton of powdered peanut butter on your hand these are a great alternative!
Powdered Peanut Butter Cookies
- Total Time: 22 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Ingredients
Instructions
- Preheat oven to 350 degrees F.
- Combine all ingredients using a hand mixer.
- Drop by teaspoons onto a Silpat or parchment-lined baking sheet. Use a fork to score a criss-cross pattern on each cookie.
- Bake 12 minutes or until set. (Cookies will be soft and chewy).
- Prep Time: 5 min
- Cook Time: 17 min
- Category: Dessert
- Method: Baking
- Cuisine: American
If you like these Powdered Peanut Butter Cookies, check out these Gluten Free Peanut Butter Banana Muffins
Affiliate Disclosure
Disclosure: Some of the links on this site are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Have you tried subbing the sugar with Swerve?
I have. It works, but a 50/50 Swerve/sugar substitute was better.
I substituted sugar for Swerve granulated in equal amounts and changed nothing else and the cookies were AMAZING!
So glad that you like them! ~Regan
i have gastroparesis, can these be made without oil or flaxseed? not expecting a miracle, just that they be something edible however dry : ) would love a cookie or peanut butter taste as both these things are traditionally not allowed (due to the fat content). thanks!!!
Hi Lyndsay, I don’t think simply omitting the fat will work. But you might try using applesauce in place of the oil. That’s an old-school baking hack. I doubt the cookies will be crisp or terribly firm, but you might have success in getting a chewy cooking. Good luck!! ~Regan
I made these tonight and they were great. I used 1/2 cup of mind fruit sweetener because ai can’t do sucrose and omitted the flaxseed because ai don’t tolerate them. I’ll definitely be making this again. Thanks for the recipe.
So glad you enjoyed them! ~Regan
Can’t wait to try this recipe!
I hope you will! If you do and like them, come back and let me know 🙂 ~Regan
Can you replace oil with milk? I’m replacing sugar with swerve sugar
I don’t think milk as a substitution would work. It won’t have enough fat.
Loved them, thanks so much for sharing your recipe
I was wondering if using butter instead of oil would change the end result for the cookie. I want to use this recipe but instead of flattening the cookie I want to bake and then add a chocolate kiss in the middle of the cookie.
I would think they would work pretty well. Maybe a bit more firm than the original recipe? Let me know if you try them and how the butter does. ~Regan
Thanks. I’m making them today and I will let you know.
Did you try butter ?
Have you tried adding cocoa powder to the recipe? I love both of them and would like to modify from your recipe.
I haven’t tried it. But let me know if you do and if it works.
Have you made the PB2 cookie mix available now in grocery stores? I’m wondering how they compare. Your ingredients seem so similar to those listed on the jar. I’m going to try these but add some mini chocolate chips.
I haven’t seen the mix or the on-jar recipe. But the mini chocolate chips sound like a great addition! ~Regan
I’d like to reduce the sugar but don’t want to use Swerve or another substitute. How much do you think I could reduce it without compromising the texture/taste of the cookie?
Hi Sandra, I honestly don’t know. I don’t usually reduce sugar without compensating for the loss of bulk and sweetness the sugar provides. Maybe start with 25% reduction and see how that goes?