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Powdered Peanut Butter Cookies

Turn powdered peanut butter into a sweet treat in these peanut butter cookies your whole family will enjoy!

powdered peanut butter cookies (gluten free)

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 (gluten free)
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PB2 Peanut Butter Cookies

Powdered Peanut Butter Cookies

  • Author: Regan Jones, RDN
  • Total Time: 22 minutes
  • Yield: 12 cookies
  • Diet: Gluten Free


  • 1 cup powdered peanut butter (I use PBFit or PB2)
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/3 cup oil
  • 1 large egg
  • 1 tablespoon ground flaxseed


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients using a hand mixer.
  3. Drop by teaspoons onto a Silpat or parchment-lined baking sheet. Use a fork to score a criss-cross pattern on each cookie.
  4. 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

gluten free peanut butter banana muffins

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    1. I substituted sugar for Swerve granulated in equal amounts and changed nothing else and the cookies were AMAZING!

  1. 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!!!

    1. 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

  2. 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.

  3. 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.

  4. 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.

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