Peanut Butter Powder Cookies (PB2 Cookies) Two Ways!
Servings:12 cookies
These PB2 cookies are made with peanut butter powder for a lighter alternative to classic peanut butter cookies. The recipe includes two versions - a lower fat banana-oatmeal PB2 cookie and one made with almond flour for extra rich and nutty flavor. Both are vegan, gluten-free, wholesome, and so easy!
Ingredients
Version 1: Chewy Oatmeal PB2 Cookies
- ½ cup mashed ripe banana - about 1 large banana
- 2 tablespoons creamy peanut butter
- ⅓ cup maple syrup - see Notes if using a sweetened peanut powder
- 1½ cups rolled oats
- ¾ cup peanut butter powder, such as PB2 Pure - see Notes
- ⅛ teaspoon fine sea salt - omit if your peanut powder contains salt
- ¼ cup raisins, optional - or 3–4 tablespoon chocolate chips
Version 2: Almond Flour Peanut Butter Cookies
- ¾ cup fine blanched almond flour
- ¾ cup peanut butter powder - see Notes
- ¼ teaspoon sea salt - omit if your peanut butter powder contains salt
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon granulated sugar - to coat the underside of a fork and prevent sticking
Instructions
For Version 1:
- Preheat the oven to 350°F (175°C), and line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl mash the banana with a fork and measure to make sure you have ½ cup. Add the peanut butter and maple syrup, and whisk to combine. Add the oats, peanut butter powder, and salt, if using. Stir until the oats are thoroughly coated.
- If including raisins or mini chocolate chips, fold those in now. For larger chocolate chips, it's best to simply press them into the tops of the cookies once on the baking sheet. Measure 2 tablespoon of dough per cookie, and use your hands to form them into shape-about ½-inch thick and 2¼ inches in diameter. Place on the baking sheet about 1 inch apart (they don't spread).
- Bake for 11 to 13 minutes or until the cookies look dry and set and are lightly golden on the bottoms. Allow to cool on the baking sheet.
For Version 2:
- Preheat the oven to 350°F (175°C), and line a baking sheet with parchment paper or silicone mat.
- In a mixing bowl, whisk the almond flour, peanut butter powder, and salt, if using. Add the maple syrup and vanilla and mix with a fork until mostly combined. Use your hands to further mix and knead the dough until it looks uniform.
- Use a small cookie scoop or a tablespoon to measure out a scant 1½ tablespoons dough per cookie. Roll between your palms, and place on the cookie sheet about 3 inches apart.
- Use a fork to make a criss-cross pattern on each cookie, which also flattens them into shape. Note, the dough is sticky so you'll need to dip the underside of the fork tines in sugar.
- Bake for 10 to 12 minutes or until the bottoms are golden brown. The cookies will be soft straight from the oven and will firm up as they cool.
Notes
Powdered Peanut Butter – I used PB2 Pure which contains no added sugar or salt. If your peanut butter powder is salted and sweetened:
Version 2 has 90 calories, 4 grams fat, 9 grams carbohydrate, and 5 grams protein per cookie.
- Omit the salt listed above (both versions)
- For Version 1, reduce maple syrup by 1 teaspoon (or reduce to ¼ cup if you prefer a less-sweet cookie).
- For Version 2, reduce maple syrup by 1 tsp. The dough should still be moist enough to hold together, but if not, add ½ teaspoon water.
Version 2 has 90 calories, 4 grams fat, 9 grams carbohydrate, and 5 grams protein per cookie.
Nutrition
Calories: 98kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Cholesterol: 0mg | Fiber: 2g
