Peanut Butter Powder Cookies
These healthy peanut butter oatmeal cookies are easy to make with just 4 simple ingredients. This recipe is vegan, gluten-free and low in fat.
So, let’s see what these have to offer..
- vegan and gluten-free
- low in fat
- easy to make with 4 simple ingredients
- no flour or sugar needed
What is powdered peanut butter?
To make these peanut butter cookies low in fat, I used powdered peanut butter instead of regular peanut butter. Powdered peanut butter is essentially peanuts have have been pressed to remove much of the oil and fats. This leaves the taste but reduces the fat and calories, leaving you with a peanut powder that can be reconstituted in water.
I often use it as a replacement for peanut butter, especially in sauces, and I also just mix it with water to eat as a spread or dip.
These cookies definitely taste like they’re healthy but they’re enough of a treat to satisfy my sweet tooth and cookie cravings. You can always add dairy-free chocolate chips if you want them to feel a bit more like dessert!
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- Flourless Peanut Butter Banana Cookies
- Almond Flour Peanut Butter Cookies
Low-Fat Peanut Butter Oatmeal Cookies
- Prep Time: 5 mins
- Cook Time: 16 mins
- Total Time: 21 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
These simple, low-fat peanut butter oatmeal cookies require just 4 simple ingredients. Satisfy your next cookie craving with these tasty, wholesome little treats.
- 2 ripe medium-sized bananas (250 g), mashed
- 1/2 cup (120 g) unsweetened applesauce
- 2 cups (200 g) rolled oats or quick oats
- 8 tbsp (48 g) powdered peanut butter
- 1/4 tsp salt, optional
- 1 tsp vanilla, optional
- 1/2 cup dairy-free chocolate chips, optional (85 g)
- Pre-heat oven to 350 degrees.
- Place the mashed bananas in a bowl and stir in the applesauce to combine.
- Add the oats, powdered peanut butter and salt. Mix well.
- Prepare a baking tray with parchment paper or a silicone baking mat, or very lightly spray with non-stick cooking spay.
- Drop 12 spoonfuls of the dough onto the baking tray, pressing down a bit to form cookies.
- Bake for 16 minutes until golden brown, do not overcook. If they seem slightly underdone when you take them out, that’s about right.
- Let cool on the pan.
The applesauce can be substituted with additional banana.
I added a few drops of liquid stevia for extra sweetness but they’re still quite sweet without it so it’s totally optional. Powdered stevia also works if you don’t have drops, just taste the batter and adjust the sweetness from there. The sweetness will also depend on how ripe your bananas are, the riper the banana, the sweeter the cookie!
These are low-calorie, low-fat cookies and they definitely taste like it. If you’re looking for a decadent treat, this isn’t it but if you’re after a simple, healthy cookie that will satisfy a craving while easily fitting into your nutrition plan, these are perfect. Add chocolate chips to make them more of a treat.
- Serving Size: 1 cookie
- Calories: 74 calories
- Sugar: 3 g
- Sodium: 0.3 mg
- Fat: 1.2
- Carbohydrates: 13
- Fiber: 2.2 g
- Protein: 3.3 g
Keywords: low-fat peanut butter cookie, pb2 cookies
If using regular peanut butter, what other changes would be needed?
I would use the recipe for my peanut butter oat cookies. Thanks!
I’d like to bake these like you would for bars or brownies, meaning just pour the batter in a parchment paper lined pan, bake, then cut into squares after cooling. Would I need to make any modifications to the recipe, or in how long they cook? Thank you!
I don’t think you’d need to make any modifications. I’d say somewhere from 20-30 minutes at 350 F until firm, then let cool in pan.
added 2 tablespoons of chickpea flour and it really helped the cookies with structure and more of a traditional oatmeal cookie texture! also added a tablespoon of coconut sugar for extrs sweetness. great recipe
Good to know, thanks!
I used 130 grams banana and 120 grams overripe strawberries, because that is what I had. They are delicious!
That sounds delicious! Thanks for sharing!
I used the vanilla, 1/2 cup dark chocolate chips and 1 Tbsp Coconut nectar. The were plenty decadent to me Thank you for healthy recipe. Now I can share cookies with vegan and not vegan friends tomorrow at our whole food, plants and no oil cookie exchange.
Wonderful cookies! I am on my second batch now! I just LOVE them!! So most, tasty & satisfying! 😀 I give them a 2 thumbs up!!👍👍
Thanks, Audra! So happy you enjoyed them. I appreciate the comment and review!!
These definitely need something more for flavor and maybe a little less oatmeal. I added cinnamon as suggested but that was not enough. Will try again with half of the oatmeal and maybe raisins or chocolate chips.
Thanks for trying them. Like I mention in the post, these definitely taste “healthy”. At 75 calories each, we can’t ask for much – applesauce, oats, powdered peanut butter and banana aren’t exactly decadent cookie material! Chocolate chips would definitely add more of a treat feeling to them. If you’re looking for more of a treat, I would probably go for a different recipe. These are here to satisfy a sweet tooth and cookie craving while easily fitting into any nutrition plan. Thanks for the feedback though, always appreciated!
I definitely agree with the tip of tasting the batter. If you are not satisfied with the sweetness of the batter then you will not be satisfied with the sweetness of the cookie. I also took the tip of adding some cinnamon and I think it elevates the cookie considerably. Mine were a little bland the first go around (and I had originally added vanilla, stevia powder, and salt). Taste and adjust. Taste and adjust. My one question is – how are you all storing these? Should I freeze? (I made a double batch)
I keep them in the fridge but they can also be frozen and they’re fine at room temp. You can make a double batch and freeze some for sure and then just thaw them in the fridge or at room temp as needed. I also like them straight from the freezer after they’ve sit for a couple minutes! Glad you’re enjoying the recipe!
Can you sub regular peanut butter in place of the powdered PB?
I’m not sure about that in this recipe but I’d recommend this recipe for using regular peanut butter: https://runningonrealfood.com/flourless-peanut-butter-banana-oatmeal-cookies/. Enjoy!
I chilled the dough one hr before baking and the cookies were easier to form and baked without melting into a flatter circle during the oven time. They are delicious and who doesnt love a toasty outside and a chewy inside! I also added ground cinnamon to the dough. Thanks for posting the recipe.
That’s awesome! Great tip to chill the dough first. I’m so glad you liked them!
Hi, Can I substitute regular for quick oats?
Yes, that will be fine. Enjoy!
I made a modified version of this! I used 283g (3 small) bananas, 82g quick oats, 4 tbsp PB2, and 12g colorful sprinkles (will add just on top next time). Baked at 350* for 15 min, made 12 cookies. Each cookie is 1.9p/11.7c/0.8f/1.6 fiber. Thanks so much for the inspiration! Mine are a little more soft/gooey than a cookie bc I had more banana. Still a great, clean way to satisfy a sweet craving!
Can you make these cookies with almond flour instead of oatmeal & would it still be 2 cups if you did switch out the oatmeal for the almond flour?
Hi Roberta, I’m sorry I’m not too sure how they would work with almond flour but I think it would probably be okay! I can’t say exactly what quantity you would need though. Let me know if you try it.
I love Stevia-sweetened dark chocolate that’s completely dairy free, as well as the Endangered Species dark chocolate that comes in various flavors! PB2 is absolutely amazing too–they need to make a powdered almond butter too 🙂 these cookies look so so good, and I love that they’re so macro-friendly!