Peanut Butter Powder Cookies (PB2 Cookies)
A gluten-free and vegan peanut butter powder cookie recipe that is easy to make with PB2 and tastes just like classic peanut butter cookies!
About the Recipe
These PB2 cookies are easy to make with just 7 ingredients. They have a delightful crispy exterior and a chewy center, and taste just like the classic cookie.
The recipe utilizes ground flaxseed in place of eggs, oat flour to make them gluten-free, and a choice between plant-based butter or coconut oil for a dairy-free alternative.
If you’re looking for ways to use peanut butter powder, these cookies are perfect!
What is peanut butter powder?
Peanut butter powder, or powdered peanut butter, is a convenient product made from roasted and pressed peanuts that have much of the oil and fat removed before being grinded into a fine powder.
The process reduces the fat content making peanut butter powder is lower in fat and calories than peanut butter, while still containing some protein.
It’s versatile and can be added to smoothies, baking, soups, curries and sauces, or rehydrated with water to make a spread.
The full list of ingredients with measurements can be found in the recipe card at the end of the post. This list provides any notes on specific ingredients and possible substitutions.
- Butter: You can use any plant-based butter or butter or substitute melted and cooled coconut oil.
- Sugar: You can use granulated sugar or substitute coconut sugar or brown sugar. Monk fruit sweetened would work for a sugar-free version. Coconut sugar has a stronger flavour and darker colour that comes through in the baked cookies.
- Flax: Be sure to use ground flaxseed, not whole flaxseeds.
- Powdered Peanut Butter: Any brand of powdered peanut butter such as PBFit or PB2, or powdered almond butter works.
- Oat Flour: You can use homemade or store-bought oat flour. You can substitute all-purpose flour or gluten-free all-purpose flour.
Variations & Additions
- For peanut butter oatmeal cookies, add 1/2 cup rolled oats.
- Add up to 1/2 cup chocolate chips or mini chocolate chips to make chocolate chip cookies.
- Sprinkle with flaky sea salt after baking.
- Add up to 1/2 cup chopped nuts such as peanuts, walnuts, pecans or almonds.
- Create a well in the center of each cookie and add a teaspoon of jam to make peanut butter thumbprint cookies.
Step 1: Prepare the flax “egg”. Mix the ground flax and water in a small dish and set aside for 5-10 minutes to thicken.
Step 2: Beat together the softened butter and sugar until well combined, then beat in the flax egg and vanilla extract.
Note that I used coconut sugar which is why it’s so dark. If you use granulated sugar it will be lighter in colour.
Step 3: Add the powdered peanut butter, oat flour, baking powder and salt and mix gently to combine until you have uniform dough.
Step 4: Scoop dough into heaping tbsp-sized balls and place them on the baking sheet. Press each cookie down until they’re about 1-cm thick.
You can press the tops with a fork for the classic peanut butter cookie look.
Step 5: Bake the cookies for 10-12 minutes until the bottoms turn golden-brown. Let them cool on the baking tray for 5-10 minutes then transfer to a wire rack to finish cooling.
For sure. Peanut butter powder cookies freeze well for up to 3 months in an airtight container or freezer bag.
Consider freezing them on the baking tray before transferring them to a container to prevent them from sticking together.
No. Add the peanut butter powder directly to the dough mixture.
- Use a digital kitchen scale to accurately measure ingredients.
- Avoid over baking the cookies or they’ll be dry. The cookies may seem under done when they come out of the oven but will quickly firm up as they cool.
- The cookies don’t spread in the oven so be sure to press them down before baking.
- Let cool completely before storing.
- Store in a sealed container at room temperature for 2-3 days or in the the fridge for up to 1 week.
- For longer storage, freeze in an airtight container or freezer bag for up to 3 months.
More Easy Cookies
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- Prepare: Preheat the oven to 350˚F (175˚C) and line a baking sheet with parchment paper. While the oven is preheating, make your flax egg by mixing together the flaxseed and water in a small bowl. Let sit for at least 5-10 minutes while you gather the rest of the ingredients.
- Beat Wet Ingredients: In a large bowl, beat together the softened butter and sugar until well combined. Beat in the flax egg and vanilla extract.
- Add Dry Ingredients: Add the powdered peanut butter, oat flour, baking powder, and salt to the bowl and mix gently to combine.
- Shape Cookies: Once dough is evenly combined, scoop dough into heaping tbsp-sized balls and place on the baking sheet. Press down on each ball with your hand or the back of a spoon so the cookies are about 1-cm thick. Feel free to use a fork to make the classic peanut butter cookie look.
- Bake Cookies: Bake at 350˚F (175˚C) for 10-12 minutes, until the bottoms of the cookies are just turning golden brown. Let sit on the baking tray for at least 5 minutes before transferring to a wire rack to finish cooling.
Store cookies at room temperature for up to 4 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
- Serving Size: 1
- Calories: 121
- Sugar: 9 g
- Sodium: 84 mg
- Fat: 5 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 4 g
Keywords: peanut butter powder cookies, pb2 cookies