Description
Easy peanut butter powder cookies you can made with PB2 or other brand of powdered peanut butter and taste just like a classic peanut butter cookie.
Ingredients
- ¼ cup plant-based butter, softened (56 g)
- ½ cup granulated sugar (96 g)
- 1 tbsp flaxseed (11 g) + 3 tbsp water
- 1 tsp vanilla extract
- ¾ cup powdered peanut butter (72 g)
- ¾ cup oat flour (90 g)
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size: 1
- Calories: 121
- Sugar: 9 g
- Sodium: 84 mg
- Fat: 5 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 4 g