Peanut Butter Powder Cookies
Easy peanut butter powder cookies you can make with PB2 or other brand of powdered peanut butter and taste just like a classic peanut butter cookie.
Servings: 12
Ingredients
- ¼ cup plant-based butter, softened 56g
- ½ cup granulated sugar 96g
- 1 tbsp flaxseed + 3 tbsp water 11g
- 1 tsp vanilla extract
- ¾ cup powdered peanut butter 72g
- ¾ cup oat flour 90g
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- 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.
- In a large bowl, beat together the softened butter and sugar until well combined. Beat in the flax egg and vanilla extract.
- Add the powdered peanut butter, oat flour, baking powder, and salt to the bowl and mix gently to combine.
- 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 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: 1cookie | Calories: 121kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Sodium: 84mg | Fiber: 2g | Sugar: 9g