Powdered Peanut Butter Cookies

Turn powdered peanut butter into a sweet treat in these peanut butter cookies your whole family will enjoy!

Powdered Peanut Butter Cookies

I love peanut butter.

I love it in yogurt…

I love it on a banana…

I love it in a sandwich….

…and of course, I love it as the base of a classic peanut butter cookie.

Peanuts are higher in protein than the average nut. (You can listen to more about the importance of protein in either The Protein {Powder} Episode or The Protein {Bar} Episode).

Peanuts are budget-friendly.

And let’s be honest. Peanut butter just tastes plain yummy.

But I discovered in the last year or two peanut butter’s new, hip cousin — powdered peanut butter — and I’m equally in love (here’s an Amazon affiliate link to buy it in bulk ’cause once you try this recipe, you’re gonna wanna make these A LOT!).

I don’t necessarily use powdered peanut butter as a 1:1 sub for the jarred stuff. They’re different. And as such, I treat them differently in my kitchen.

Powdered peanut butter is a dry, mostly defatted ground peanut product… ready to either be rehydrated into a low-fat spread similar to peanut butter OR, in my case, ready to be added to smoothies or recipes like the one I’m sharing today — Powdered Peanut Butter Cookies.

Powdered Peanut Butter Cookies

Super simple to make, these cookies are the perfect healthy, protein boost that’ll satisfy your sweet tooth as well. They’re not as “deeply peanutty” as cookies made with peanut butter, but when you’ve got a ton of powdered peanut butter on your hand these are a great alternative!

Powdered Peanut Butter Cookies

Powdered Peanut Butter Cookies

Powdered Peanut Butter Cookies

Turn powdered peanut butter into a sweet treat in these protein-packed powdered peanut butter cookies your whole family will enjoy!

  • Author: Regan Jones, RDN
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


  • 1 cup powdered peanut butter (I use PBFit or PB2)
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/3 cup oil
  • 1 large egg
  • 1 tablespoon ground flaxseed


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients using a hand mixer. 
  3. Drop by teaspoons onto a Silpat or parchment lined baking sheet. Use a fork to score a criss-cross pattern on each cookie. 
  4. Bake 12 minutes or until set. (Cookies will be soft and chewy).

Keywords: cookies, peanut butter, powdered peanut butter

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Need another recipe that uses powdered peanut butter? Check out my CHOCOLATE OATMEAL NO BAKE COOKIES

chocolate oatmeal no bake cookies

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Before you go… Check out more of my GLUTEN FREE DESSERTS:

Want more of my best gluten-free desserts? Visit my Recipes page!

© This Unmillennial Life ® by Regan Jones.
All images & content on this site are copyright protected. Please do not use my images or content without my permission.

© This Unmillennial Life ® by Regan Jones.
All images & content on this site are copyright protected. Please do not use my images or content without my permission.


  1. Curiousbaker on July 7, 2021 at 8:32 pm

    Hello! May I leave out the egg to make it vegan?

    • thisunmillenniallife on July 8, 2021 at 6:00 am

      I haven’t tested it that way, but if you do, I recommend you replace the egg with some form of vegan egg substitute… like a flax egg slurry. Good luck! ~Regan

  2. Ward on May 31, 2021 at 4:52 pm

    These slap – I added some extra flaxseed (maybe a tbsp) and used some powdered almond butter as well as the peanut butter since I had more of that. Put the mix over the bottom of an 8×8 pan, added some chocolate chips and baked in the toaster oven @ 350 for 18 minutes and it made a quality peanut butter cookie bar. I wasn’t looking specifically for gluten-free recipes but this one worked well enough that I’d make it again even though I can eat gluten.

    • thisunmillenniallife on June 1, 2021 at 5:46 am

      So glad you enjoyed them! ~Regan

  3. Joanne on March 17, 2021 at 9:48 pm

    This biscuit was incredibly easy to make and utterly delicious. I will be using this recipe countless times. Thanks so much.

    • thisunmillenniallife on March 23, 2021 at 5:53 am

      So glad you enjoyed it! ~Regan

  4. Ashley on March 13, 2021 at 11:54 pm

    Delicious!! Perfect batter for the “bars” I wanted to make. I recently ran out of flaxseed, but it wasn’t missed at all. I skipped oil and added some actual peanut butter instead. Instead of cookies, I pressed down and baked, then added melted chocolate and peanut butter mixture on top. Popped in the freezer until set and cut. Gotta love a good one-bowl, peanut butter recipe. Thanks!

    • thisunmillenniallife on March 15, 2021 at 12:53 pm

      So glad you enjoyed them! ~Regan

      • Michelle on April 13, 2021 at 1:02 pm

        My “dough” came out very crumbly. So much so that I had to add a bit more oil to make it form lumps.

        I did use granulated monk fruit sweetener instead of sugar, but I wouldn’t think that would make a difference. Not sure what I did wrong…

        • thisunmillenniallife on April 15, 2021 at 1:24 pm

          Hmm, not sure either. I’ve never had anyone report that problem, but I will be on the lookout for that in the future. I wonder if the monk fruit had any type of starch added to it to help it be more “spoonable.” That happens with some sweeteners and might have caused the dough to be drier?

    • Tamara on June 3, 2021 at 3:02 pm

      Hi i’m thinking of skipping the oil instead of peanut butter. did you add anything else? or did you simply swap the 1/3 cup of oil for peanut butter 🙂

  5. Erica on March 13, 2021 at 2:42 pm

    What type of oil can you use?? Can you use vegetable oil? Also can you substitute egg white for the egg? If so how much would you need to use

    • thisunmillenniallife on March 15, 2021 at 12:54 pm

      I used vegetable oil and I would think you could do two egg whites in place of the egg.

  6. Shelley on January 25, 2021 at 12:00 am

    I was also skeptical but they turned out great and were very easy to make.

    • thisunmillenniallife on January 25, 2021 at 9:14 am

      Glad you liked them!! ~Regan

    • Kathy on February 17, 2021 at 7:08 pm

      OMG… loved these cookies! I almost did not add the flaxseed bc I did not have ground. Used just regular flaxseed and loved the result.

      • thisunmillenniallife on February 18, 2021 at 3:57 pm

        I’m so glad you enjoyed them! ~Regan

  7. Molly on December 26, 2020 at 6:39 pm

    Wow so delicious! Thank you for this recipe! I substituted chia seeds for flax, added an extra egg, and added 3 heaping tablespoons of white flour (I know not everyone is in the market for gluten). I also substituted some of the sugar for honey because i ran out of sugar. They turned out to be the most delicious cookies I’ve ever had, in case some gluten-loving person wants to try my modifications 🙂 fyi they spread and puffed up a bit, maybe size increase by 25%

    • thisunmillenniallife on January 1, 2021 at 10:59 am

      So glad you enjoyed them! ~Regan

  8. Nicole Reynolds on October 11, 2020 at 4:16 pm

    Tastes great! I took another commenters advice and pressed the dough down with the flat bottom of a cup before baking and they came out just fine!

    • thisunmillenniallife on October 12, 2020 at 7:58 am

      So glad! ~Regan

      • Jacqueline Nielsen on November 18, 2020 at 3:13 pm

        Can I leave out the flax seed? I don’t have any.

        • thisunmillenniallife on November 18, 2020 at 4:07 pm

          I think they should be fine. The flax helps bind them and hold them together. But with the egg, I’m guessing they’ll be okay. Let me know, though, if they don’t work!

    • Alexys on May 27, 2021 at 10:58 am

      Do you have to use flaxseed? Because i don’t have any.

      • thisunmillenniallife on June 1, 2021 at 5:47 am

        I’ve not tried them without, but feel free to 🙂 The flax is a binder. They may be a little more crumbly without?

  9. Tamara on September 10, 2020 at 12:21 am

    I love this recipe! I made a batch but couldn’t really imagine that they’d work. That they would hold together without flour. But they’re do!! It’s a sticky batter, but they bake up beautifully. I love that the recipe calls for oil instead of butter. And they’re delicious!

    • thisunmillenniallife on October 1, 2020 at 6:09 pm

      So glad you enjoyed them! ~Regan

  10. Arri on August 9, 2020 at 5:07 pm

    I made it with coconut oil instead but they we’re AWESOME!!!!

    • thisunmillenniallife on August 10, 2020 at 9:10 am

      So glad to know! Thanks for the review and feedback 🙂 ~Regan

      • missfitz on August 15, 2020 at 9:21 am

        Made these with MCT oil and no flaxseed. Divided them in to 10 as there were 5 of us, and also added tiny cubes of cooking chocolate to make them more appealing to teenagers 😉
        They didn’t spread as we as I thought they might so I’d recommend pressing them out but VERY TASTY!

        • thisunmillenniallife on August 17, 2020 at 7:40 am

          So glad you enjoyed them! ~Regan

  11. Ceecee on August 2, 2020 at 9:32 pm

    Love it! I’ll make this!!

  12. Jung on July 25, 2020 at 9:30 am

    Great! Except I used applesauce instead of oil. If I was going to use oil, I wouldn’t have bothered to buy the fat-free power but have used peanut butter. Thanks!

    • thisunmillenniallife on July 27, 2020 at 5:52 am

      Thanks for letting me know that the substitution worked well. I might try this myself! And totally understand your thoughts about peanut powder with oil vs. peanut butter. My main intent when I updated the recipe was to give people who had an excess of powder (purchased when PB was scarce in the early days of quarantine) an option for cookies. But I agree that a good ole peanut butter cookie made from regular peanut butter is an easy, yummy option, too 🙂 ~Regan

    • David on March 1, 2021 at 1:18 pm

      Hi! I was thinking of trying it with applesauce as well. Do you remember how much applesauce you used?

      • Tricia on March 9, 2021 at 9:16 pm

        Apple sauce is used as a 1:1 ratio. So for 1/3 cup of oil, replace with 1/3 cup of applesauce!

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