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 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

Want more tasty recipes using powdered peanut butter?

Sign Up for my FREE PEANUT BUTTER POWDER RECIPE series.


Print

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

Ingredients

Scale
  • 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

Instructions

  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?

We’d love if if you’d Comment and Review!



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

All images and recipes on this site are the property of Regan Jones, RDN. Please do not use them for commercial or social media use without my permission.

56 Comments

  1. M on July 25, 2022 at 4:24 pm

    By far the best tasting and easiest peanut butter cookies ever. Used stevia i stead of sugar, added a dark chocolate chunk on top after baking while still warm. 5 stars to this recipe

    • thisunmillenniallife on August 3, 2022 at 5:06 pm

      Thanks!! Glad you like them! ~Regan

  2. Scarlett Mae on July 15, 2022 at 9:01 am

    This is a fantastic recipe! Quick and easy to make. I doubled the recipe, used mtc oil, 2/3rds the sugar(half was brown sugar and half regular) and added a tiny bit of dutch processed cocoa. It definitely needs the 12 minutes. I took them out at 10 to check them. I usually burn peanut butter cookies. Perfect snack for my kids.

  3. Fran on June 25, 2022 at 11:56 am

    Sorry, these cookies just didn`t do it for me. They didn`t taste like real peanut butter cookies.
    I loved the consistency of the dough. Although I did stir by hand instead of lugging out my mixer.
    It was very easy to work with. I wonder if I would have reconstituted the pb powder first if it
    Would have helped. I’m new to powdered pb so am not too sure of how it’s suppose to taste or work in baked products.

  4. Morgan on June 23, 2022 at 1:59 pm

    I made these and swapped out the oil for coconut oil, sugar for stevia and flax for psyllium. Plus I added dark chocolate chips. They are SO good!!! We ate the whole batch in one day. I made a double batch today. These are going to be a staple I. Our home.

    • thisunmillenniallife on June 24, 2022 at 9:08 am

      Love these changes AND love that they turned out great. Thanks for rating and commenting 🙂 Regan

  5. Casey on April 28, 2022 at 1:16 pm

    Was craving something peanut buttery and these were great! I omitted the flax seed due to being allergic, and they held together well! I may try to lessen the sugar next time or use honey but will definitely make again!

    • thisunmillenniallife on April 29, 2022 at 5:04 am

      So happy you enjoyed them! Thanks for stopping by and for leaving a rating/comment! ~Regan

  6. Jeff Green on February 12, 2022 at 1:25 am

    The cookies I made with the recipe are very good. Made them multiple times but changed the sugar level. First time I tried 1/2 then I tried 1/4 now I’m at 1/5 cup of sugar which I think is the sweet spot for 1 serving(no pun intended). I think the serving amount of sugar is too much because 1 cup of peanut powder already has 24g of sugar but maybe some other peanut powder brands don’t have sugar in it but idk. But yeah definitely have to give the recipe a 5 because it tastes so good but I personally cut back a lot of the sugar because I think 1/5 cup of sugar is sweet enough and I like eating less calories.

  7. Lora on November 14, 2021 at 11:23 pm

    Can you use brown sugar instead of granulated??

    • thisunmillenniallife on November 16, 2021 at 7:59 am

      Probably; they may be a little more tender due to the extra moisture in the brown sugar. Let me know if you try it! ~Regan

      • Lora on November 18, 2021 at 6:30 pm

        Yes I tried it! In fact I have another batch in the oven as I type this…they are so soft and chewy…. love love it! Thanks for the recipe

        • thisunmillenniallife on November 19, 2021 at 8:06 am

          So glad you’re enjoying them! ~Regan

  8. Jazzy on November 2, 2021 at 7:55 am

    I can’t wait to try this. In search of healthier cookie options. Do you happen to have nutrition info available for these? Thanks!

    • Jeff Green on February 12, 2022 at 1:17 am

      I personally think the cookies would be way too sweet at 3/4 cups of sugar. I personally tried using 1/4 cups of sugar for 1 serving and it was still too sweet and I’m sensitive to sugar because I don’t normally eat sweet but I calculated it all up for 1/4 cup of sugar would make each cookie around 290 calories(if u split one serving into 6 cookies) or half that if u split it up into 12. But 3/4 cups of sugar is obviously more calories so based on math it would be about 355-360 calories if u split one serving into 6 or 180 if u split it into 12.

  9. Kimberly on October 11, 2021 at 4:39 pm

    I’m a little slow getting to this party! I made this today and they’re probably my favorite recipe so far living the low carb life. I used coconut oil & Lankanto granulated sugar substitute. Didn’t have the ground flax seed so left out. Put a sugar free chocolate chip in the middle of each cookie. Yummy! Thank You for the recipe!

    • thisunmillenniallife on November 10, 2021 at 8:17 am

      Sounds yummy! ~Regan

  10. 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

      • Chrissy on June 5, 2022 at 11:10 am

        I made this with PB2 peanut butter with cocoa yesterday and it’s oh so good. Peanut buttery cocoaness. So chewy and I love a chewy cookie. Will be using this recipe again.

        • thisunmillenniallife on June 6, 2022 at 7:32 am

          So glad you enjoyed them. Love this twist! ~Regan

  11. 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

  12. 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

  13. 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 🙂

  14. 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.

  15. 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

  16. 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

  17. 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!

          • Liz on December 28, 2021 at 12:39 pm

            What is the nutrition value for this lol I’m doing macros n I can’t figure it out lol they are so yummy



    • 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?

  18. 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

  19. 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

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

    Love it! I’ll make this!!

  21. 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!

Leave a Comment

Recipe rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.