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!

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. I don’t necessarily use it 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. Made with yogurt and egg whites, they’re not crispy.

So please don’t expect them to have a cookie crisp crunch.

They’re kinda chewy… but I like them that way. And they make a small enough batch that you can enjoy a few each day and then decide if you want to make traditional peanut butter cookies or come back for more of these sweet little bites.

If you really want to do things right, I say simply make both! ~Regan

Powdered Peanut Butter Cookies
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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, RD
  • Yield: 16 cookies 1x
Scale

Ingredients

  • 1/2 cup vanilla nonfat Greek yogurt
  • 3 tablespoongranulated sweetener*
  • 2 tablespoonliquid egg whites
  • 3/4 cup (72g) powdered peanut butter (I used PB2)
  • Pinch of salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients using a food processor or mixer; mix well. 
  3. Drop by teaspoons onto a Silpat or parchment lined baking sheet. 
  4. Bake 12 minutes or until set. (Cookies will be soft and chewy).

*In all of my recipes, I use a homemade granulated sweetener mixture composed of equal parts granulated sugar and Swerve, granular. Using this ratio cuts the sugar in half and my family loves the taste. If you prefer, you can use all sugar in any of my recipes calling for “granulated sweetener”. 

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.

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