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Looking for low calorie peanut butter cookies? These soft and chewy Powdered Peanut Butter Cookies will satisfy your cravings with just 68 calories. They’re low carb, high protein and so easy to make.
How many peanut butter lovers? I add it to my protein oatmeal, spread it over homemade protein bagels, and slather it over bananas. Sometimes I eat it with the spoon, straight from the jar.
Sadly, pb is quite high in fats and calories. But there’s a solution: powdered peanut butter. It’s a staple in my kitchen. It’s the perfect macro-friendly alternative when cutting or keeping calories low.
If you’re a fan, you should make these pb2 cookies ASAP. Literally, they’re soft, chewy and so delicious like the regular. But without all the fats and calories.
Update: I eat the whole batch in a day!
What is powdered peanut butter?
Powdered peanut butter is made by pressing roasted peanuts to remove most of the oil, then grinding them into a fine powder. The most popular brands are PB2 and PBfit.
You can find it at most large grocery chains (like Whole Foods), health food stores, and online retailers (like Amazon).
People love it because it’s lower in calories and fats. Powdered peanut butter has around 60 calories, 6 g of protein, and 2 g of fat per 2-tablespoon serving. That’s a big difference compared to traditional peanut butter, which clocks in at around 190 calories and 16 g of fat for the same amount.
You can mix powdered peanut butter with water to create a spread, add it to oats, yogurt, shakes and smoothies. Or use for baking. I love also love it for protein balls!
Why you will love this recipe
- Quick and easy – This one-bowl recipe is whipped up in less than 15 minutes, with just 4 ingredients.
- Low calorie and high protein – Each cookie has just 68 calories but over 7 g of protein.
- Healthy – They’re flourless, gluten-free, low carb and keto-friendly.
- Soft and chewy – Very similar to the original.
Ingredients
These easy powdered peanut butter cookies require just 5 ingredients. Here are more details, and you can find precise quantities in the recipe card at the bottom.
- Powdered peanut butter – You can use any brand, like PB2 or PBFit. Just make sure it is added sugar-free and, if possible, organic. I find that PB2 has a stronger peanut flavor in comparison to PBFit.
- Egg – It binds the dough and adds richness. I tried with egg whites, but my cookies got dry. As an eggless/vegan option, you can swap it for one flaxseed egg.
- Greek yogurt – It adds moisture and protein, so the cookies remain soft. This recipe works best with 5% fat Greek yogurt or full fat options. The fat component prevents drying. If necessary, swap for whipped cottage cheese or dairy-free yogurt.
- Granulated sweetener – For sugar-free biscuits, I used monk fruit. But you can replace with other keto sweeteners like erythritol and stevia, or use coconut sugar or brown sugar.
Shop the ingredients
How to make cookies with peanut butter powder
Step 1 – Get things ready. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2 – Mix wet ingredients. In a large bowl, combine egg with Greek yogurt and granulated sweetener. Using a whisk or fork, mix until smoothly combined.
Step 3 – Add pb2. Gradually add in the powdered peanut butter, stirring until you get a smooth cookie dough.
Step 4 – Shape cookies. Scoop out about a tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet and flatten with a fork to create a crisscross pattern.
Step 5 – Bake. Bake them in hot oven for 7 to 9 minutes. The cookies should be golden brown on the edges and slightly soft to the touch. Do not overbake, they will firm up as they cool.
Step 6 – Let cool. Let cool on the baking sheet for at least 10 minutes before serving.
Watch the video recipe
Recipe variations
- Pb2 protein cookies – Add 1 scoop (30 g) of protein powder, fixing the dough with 2-3 extra tbsp of Greek yogurt until smooth. I tried with vanilla casein and they were soft. But with whey, they got slightly dry.
- Vegan pb powder cookies – Swap the egg for 1 flaxseed egg or a vegan egg replacer.
- Chocolate pb2 cookies – Swap 2 tbsp of powdered peanut butter for unsweetened cocoa powder or chocolate protein powder. Using chocolate pb2 will also work.
- Chocolate chip cookies with powdered peanut butter – Fold in the dough 3 tbsp of chocolate chips. I recommend extra dark or sugar-free chocolate.
- Other nuts – Replace powdered peanut butter with powdered almond butter. Or use powdered cashew butter for a milder flavor, it’s my favorite.
Matteo’s tips
- Weight ingredients with a scale – I developed this recipe with precision, using a kitchen scale to weight the ingredients. Adding too much pb2 will make your cookies dry.
- Choose a good powdered peanut butter – Since it’s the main ingredient, pick a good brand. You should like its taste, or you won’t enjoy the biscuits. If possible, use one with no added sugar, organic even better.
- Use 5% fat Greek yogurt – Avoid nonfat or low fat options. A bit of fat is necessary to keep the cookies soft, rich and chewy. I used Fage 5% fat.
- Do not overbake – Bake for 7 to maximum 9 minutes, they’ll firm up further while cooling. Mine took 7 minutes 30 seconds. Overbaking will make them dry and rubbery.
- Make a larger batch – If meal prepping snacks for the week, double or triple the amounts and bake more cookies. I like making a dozen for my post-workout snacks and healthy treats.
Frequently asked questions
Yes, but you’ll need to tweak the recipe. Swap the powdered peanut butter for ¼ cup (60 g) of regular peanut butter, then add 2–3 tablespoons of oat flour or almond flour to help form the dough (since pb2 acts like a dry ingredient here). I haven’t tested this version yet, but it should work. Just know the texture and macros will change a bit.
Store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for maximum 5 days. For longer storage, freeze them! Let them cool completely, then freeze in a zipper bag or container for up to 2 months. Just thaw at room temperature or pop in the microwave for 15–20 seconds.
Nutritional values
Here are the approximated nutritional values for one cookie. Keep in mind that your macros can change based on peanut butter brand, Greek yogurt fat percentage and sweetener.
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 68 kcal | 7.3 g | 2.5 g | 2.8 g |
More low calorie high protein snacks
- Homemade protein bars
- Protein balls
- Homemade protein yogurt
- Greek yogurt protein cookie dough
- Vanilla protein shake
Powdered Peanut Butter Cookies
Equipment
- kitchen scale recommended
Ingredients
- 1 large egg
- ¼ cup (60 g) Greek yogurt, 5% fat recommended
- 3 tbsp granulated sweetener, like monk fruit, more to taste
- ⅔ cup (70 g) powdered peanut butter, like PB2 or PBFit
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine egg with Greek yogurt and granulated sweetener.
- Using a whisk or fork, mix until smoothly combined.
- Gradually add in the powdered peanut butter, stirring until you get a smooth cookie dough.
- Scoop out about a tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet and flatten with a fork to create a crisscross pattern.
- Bake powdered peanut butter cookies in hot oven for 7 to 9 minutes. The cookies should be golden brown on the edges and slightly soft to the touch. Do not overbake, they will firm up as they cool.
- Let cool on the baking sheet for at least 10 minutes before serving.
Video
Notes
- Weight ingredients with precision, preferably using a kitchen scale.
- Use full fat or minimum 5% fat Greek yogurt. Nonfat options will make the cookies dry.
- Adjust sweetness to taste, adding more sweetener if necessary.
- Let cool, then place leftovers in an airtight container. Store at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freeze in zipper bags for up to 2 months.
- Nutritional values are estimates, calculated with sugar-free powdered peanut butter, 5% fat Greek yogurt and monk fruit as sweetener.
- Precise values may vary, based on peanut butter brand, Greek yogurt fat percentage and sweetener. For accuracy, I recommend calculating your own.
