Powdered Peanut Butter Cookies
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.
12 minTotal
6cookies
- 68 kcal
- P 7g
- C 3g
- F 3g
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.
Notes
Recipe Tips
- 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.