These powdered peanut butter cookies are about to become your very favorite better-for-you cookie recipe! They’re soft and chewy with the perfect level of sweetness. Plus, each cookie packs in protein and fiber with minimal added sugar.
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Ingredients
Here’s a photo of everything you’ll need to make these cookies, along with selected ingredient notes.
- Powdered peanut butter – Powdered peanut butter is made from peanuts, but with most of the oils removed. The result is a powder with a concentrated peanut flavor, which can be great blended into baked goods and smoothies. I used PB2 for this recipe, but you can use PBfit or any other powdered peanut butter that you have on hand or find at the store.
- Regular peanut butter – You’ll want a natural peanut butter (one that is just peanuts and salt), because it has a “drippier” texture that works better in this recipe. I personally love Teddie’s peanut butter.
- Lakanto Golden – This is a sweetener made from monkfruit (a natural sweetener from a plant) and erythritol (a zero-calorie sugar alcohol). I don’t personally use Lakanto Golden as a complete replacement for sugar in recipes, because the erythritol in it can have a cooling sensation when used in larger amounts. And, I like having some real sugar in recipes too. 😉 However, I find that combining some Lakanto with maple syrup in this recipe creates a perfectly sweet and satisfying cookie, without the cooling sensation.
Instructions
You’ll find full recipe amounts and instructions in the recipe card at the bottom of the post, but here’s a helpful overview with photos. This recipe is so simple to make!
Start by taking the oats and putting them in a small food processor or blender cup. Pulse that a few times, so that the oats become a coarse flour.
Next, combine your dry ingredients – that oat flour, the powdered peanut butter, the baking powder, and the salt.
Mix in the remaining ingredients – the peanut butter, almond milk, egg, Lakanto golden, maple syrup, and vanilla extract.
Scoop the cookie dough onto a parchment-lined baking sheets, then press them down about halfway with the palm of your hand or a fork.
Bake ‘em in the oven at 350 degrees F for 8 minutes.
Let them cool a bit on the pan – then enjoy. These are best served warm!
Recipe FAQ
Here are some common questions that may come up as you prepare these cookies:
Store these in an air tight container at room temperature for up to 3 days for best quality. If you aren’t planning to enjoy the whole batch by then, freeze them.
Yes! Once the baked cookies are completely cool, transfer the cookies to a zip top bag or airtight container, and freeze. You can pull out one cookie at a time and reheat in the microwave for approximately 10-15 seconds, until slightly warm.
These cookies tend to work well even for those who are sensitive to erythritol, but if you notice a cooling sensation, try subbing some or all of the Lakanto with regular brown sugar.
Nutrition benefits
As an RD, I love finding ways to create a healthy spin on some of our favorite treats. This isn’t because I believe regular cookies are off-limits – on the contrary, I love a big ‘ol bakery cookie.
But by finding ways to make nutritionally-elevated versions of some favorites, it can give you a nice way to incorporate them with an added boost. In this case, one of these cookies has…
- 5.5 grams of protein. Using powdered peanut butter as the primary base allows us to boost that protein content naturally.
- Only 2 grams of added sugar. Using both pure maple syrup combined with a sugar substitute like Lakanto gives these cookies a sweet taste while keeping the added sugar minimal.
- 2 grams of fiber. About 95% of people fall short on their daily fiber needs, so every little bit helps.
- The perfect little portion. Each cookie is only 81 calories each, so one or two can fit into anyone’s day.
Other Powdered Peanut Butter Recipes
Here are a few other delicious treats using powdered peanut butter:
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Powdered Peanut Butter Cookies
Ingredients
- ⅔ cup rolled oats
- 1 cup powdered peanut butter
- 1 tsp baking powder
- ⅛ tsp salt
- ⅓ cup natural peanut butter
- ¼ cup unsweetened almond milk (or any milk)
- 1 large egg
- ¼ cup Lakanto golden sweetener (or brown sugar or Swerve brown sugar)
- 2 tbsp pure maple syrup
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Place the rolled oats in a small food processor or blender cup. Pulse several times until the oats become a coarse flour.
- In a large bowl, combine the homemade oat flour, powdered peanut butter, baking powder, and salt.
- Add the peanut butter, almond milk, Lakanto sweetener, maple syrup, egg, and vanilla. Stir everything together until well combined.
- Use a small cookie scoop or heaping tablespoon to portion out the cookie dough on the prepared baking sheet. Press down each cookie about halfway with your palm or a fork.
- Bake the cookies for 8 minutes in the oven, or until the top is golden brown and doesn’t appear wet. Let cool a bit on the pan, then serve slightly warm.
Notes
- Use a natural peanut butter where the ingredients are just peanuts and salt (i.e. Teddies or another similar brand). It works best for this recipe because it has a different texture than conventional peanut butter.
- If using unsalted natural peanut butter, increase the salt to ¼ teaspoon.
- Do not overcook these. If you do, the cookies will be dry. Pulling right at 8 minutes leaves them tender and chewy in the middle.
- These cookies are lightly sweetened. If you prefer sweeter peanut butter cookies, feel free to add a little more of your favorite sweetener.
Nutrition
Share: What’s your favorite healthy(ish) cookie recipe? If you tried these, what did you think?
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Yum! Great recipe! I had some peanut butter powder to use up and these are wonderful – not too sweet but still feel like a treat. I did make a few substitutions based on what I had in my cupboard – I’ll tell you in case it helps someone else. I used regular brown sugar, regular peanut butter and 2% milk. I was too lazy to pull out the blender so I used the same amount of oat flour by weight. Don’t be afraid to make any of those substitutions – they all worked beautifully. I also added 1/2 cup of mini chocolate chips. 😊
So glad you enjoyed these cookies! Thanks for sharing your helpful substitutions for others 🙂