Description
Delicious and protein-packed peanut butter cookies made with powdered peanut butter, a touch of sweetener, and a simple egg binder, delivering a low-fat and satisfying treat perfect for a guilt-free snack.
Ingredients
Scale
Dry Ingredients
- â…” cup powdered peanut butter (PB2 or similar)
- ½ cup baking sweetener of choice
- Pinch of salt
Wet Ingredients
- â…“ cup water
- 1 egg
Instructions
- Preheat the Oven: Preheat to 350°F (180°C) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Mix the Peanut Butter: In a bowl, combine the powdered peanut butter with water, stirring until a thick paste forms that serves as the cookie base.
- Add Sweetener & Salt: Stir in the baking sweetener of your choice and a pinch of salt ensuring everything is well mixed for balanced flavor.
- Incorporate the Egg: Add the egg to the mixture and beat until the dough becomes smooth; it will be slightly runny but perfect for shaping.
- Form the Cookies: Drop spoonfuls of the dough onto the prepared baking tray, shaping gently into rounds — note that they won’t spread much during baking.
- Bake: Place in the oven and bake for 10-13 minutes until the cookies are soft; they will firm up as they cool down.
- Cool & Set: Allow the cookies to cool on the tray for 5 minutes, then refrigerate them for 40 minutes to achieve the best chewy texture.
Notes
- Use powdered peanut butter for lower fat content compared to traditional peanut butter.
- The cookies won’t spread much, so shape them fairly close to your desired final size.
- Refrigeration after baking enhances the chewy texture, but you can serve them immediately if preferred.
- Substitute sweeteners like erythritol, stevia, or monk fruit for a diabetic-friendly version.
- Store cookies in an airtight container in the fridge for up to one week.
