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These soft gluten-free PBFit cookies are made using PBFit powder for lesser calories than peanut butter. Made with almond flour.
I use peanut butter powder often because it is lower in calories and still tastes just like traditional peanut butter when used in most recipes. These PBfit gluten-free cookies are soft, not crispy like a lot of peanut butter cookies tend to be. They’re made with almond flour and are also gluten-free and dairy-free. Plus, there are only 6 ingredients total and they are quick to make.
What is peanut butter powder?
Powdered peanut butter is made from roasted peanuts that have been pressed to remove most of the oil and then ground into a fine powder.
Why you’ll love this recipe
- Gluten-free and dairy-free
- Great snack or dessert to have on hand
- Great for kids
- Easy to grab and go
What you’ll need to make this recipe.
- PBFit powder
- Almond flour
- Baking soda
- Vanilla extract
How to make this recipe
1 – Preheat the oven to 350 degrees.
2 – In a large bowl, mix 4 tbsp of PBFit powder with 2 tbsp water until mixed together well.
3 – Add remaining ingredients to the bowl and mix everything together until well blended.
Once the dough is mixed, it will have a sticky consistency. I recommend using a cookie scoop when scooping cookie dough onto the cookie sheet.
4 – Form dough into 1″ rounds and place on cookie sheet lined with parchment paper. There is no need to grease the parchment paper.
5 – Once cookies are on the cookie sheet, flatten each cookie to about 2″ in diameter and 1/4″ thick. With a fork, indent the tops of cookies with a crisscross pattern.
6 – Bake for 7-9 minutes. Let the cookies cool for 5-10 minutes on the cookie sheet before removing to wire rack to cool completely.
How do I store homemade peanut butter cookies?
Place cooled cookies in an airtight container. If stacking cookies, place sheets of parchment paper between the layers of cookies so they don’t stick together. Keep the cookie container on the countertop at room temperature.
Can I freeze homemade cookies?
Yes. Place cookies in a single layer in a resealable freezer bag or airtight container. The cookies can be kept in the freezer for up to 3 months.
Calories per serving (1 cookie): 141
PBFit Soft Gluten-Free Cookies
- 4 tbsp PBFit powder
- 2 tbsp water
- 1/2 cup PBFit powder
- 1 cup almond flour
- 1/4 tsp baking soda
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1 egg
- Preheat oven to 350°. In a large bowl, mix 4 tbsp of PBFit powder with 2 tbsp water until mixed together well.
- Add remaining ingredients to bowl. Mix all ingredients until well blended.
- Form dough into 1" rounds and place on cookie sheet lined with parchment paper.
- Flatten each cookie to about 2" in diameter and 1/4" thick. With a fork, indent the tops of cookies with crisscross pattern.
- Bake 7-9 minutes. Let cool for 5-10 minutes on cookie sheet before removing to wire rack.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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