This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.
PBfit Soft Gluten Free Cookies are made with PBfit peanut butter powder, almond flour and only 4 additional ingredients! These deliciously sweet cookies are also dairy-free!
Jump to:
Check out my other recipes using peanut butter powder: Dark Chocolate Peanut Butter Banana Bites, Skinny Peanut Butter Brownies and Low Calorie Protein Shake.
I love using peanut butter powder in place of spreadable peanut butter in many recipes because the powder is lower in calories and tastes just like traditional peanut butter and can be used in so many different recipes.
These PBfit gluten free peanut butter cookies are soft, chewy and good for you! With just 6 ingredients, this gluten-free baking recipe is definitely one to add to your easy healthy dessert recipe list.
Let's first talk about peanut butter powder. Powdered peanut butter is essentially roasted peanuts that have been pressed to remove most of the oils and fats and then ground into a fine powder.
The powder retains all of the delicious peanut butter flavor but with much less fat and calories than spreadable peanut butter. This makes it so much easier to bake with.
Why You'll Love This Recipe
- It is gluten-free and dairy-free yet just as yummy as classic peanut butter cookie recipes.
- Made with just 6 clean ingredients, these cookies are a healthy snack and a low calorie treat.
- These cookies are nutritious and delicious. Feel good about eating cookies year-round!
- These cookies are a great grab-and-go food to keep you satisfied before hitting the gym, running errands, etc.
Ingredients You'll Need
- PBfit Powder: Gives baked goods the real deal peanut butter flavor with less than ⅓ of the calories of regular peanut butter.
- Water: Adds moisture to the peanut butter powder before adding it to the cookie dough.
- Almond Flour: Is made from ground blanched almonds and can be used 1:1 as a substitute for all-purpose flour in many recipes.
- Baking Soda: Helps leaven the cookie dough, creating a soft texture that is dense but still light.
- Honey: Adds sweetness without any refined sugar. It also helps the cookie dough draw in and retain moisture.
- Vanilla Extract: Enhances the flavor by adding that sugary caramel classic cookie taste.
- Egg: Helps thicken the mixture bind into workable dough, adds moisture and makes gluten-free cookies fluffy.
Step-By-Step Instructions
Step 1:
Before getting started, preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
Step 2:
Next, mix the cookie dough. In a large bowl, mix 4 tablespoons of PBfit powder with water until smooth.
Step 3:
In the same bowl, add the remaining PBfit powder and the rest of the ingredients (almond flour, baking soda, honey, vanilla extract and an egg). Using a hand mixer or standing mixer, mix ingredients together until a sticky dough forms.
Step 4:
Eyeball about a tablespoon of dough for each and form dough into 1 inch rounds (mix yields about a dozen cookies) and then place each round onto the baking sheet you prepared earlier.
Step 5:
Using the back of a spoon, gently flatten each cookie to about 2 inches wide and a ¼ inch thickness. Then, indent the tops of the cookies with a crisscross pattern by pressing a fork onto the top of each cookie vertically and horizontally a couple of times.
Step 6:
Bake for 7 to 9 minutes. Cookies are ready to come out of the oven when they have a golden soft outside and a moist and fluffy inside. Be sure to let the cookies rest on the cookie sheet for 5 to 10 minutes before moving them to a wire rack to finish cooling.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- This dough is sticky. For less mess, use a cookie scoop to scoop the dough into 1 inch rounds.
- If the dough is too sticky to scoop, cover it with plastic wrap and stick it in the fridge until it firms up a bit. Chilling the dough also helps hydrate the almond flour and activates the baking soda.
- When baking, these cookies will expand. Be sure to leave at least 2 inches between each on the cookie sheet.
- The trick to making perfect soft gluten-free cookies is to pull them from the oven when the sides are firm and the center is still soft and slightly underdone.
- Be patient! Letting the cookies cool completely to room temperature will result in a perfectly textured gluten-free cookie.
Variations
- Make chocolate chip peanut butter cookies! Fold ¾ cup of chocolate chips into the dough mixture before rolling into rounds.
- Drizzle cooled cookies with melted peanut butter, melted chocolate or a combination of both.
- Fresh from the oven, sprinkle each hot cookie with cinnamon sugar -Snickerdoodle style!
- If you like a little salty with your sweet, sprinkle each freshly baked cookie with a pinch of flaky sea salt.
Storing & Freezing
- Storing: Place room temperature cookies in an airtight container or resealable bag. If stacking cookies, place sheets of parchment paper between each layer so the cookies don't stick together. Store covered cookies at room temperature for up to 5 days.
- Freezing: To freeze homemade cookies, place room temperature cookies in a freezer safe container or bag and keep in the freezer for up to 3 months. Defrost at room temperature before serving.
Recipe FAQ’s
I have not tested an egg-free version but using a vegan egg replacement like a "flax egg" should be ok. A "flax egg" is 1 tablespoon ground flaxseed and 3 tablespoons of warm water mixed and left to sit until it turns into a gel-like form.
Replace the egg with a plant based egg substitute and substitute molasses 1:1 for the honey. Keep in mind that these substitutions may alter the taste and texture of the cookies.
Nope! There is plenty of moisture in the cookie dough. No need to worry about them sticking to the parchment paper!
There are 141 calories per serving.
More Nut Butter Recipes You’ll Enjoy
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to sign up for my newsletter.
PBfit Soft Gluten Free Cookies
PBfit soft gluten free cookies are made with PBfit peanut butter powder, almond flour and only 4 additional ingredients! These deliciously sweet cookies are also dairy-free!
Ingredients
- ¾ cup PBFit peanut butter powder, divided
- 2 tablespoons water
- 1 cup almond flour
- ¼ teaspoon baking soda
- ¼ cup honey
- ½ teaspoon vanilla extract
- 1 egg
Instructions
- Preheat oven to 350°F. In a large bowl, mix ¼ cup of PBFit powder with 2 tablespoons water until mixed together well.
- Add ½ cup PBFit powder, almond flour, baking soda, honey, vanilla extract and egg to the bowl. Mix 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 ¼" 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.
Notes
- This dough is sticky. For less mess, use a cookie scoop to scoop the dough into 1 inch rounds.
- If the dough is too sticky to scoop, cover it with plastic wrap and stick it in the fridge until it firms up a bit. Chilling the dough also helps hydrate the almond flour and activates the baking soda.
- When baking, these cookies will expand. Be sure to leave at least 2 inches between each on the cookie sheet.
- The trick to making perfect soft gluten-free cookies is to pull them from the oven when the sides are firm and the center is still soft and slightly underdone.
- Storing: Place room temperature cookies in an airtight container or resealable bag. If stacking cookies, place sheets of parchment paper between each layer so the cookies don’t stick together. Store covered cookies at room temperature for up to 5 days.
- Freezing: To freeze homemade cookies, place room temperature cookies in a freezer safe container or bag and keep in the freezer for up to 3 months. Defrost at room temperature before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 141Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 107mgCarbohydrates: 16gFiber: 3gSugar: 12gProtein: 7g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Debbie
I love peanut butter and these look delicious. I am definitely trying these.
Christen
These look really yummy! Do you know if almond powder works the same as the PB powder?
simplylowcal
Hi Christen!
They aren't really the same. It's the peanut butter powder that makes the cookies peanut butter flavor.
Beth
I've been looking for a simple peanut-butter cookie recipe and this looks like it could be the one. Always like recipes with just a few ingredients. The PB fit powder is new to me and I'll check it out.
Suzanne
These look yummy. I need a good gluten free PB cookie result Thanks.. I wonder how many carbs these have. Any. idea?
simplylowcal
Hi Suzanne! Each cookie has about 16g of carbs.
Kirsten
I love that these have no added sugar! That's something I've always struggled with for eating gluten and dairy free. I love the simplicity of this, and I too can eat peanut butter straight out of the jar! Looking forward to trying this
Desi
These look delicious. I will definitely try these and share these to my social media sites. Thanks for sharing your recipe.
Nova Taylor
5 Rating because the way it is prepared i loved it. I m sure I will try this at home.
Thank you for sharing. Keep sharing:)
Jen
These are perfect after work out snacks for me. Great motivation to get me through my workout. Thanks!
Alisha Rodrigues
These cookies look just right for a snack. Love the fact that they're gluten-free and low in calories.. Perfect for people leading a healthy lifestyle
Anita
We love peanut butter cookies, so naturally we love these. Bonus for being healthier than the regular peanut butter. 🙂
Tonje
These are great for after the gym when I need a little protein pick me up. Next time I'm making a big batch to freeze!
Tawnie Kroll
I've been looking for more ways to use pb powder, so glad I made this recipe! Thank you! mmmmmm!
Alisa Infanti
They were delicious! I use peanut butter powder all the time but never even thought to bake with it! Thanks for the inspiration!
Karman | The Nutrition Adventure
I love PB Fit Powder but haven't tried making cookies with it yet! Thanks for the recipe and inspiration!
Emily
Omg, yum! There's nothing better than a peanut butter cookie, even better if it's low cal! Can't wait to try these!
Jessica Formicola
I made these cookies over the weekend and they were a hit! They've already been gobbled up, so I'm off to make another batch!
SHANIKA
These cookies do look so soft! I love that they are GF and have low-calories! Just perfect!
Nursing Decoded
So awesome! Thanks for sharing!
Beth
These are so delicious! I made them for my Mom for a special treat because she is dairy and gluten intolerant and she loved them! Thanks so much!
Marlynn
These cookies look delicious and I actually have some peanut butter powder in my pantry. Yum!
Romina
I love peanut butter cookies and these look super tasty.
Dannii
We are always looking for new cookie recipes to try and these look amazing.
Cookilicious
We made this today! Loved it. Thanks for the recipe
Nancy Zheng
Can I use sugar substitute instead of honey?
simplylowcal
Hi Nancy. I haven't tried making that substitute, but you should be able to use the sugar substitute in place of the honey.
Melanie
Is it 4TBS plus 1/2 cup of Pbfit powder?
Marco Antonio Solis
What are the quanities for almond flour, honey, vanilla extract
Erika
Hi Marco, all the quantities are listed above in the recipe card.
Ciera
I made these with 1/4 cup maple syrup instead of honey and baked them for 8 minutes. They were a little too soft for me so I put them in for 10 mins and it turned out perfect! This is my new favorite cookie recipe! Next time I’ll try using honey to see if they come out less soft. Also, like the post says, wait until the cookies are at room temperature and the texture will be even better!
Erika
Thanks for the feedback, Ciera. The maple syrup sounds delicious!
Sierra
What is the advantage of the PBFit Powder PLUS? Is it just that it has more protein? I currently lack the PLUS. How would the recipe change if I just substituted with more regular PBFit Powder?
Erika
Hi Sierra, it's just regular PBFit peanut butter powder. I just updated the recipe card to reflect that.
AJ
I substituted monkfruit powder for half of the honey, and I put three little chocolate chips on top of each cookie for a little more interest. They were good -- as expected, they are definitely not quite as good as the real thing, but they are reasonable substitute when you're craving something sweet and a little higher protein.