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.
Try my other recipes using peanut butter powder: Banana Peanut Butter Chocolate Bites, Marshmallow Fluff Brownies and Low Calorie Protein Shake.
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Peanut Butter Powder Cookies
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 dessert recipe list.
More cookie recipes you MUST try: Low Calorie Chocolate Chip Cookies
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 have a chewy texture and are a great snack and a low calorie treat.
These cookies are great for the holidays! Especially if you're looking for the perfect Christmas cookies. They're a great grab-and-go food to keep you satisfied before hitting the gym, running errands, etc.
More must-try cookie recipes: Monk Fruit Sugar Cookies
What Is 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.
More low calorie cookie recipes: Low Calorie Pumpkin Chocolate Chip Cookies
Ingredients You Need
- PBfit powder: Gives baked goods the real deal peanut butter flavor with less than ⅓ of the calories of regular peanut butter. You can use any peanut butter powder for these cookies and all my other pb fit recipes.
- Water: Adds moisture to the peanut butter powder before adding it to the cookie dough.
- Almond flour: 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 the need for brown sugar. It also helps the cookie dough draw in and retain moisture. There's no need to use fancy local honey here because you lose a lot of those benefits during baking. So just use inexpensive honey.
- 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 Photos
Mix ¼ cup PBfit powder with water.
Until smooth.
Add ½ cup PBFit Powder, almond flour, baking soda, honey, vanilla extract and an egg.
Mix ingredients together until a sticky dough forms.
Eyeball about a tablespoon of dough for each cookie.
Indent the tops with crisscross pattern and bake.
More healthier cookie desserts to make: Chickpea Cookie Dough
How To Make PBfit Cookies From Scratch
Step 1. Preheat oven: Preheat your oven to 350 ℉ and line a cookie sheet with parchment paper.
Step 2. Mix PBfit dough: In a large bowl, mix 4 tablespoons of PBfit powder with water until smooth. Add the remaining PBfit powder, almond flour, baking soda, honey, vanilla extract, and an egg to the same bowl. Use a hand mixer or standing mixer to blend the ingredients until a sticky dough forms.
Step 3. Form cookie dough: Eyeball about a tablespoon of dough for each cookie. Form the dough into 1-inch rounds and place them on the prepared baking sheet.
Step 4. Flatten and indent: Gently flatten each cookie to about 2 inches wide and a ¼ inch thickness using the back of a spoon. Create a crisscross pattern on the tops of the cookies by pressing a fork vertically and horizontally.
Step 5. Bake: Bake for 7 to 9 minutes until the cookies have a golden soft outside and a moist and fluffy inside.
Step 6 Cool: Let the cookies rest on the cookie sheet for 5 to 10 minutes before transferring them to a wire rack to finish cooling.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Love these cookies? Be sure to also try my absolute favorite Low Calorie Cookie Dough!
Tips
- This dough is sticky. For less mess, use a cookie scoop to scoop the dough into 1-inch rounds cookie dough balls.
- 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 keep an eye on the baking process and 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.
- If you like a little salty with your sweet, sprinkle each freshly baked cookie with a pinch of flaky sea salt.
- I don't recommend eating the raw cookie dough since there is egg in the batter.
More lower calorie cookie recipes: Jam Heart Linzer Cookies
Recipe FAQ’s
I have not tested an egg-free version but using a vegan egg replacement like a flax egg should be ok for an eggless cookie recipe. 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.
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.
Yes! 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.
More Nut Butter Recipes You Might Enjoy
PBfit Soft Gluten Free Cookies
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. Line your cookie sheet with parchment paper.
- 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 at least 2 inches apart on a cookie sheet lined with parchment paper.
- Flatten each cookie to about 2 inches diameter and ¼ inch 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 cookie dough balls.
- 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 keep an eye on the baking process and 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.If you like a little salty with your sweet, sprinkle each freshly baked cookie with a pinch of flaky sea salt.
-
I don't recommend eating the raw cookie dough since there is egg in the batter.
- 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: 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.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Kim
My husband loved these and he “doesn’t like gluten free”. They were easy to make. They scooped well but I had a little trouble keeping them from sticking to the fork when I pressed them down. Just dipped the fork in a little water before pressing and didn’t have a problem. Will definitely make these again.
Dawn D Marinello
Can this be made with coconut instead of almond flour?
Kate
You would need different ratios because coconut flour absorbs a lot of liquid and crumbles easily. I am not sure how to substitute that off the top of my head, sorry.
Joyce T
Made this tonight. Tasted good! Ill make them again as it only made 12 and it was easy to make.
Julia
Chciałam się zapytać czy taka kaloryczność jest na jedno ciastko?
Erika
Yes, for one cookie.
Red
I was looking for some cookie that I can eat since I am watching my glucose level. This is simple quick and so delicious recipe. I can't believe I can make some cookie this fast that I can eat.
mary perez
I can't wait to try these cookies
Marla Pendleton
I just made these! I am a diabetic and gluten and no added sugar, is a huge win. They taste amazing! So thankful for recipesblile that. It helps with my major sweet tooth.
Ralph
I also found the baking time had to be increased by a few minutes. I like theses as low fat alternatives. But my wife wanted them sweeter with more PB flavor.
Terese
How many cookies are a serving? I’m assuming its 1 since it doesn’t state it in the nutrition part.
Erika
Yes, it's one cookie.
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.
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.
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!
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.
Melanie
Is it 4TBS plus 1/2 cup of Pbfit powder?
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.
Cookilicious
We made this today! Loved it. Thanks for the recipe
Dannii
We are always looking for new cookie recipes to try and these look amazing.