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Soft gluten-free peanut butter cookies are made with PBfit peanut butter powder, almond flour and only 4 additional ingredients! These deliciously sweet cookies are also dairy-free!
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.
What is peanut butter powder?
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.
- PBFit powder – gives baked goods the real deal peanut butter flavor with less than 1/3 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.
How to make this recipe
1 – Before getting started, preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
2 – Next, mix the cookie dough. In a large bowl, mix 4 tablespoons of PBfit powder with water until smooth.
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.
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.
5 – Using the back of a spoon, gently flatten each cookie to about 2 inches wide and a 1/4 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.
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.
- 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.
- Make chocolate chip peanut butter cookies! Fold 3/4 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.
Can I make egg-free PBfit cookies? 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.
Can I make vegan PBfit cookies? Replace the egg with a plant based egg substitute (see FAQ above) and substitute molasses 1:1 for the honey. Keep in mind that these substitutions may alter the taste and texture of the cookies.
Should I grease the parchment paper? Nope! There is plenty of moisture in the cookie dough. No need to worry about them sticking to the parchment paper!
How many calories per serving of PBfit soft gluten-free cookies? There are 141 calories per serving.
Calories per serving (1 cookie): 141
- 4 tbsp PBFit powder, PLUS
- 1/2 cup PBFit powder, divided
- 2 tbsp water
- 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 1/2 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 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.
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Amount 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.
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