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.

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Storing & Freezing
• Recipe FAQ’s
• More Nut Butter Recipes You’ll Enjoy
• PBfit Soft Gluten Free Cookies

Check out my other recipes using peanut butter powder: Banana Peanut Butter Chocolate Bites, Marshmallow Fluff 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 dessert recipe list.

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 delicious snack and a low calorie treat.
• These cookies are great for the holidays!
• 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: 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 ℉ 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 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.
• I don't recommend eating the raw cookie dough since there is egg in the batter.

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

More Nut Butter Recipes You’ll Enjoy

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