Peanut Butter PB2 Cookies

Homemade Peanut Butter Cookies

Did you know that PB2 powdered peanut butter contains 85 percent less fat calories than traditional peanut butter? That it’s gluten-free, GMO certified, kosher, and made in the USA? What could make it better? A recipe for old-fashioned cookies like your mothers and grandmothers made, complete with the criss-cross markings of a fork but without all the junk.


  • 1 cup PB2 mixed with 1/2 cup water
  • 3/4 cup coconut palm sugar
  • 1 large egg, lightly beaten
  • 1 1/2 tsp pure vanilla
  • coarse Himalayan Sea Salt


Preheat oven to 350. Line a baking sheet with parchment paper. In a medium bowl, mix all ingredients except for the sea salt, until well combined. Spoon 1 Tbsp of mixture about 1 inch apart onto parchment-lined baking sheets. Flatten the mounds with a fork and make a crosshatch (or other) pattern onto the cookies. Sprinkle coarse salt on top of the cookies. Bake about 10 minutes or until golden around the edges. Transfer to cool on iron rack.

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2 Responses to “Peanut Butter PB2 Cookies”

  1. Kim Gregg
    October 9, 2016 at 12:04 pm #

    I’ve tried cooking these twice. The first time I used xylitol as my sweetener. This time I used the palm coconut sugar. Both times, I end up with runny dough. The flavor is pretty good, but the consistency is horrible. Any ideas?

  2. Kelly King Alexander
    October 12, 2016 at 4:43 pm #

    We’ve made them using coconut palm sugar and found good consistency, Kim. Could it be that when you make your PB2 to go into the recipe, that is too runny? PB2, with water, should be more like a paste than a spread. Maybe try the recipe with PB2 that is fairly dry. Because it is a healthier recipe, you won’t quite get a standard cookie dough, but you should be able to get pretty close to it. Good luck!

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