PBFit Soft Gluten Free Cookies (2024)

Published: February 26, 2019 · Modified: March 20, 2024 by Kate · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

PBfit Soft Gluten Free Cookiesare 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.

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 perfectChristmas 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.

See Also

Chocolate Chip Cookies Without Baking SodaOld Fashioned Chocolate No BakesFrosted Flakes CookiesKitchen Sink Cookies

Eyeball about a tablespoon of dough for each cookie.

Indent the tops with crisscross pattern and bake.

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 instructionsbelow!

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

RecipeFAQ’s

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