PBfit Soft Gluten Free Peanut Butter Cookies
Ingredients
- ½ cup + 4 tbsp PBfit Peanut Butter Powder
- 2–3 tbsp water (enough to rehydrate the powder)
- 1 cup almond flour Gluten-free and rich in nutrients
- ½ tsp baking soda
- ¼ cup honey (natural sweetness and moisture booster.)
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Preheat oven: Set oven to 350°F and line a baking sheet with parchment paper.
- Mix PBfit base: In a large bowl, combine 4 tablespoons of PBfit powder with water until smooth.
- Combine ingredients: Add the remaining PBfit powder, almond flour, baking soda, honey, vanilla, and egg. Mix with a hand or stand mixer until a sticky dough forms.
- Shape dough: Scoop about 1 tablespoon of dough for each cookie. Roll into balls and place on prepared sheet.
- Flatten & pattern: Gently press each ball into a 2-inch round, about ¼-inch thick. Use a fork to create a crisscross pattern on top.
- Bake: Bake 7–9 minutes until golden on the edges but still soft in the center.
- Cool: Let cookies rest on the baking sheet 5–10 minutes before transferring to a wire rack.
Pull them from the oven slightly underdone, they’ll finish setting as they cool, giving you that perfect soft bite.
Notes
- Why PBfit? PBfit gives you all the peanut butter flavor with about one-third of the calories and fat of traditional peanut butter.
- Texture tip: These cookies bake up soft and chewy — don’t overbake or you’ll lose that gooey center.
- Gluten & Dairy-Free: Perfect for anyone avoiding gluten or dairy without sacrificing taste.
- Customizable: Can be made keto-friendly with a honey substitute, or vegan with a flax egg.
- Snack-worthy: Each cookie is around 95 calories with 4g protein, making them a great pre- or post-workout snack.